by Matt Lewis and Renato Poliafito
Shortly after Matt Lewis and Renato Poliafito opened Baked—a charming and eclectic bakery in Red Hook, Brooklyn—their signature brownie was chosen as one of Oprah's favorite things. Their phone has been ringing off the hook ever since. In the meantime, their Sweet and Salty Cake has been featured on Martha Stewart's daytime show and their brownie has been named the country's best by America's Test Kitchen, as featured on the Today show. Now, for the first time, Lewis and Poliafito share the secrets to their bustling bakery's award-winning cakes, cookies, and other confections in Baked: New Frontiers in Baking.
Baked, nominated for a 2009 IACP Cookbook Award in the Baking category, provides a behind-the-scenes look at Lewis and Poliafito's cutting-edge concoctions and new takes on old favorites. Original desserts like Almond Green Tea Cupcakes adorned with a fortune cookie, Root Beer Bundt Cake, and Mocha Fudgesicles happily co-exist with a Malt Ball Cake with Milk Chocolate Frosting (inspired by Whoppers candies) and Coconut Snowball Cupcakes (a grown-up version of Hostess Sno Balls). Breakfast gets its own chapter, with delicious recipes ranging from spicy Chipotle Cheddar Biscuits to tangy Sour Lemon Scones to a tasty Chocolate Chip Pumpkin Loaf.
With great tips on everything from baking an exceptional tart to making homemade marshmallows, Baked covers a superb selection of baked goods. Lewis and Poliafito show readers how to dazzle and delight while surprising guests and partygoers alike. Whether trend-setting or tried-and-true, every recipe in this book is freshly Baked.
After years in the advertising business, Matt Lewis and Renato Poliafito decided to leave their day jobs and open a bakery in Red Hook, Brooklyn. Baked opened in January 2005 to instant rave reviews. The authors have appeared on numerous TV shows and their bakery has been reviewed in countless magazines. Lewis and Poliafito live in New York City.
This page created April 2009
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