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Baked: New Frontiers in Baking,Used
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As featured on The Martha Stewart Show and The Today Show and in People Magazine! Hip. Cool. Fashionforward. These arent adjectives youd ordinarily think of applying to baked goods. Think again. Not every baker wants to recreate Grandmas pound cake or cherry pie. Matt Lewis and Renato Poliafito certainly didnt, when they left their advertising careers behind, pooled their life savings, and opened their dream bakery, Baked, in Brooklyn, New York, a few years back. The visions that danced in their heads were of other, brandnew kinds of confections . . . Things like a Malt Ball Cake with Milk Chocolate Frosting, which captures the flavor of their favorite Whoppers candies (and ups the ante with a malted milk ball garnish). Things like spicy Chipotle Cheddar Biscuits that really wake up your taste buds at breakfast time. Things like a Sweet and Salty Cake created expressly for adults who are as saltcraving ?as they are sweettoothed. Which is not to say that Lewis and Poliafito sidestep tradition absolutely. Their Chocolate Pie (whose filling uses Ovaltine) pays loving homage to the classic roadsidediner dessert. Their Baked Brownies will wow even the most discriminating brownie connoisseur. And their Chocolate Chip Cookies? Words cannot describe. Whether trendsetting or triedandtrue, every idea in this book is freshly Baked.
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