Baked Elements: The Importance of Being Baked in 10 Favorite Ingredients ハードカバー – 2012/9/1
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Praise for Baked Elements:
“From the writers of my favorite baking books of all time, a must-own for any baking enthusiast.” —Zoe Deschanel
“Lewis and Poliafito approach their recipes with enthusiasm and dedication.” —Boston Globe
“It’s official. I’m a goner. I love this cookbook. . . . While many restaurant pastry chefs around the country are out there pushing the envelope and falling off the cutting edge adding savory ingredients to deconstructed molecular gastronomy masterpieces, Matt Lewis and Renato Poliafito have delivered another collection of uniquely approachable and delicious baked creations to satisfy any craving.” —Austin Chronicle
“Nobody, nobody has a better grasp on the kinds of recipes that make people happily gum up the pages of a book with cookie dough or retire their grandmother’s famous recipe for cinnamon rolls (because it didn’t include pumpkin) than the Baked guys. This book is full of the stuff of American bakery-case dreams.” —Deb Perelman, creator of Smitten Kitchen
“Not a page goes by without some personal anecdote, tip, or bit of advice that makes every recipe feel personal, well-tested, and well-loved. The book itself is gorgeous, with drool-worthy photos and an elegant layout that makes finding old favorites easy and choosing new treats a breeze.” —Serious Eats
Matt Lewis and Renato Poliafito left their day jobs in advertising to open their bakery, Baked, in Brooklyn to immediate praise from fans across the country. They have been featured on Oprah, the TODAY show, the Food Network, and the Martha Stewart Show. Their previous books include Baked and Baked Explorations. Lewis and Poliafito live in New York City.
Baked Elements is a collection of about 75 recipes based on the top ten favorite ingredients of Matt Lewis and Renato Poliafito. So what are those top ten ingredients? Nothing short of decadent destruction for your waistline, I fear. They chose peanut butter; lemon and lime; caramel; booze; pumpkin; malted milk powder; cinnamon; cheese (think savory and sweet recipes, folks); chocolate; and banana. All of their luscious twists on great American desserts showcase the aforementioned ingredients beautifully and prominently!
The authors open with some pointers on basic equipment as well as ingredients and techniques you'll need to work your magic with their recipes and then they immediately head into the good stuff, the recipes. Every chapter is headlined by a neat page of applicable clip art-like pics with cool facts regarding the ingredient. For example, you'll learn that peanut butter in the U.S. has to contain at least 90% peanuts.
However, despite the cuteness of design here, the substance of the book is in the glorious recipes and the full page photo spreads of the finished product. You won't get a photo for every recipe but I don't see that as a flaw in this book although I'll never turn down a picture of something these guys baked.
After a week long adventure of gourging myself on pumpkin desserts from a different book, I decided to reset the palate by trying their Oatmeal Peanut Butter Chocolate Chip Scones. Oh my! It was the embodiment of everything a scone should be: tender, crumbly, moist, rich with chocolate studs, no less, and the beguiling afternote (and pleasant texture)of crunchy peanut butter. I won't say how many I ate in a sitting, but the authors would be pleased...or mildly disgusted.
I think anyone will enjoy the food in this book at any time of year, but fall is in the air and many of the chapters are especially appropriate for this time of year. So if you were thinking of purchasing it, I heartily encourage it and I'll add that this book would make a welcome Christmas gift for the serious baker in the family.
For me it was liking at my own sugar junky issues. I liked it too much.
When looking to gift a good baker and share a unique compendium of recipes, this is the book to choose.A great addition to a personal library! Worth every cent!