Average Reviews:
(More customer reviews)I loved the first Baked cookbook and bought this one when I saw it in a bookstore a week ago. I've already had occasion to try out a couple recipes and WOW they're great! The Grasshopper Bars were awesome, as is the Caramel Apple Cake made for a friend whose birthday was this past week. We also tried the malted waffles (I'd been looking for a recipe for these -- yay!) and they were great.
The one problem I've run across is in editing. For example, in the grasshopper bars, one of the butter measurements is given first in tablespoons, with the stick equivalent in parenthesis, while another butter measurement is opposite. If I weren't paying attention that could have caused a goofup.
Then I was thinking about making the speculaas, and read through the recipe/instructions. The instructions mention cardamom, which is not listed in the recipe. A careful editor would have caught that. I haven't done an in-depth read of many more recipes, but this is slightly disappointing. But only slightly. If I could, I'd rate this a 4.5. Very fun recipes overall, and inventive combinations of flavors/textures/etc. Two thumbs up!
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Matt Lewis and Renato Poliafito's 2008 Baked was published to national critical acclaim and raved about across the blogosphere. Since then, their profile has gotten even bigger, with continued praise from Oprah and Martha Stewart; product availability in every Whole Foods across the U.S.; and a new bakery in Charleston, South Carolina, with even more traffic than their original Brooklyn location.
Now, in Baked Explorations, the authors give their signature "Baked" twists to famous desserts from across the country. Here is their take on our most treasured desserts: Banana Cream Pie, Black & White Cookies, Mississippi Mud Pie, and more—from the overworked to the underappreciated. Readers will love this collection of 75 recipes from breakfast treats to late-night confections and everything in between. Praise for Baked Explorations:"They might look like another pair of fresh-faced Brooklynites (retro tie and mustache? check), but Matt Lewis and Renato Poliafito, the owners of the Baked sweet shops in Brooklyn and Charleston, are media-savvy butter fiends . . . Those whoopie pies? Four sticks of buttery fun. Oh to be young, decadent and baked in Brooklyn." -The New York Times "Lewis and Poliafito take on more underappreciated desserts, giving beloved treats like black-and-white cookies and whoopie pies a modern makeover." -New York Daily News
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