Baked explorations : classic American desserts reinvented / Matt Lewis, Renato Poliafito ; photography by Tina Rupp.
Material type:
TextPublication details: New York : Stewart, Tabori & Chang, c2010.Description: 207 p. : col. ill. ; 24 cmISBN: - 1584798505
- 9781584798507
| Item type | Home library | Collection | Call number | Materials specified | Status | Date due | Barcode | Item holds | |
|---|---|---|---|---|---|---|---|---|---|
Adult Book
|
Dr. James Carlson Library | NonFiction | 641.86 L675 | Available | 33111006495457 |
Enhanced descriptions from Syndetics:
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
Includes index.
Breakfast -- Tarts and pies -- Cookies and bars -- Cakes -- Confections and pastry.
The authors present a tribute to the most beloved desserts from across the country. Of course, they reinvent these recipes with their signature tongue-in-cheek style, introducing a new air of sophistication to these favorites.