Explore New Takes on Old Favorites

Posted: Wednesday, November 17, 2010

If you're interested in getting in on baking tips and secrets from the acclaimed Brooklyn, N.Y. bakery, Baked, made famous with praise from Oprah and Martha Stewart, then you'll want to delve into the cookbooks authored by Baked founders Matt Lewis and Renato Poliafito. The books, filled with recipes and striking photographs for confections like Peanut Butter Crispy Bars and Burnt Sugar Bundt Cake with Rum Frosting, are exciting and appealing, especially to those of us who like to bake. The bars, layered with milk chocolate and peanut butter, are definitely not our mother's Rice Krispy Treats, and the mahogany-hued burnt sugar Bundt, brilliantly crowned with glass-like caramel shards, is not the archetypal Bundt of bake-sale legend. Lewis and Poliafito, who left the field of advertising about five years ago to open Baked in the Red Hook section of Brooklyn, revealed their award-winning recipe for The Baked Brownie (professed by Oprah as a "favorite" and "best" by America's test kitchen on the Today Show) in 2008s "Baked: New Frontiers in Baking," the duo's first cookbook. Now, just in time for Thanksgiving, we've been gifted with "Baked Explorations: Classic American Desserts Reinvented, " with offerings such as Aunt Sassy Cake (with crushed pistachios and honey and cream frosting), Maple Cupcakes with Maple Cream Cheese Frosting, Red Velvet Whoopie Pies and Joe Froggers (ginger rum molasses cookies). Buy Baked cookbooks from booksellers or on-line source like Amazon.com and BarnesandNoble.com. Or, check out the Baked website for purchasing information and a link to the recipe for The Baked Brownie, at www.bakednyc.com.

Explore new takes on old favorites with stunning books for bakers by the founders of Brooklyn, N.Y.'s Baked bakery, Matt Lewis and Renato Poliafito. "Baked: New Frontiers in Baking," published in 2008, and the newly released "Baked Explorations: Classic American Desserts Reinvented," contain 75 recipes and 35 stunning, full color photographs each. For details about the books and the bakery, visit the Baked website at www.bakednyc.com.

Sue Ade is a syndicated food writer with broad experience and interest in the culinary arts. She has worked and resided in the Lowcountry of South Carolina since 1985 and may be reached at kitchenade@yahoo.com.



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