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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
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.
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!