Baked: New Frontiers in Baking by Matt Lewis Download (read online) free eBook .pdf.epub.kindle

Baked: New Frontiers in Baking

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

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    Donna Radcliff

    Oct 13, 2009

    rated it
    really liked it

    What can I say, it’s fall and I want to eat (like it’s any different from any other time of the year). I’m going to work my way through the recipes….and I pretty much have. The downside of this book is that every recipe does not have a picture and I really like to see how the author presents their food. And some baking experience is nice. I’ve been baking for 50 years (Mom started us young!)and some of the techniques were tricky. But all-in-all my experience was very good.

    Pear Plum Crisp = A
    A

    Pear Plum Crisp = A
    A super alternative to the regular apple crisp. Not too sweet, with a nice citrusy pop. My son is not a fan of cooked fruit but liked this, said he preferred it over apple. They didn’t skimp on the crunchy crisp topping, either. This is also is terrific leftover, either cold or warm (nuke for a few seconds in the microwave).

    Milk Chocolate Malted Milk Ball Cake = D
    Perfect example of why I don’t buy a cookbook until I make a bunch of the recipes. The notes hint that it’s a tender cake, but I didn’t expect it to be pathological. I followed the directions to the T, even waiting a extra 10 minutes to take the layers out of the pan because my kitchen was so warm. They started to fall apart right then, and by the morning, they were a complete disaster. The flavor was ok, not really malty. I globbed some icing on it, and that was GOOD. I will try this again to see if it was just a fluke. After note: The flavor intensified with a couple hours of sitting. My son loved the cake, the texture and flavor (I had to agree, it was a great tasting cake), and I will try it again, maybe as a sheet cake.

    Banana Espresso Chocolate Chip Muffins = A
    These are terrific, moist with a deep banana and chocolate flavor. Hint: since these are not high rising muffins, try to avoid over-filling the muffin cups. If they get too close to the top of the cup, they flatten out and the edges get crispy. I found that using a standard ice cream scoop (don’t heap the batter in it, just level) was the perfect amount. Also, it’s a good idea to “flour” the chocolate chips before mixing them into the batter; in a bowl coat the chocolate with a teaspoon or two of flour, then put in a strainer to knock off the excess flour. This will keep the chocolate chips from sinking to the bottom and burning (this also is a good trick when baking with blueberries).

    Sour Cream Coffee Cake w/ Chocolate Cinnamin swirl = A
    Ok this is going to be my signature coffee cake recipe. This was so good. And the sour cream-iness intensified as it sat (though it didn’t sit long!) I’m going to experiment with a raspberry or blueberry swirl (for those eaters that are allergic to cinnamon)

    Red Velvet Cake w/ Cinnamon Frosting= A
    I made this for my son’s birthday and he loved it. The red color was perfect, and the cake was tender and moist. I have to admit, I did not make the frosting from the recipe. It had almost a pound of butter, whole milk and some heavy cream…..it would have killed me. I used canned vanilla frosting and added cinnamin to it and it was terrific. Next time, though, I will use the cream cheese frosting and add cinnamin to that.


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    Natalia

    Jul 28, 2009

    rated it
    really liked it

    Some of these are a little challenging, but I think with practice they’ll get easier. The recipes can be complex, with lots of ingredients, but that’s just because the writers are nit-picking perfectionists. The recipes are complicated because they’re all really *good.* I haven’t made anything out of this book that wasn’t extremely high-quality (well, it didn’t always turn out high-quality, but that was definitely due to the my own lack of skill). Not the *easiest* baking book, but if you’re wil

    PS- So far I’ve tried: Sweet and Salty Cake (dark chocolate cake with salted caramel and caramel chocolate ganache buttercream) and the Flourless Chocolate Cake. Next up: Grasshopper Cake (dark chocolate cake with crème de menthe buttercream) and possibly something like scones or biscuits.
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    Megan

    Sep 07, 2008

    rated it
    it was amazing

    Shelves:
    own

    I have made enough recipes now from this book to say it’s a total winner. In general, the recipes are complicated and many take a very long time to make, but everything I have made has been amazing. The root beer bundt cake, butterscotch pudding tarts, peanut butter chocolate chip cookies, monster cookies, pumpkin chocolate chip loaf, pumpkin whoopie pies, brownies…That might be all I’ve made, but they have gotten rave reviews. The frosting from the root beer bundt cake will be my go-to chocol

    Be prepared to have many pounds of butter and cartons of eggs if you’re making any of these recipes, but they are so totally worth it!
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