Baked : New Frontiers in Baking, Hardback Book

Baked : New Frontiers in Baking Hardback

4 out of 5 (3 ratings)


As featured on The Martha Stewart Show and The Today Show and in People Magazine!Hip.

Cool. Fashion-forward. These aren t adjectives you d ordinarily think of applying to baked goods.Think again.

Not every baker wants to re-create Grandma s pound cake or cherry pie.

Matt Lewis and Renato Poliafito certainly didn t, 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, brand-new 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 salt-craving ?as they are sweet-toothed.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 roadside-diner dessert.

Their Baked Brownies will wow even the most discriminating brownie connoisseur. And their Chocolate Chip Cookies? Words cannot describe. Whether trendsetting or tried-and-true, every idea in this book is freshly Baked."


  • Format: Hardback
  • Pages: 224 pages, 35 colour illustrations, 40 b&w illustrations
  • Publisher: Stewart, Tabori & Chang Inc
  • Publication Date:
  • Category: Cakes, baking, icing & sugarcraft
  • ISBN: 9781584797210

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Showing 1 - 3 of 3 reviews.

Review by

From spying the cover on presale at Barnes and Noble's site, I've waited months to nab my copy of this book, partly hoping the content was as delectable as the photography and partly wishing the pictures were the best part so I wouldn't have to add to my abundant bakery book collection. (To ruin the surprise for you, the recipes and the pictures are pretty equal. Darn it.) I do wish there were photos for all of the recipes, even small ones. Aside from recipe notes, the writing here seems forced and a bit dull. Which is fine — the point of a cookbook is great recipes, right? Done and done.Lewis crammed this book with mouthwatering recipes, tweaked just enough from the standby brownies and myriad frosted goods to inspire a new level of creative baking. He and I seem to be on par with our obsessions as well — peanut butter and chocolate receive excellent coverage here as a lickable partnership. Added to the orgy of butter-sugar couplings, Baked introduces fab new pairings malt and chocolate, lemon and almond. The recipe newcomers in this book steal the show. If the cover's Lemon and Almond Meringue Tartlets doesn't lure you in, flip forward to the Malt Ball Cake with Milk Chocolate Frosting, Sweet and Salty Cake, Chipotle Cheddar Biscuits, and the requisite Baked Brownie. Also in residence are many updated classics, like diner-worthy chocolate pie, butter-laden scones with a twist, and a variety of inspired cookies. Even if your shelf boasts 20+ baking-centric tomes, as mine does, I guarantee you have nothing like Baked.

Review by

I do a LOT of baking, and I bought this book after it was recommended on one of my favorite food blogs--I made the recipe that was featured on the blog and I wanted to try more. When I first got the book, I was impressed with the pictures and some of the new ideas in the recipes. Then, as I started to really consider the book, I realized it doesn't really have as many recipes as I had hoped for. This book is good for a few unique recipes, but if you are looking for a broader baking book or even more of a primer to baking, try Marcy Goldman's "A Passion for Baking" (as a primer) or a Dorie Greenspan book. The recipes in this book are good, but it's just not as expansive I had hoped for--its more of a niche cookbook than an everyday one.

Review by

Some great dessert and cake recipes here. Only thing to watch out for is that it has American measurements (calls for sticks of butter etc). Most of the recipes are really rich and make massive portions - don't make any of the recipes for less than 3 people!

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