- Gebundene Ausgabe: 208 Seiten
- Verlag: Stewart, Tabori and Chang; Auflage: 01 (1. Oktober 2008)
- Sprache: Englisch
- ISBN-10: 1584797215
- ISBN-13: 978-1584797210
- Größe und/oder Gewicht: 24,1 x 2,5 x 24,1 cm
- Durchschnittliche Kundenbewertung: 2 Kundenrezensionen
- Amazon Bestseller-Rang: Nr. 219.040 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
Baked: New Frontiers in Baking (Englisch) Gebundene Ausgabe – 1. Oktober 2008
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The owners of the popular Brooklyn-based bakery offer a hip new approach to baked goods that presents seventy-five recipes for bold new versions of such traditional favorites as Baked Brownies and Chocolate Chip Cookies, as well as stylish new confections including Malt Ball Cake with Milk Chocolate Frosting, Chipotle Cheddar Biscuits, and Sweet an
Über den Autor und weitere Mitwirkende
After years in the advertising business, Matt Lewis and Renato Poliafito decided to leave their day jobs and open a bakery in Red Hook, Brooklyn. Baked opened in January 2005 to instant rave reviews. The authors have been featured on Oprah, the Food Network, Martha Stewart s daytime show, and the Today show. The bakery has been reviewed in countless magazines, both local and nationwide. Lewis and Poliafito live in New York City.Tina Rupp is a New Yorkbased photographer who specializes in photographing food and children. Her work can be found regularly in "Food & Wine, Everyday with Rachael Ray," and "Parenting" magazines."
manche orig. Zutaten sind schwer zu bekommen, Wörterbuch nicht
Die hilfreichsten Kundenrezensionen auf Amazon.com (beta)
The next recipe I tried was the pumpkin chocolate chip loaf (the recipe makes two loaves). A seemingly straightforward blend of canned pumpkin puree, spices (allspice, ginger, cinnamon, nutmeg), and chocolate, the complex flavors of spice and pumpkin were complementary without overwhelming. Although the recipe calls for one cup of vegetable oil, you also dilute it with 2/3-cup tap water, so the bread is pleasantly moist without being greasy or oily (I've had that happen all too many times in many quick breads).
Next on my list was the Brewer's Blondie, a hopped-up blend of of malt powder, malt balls, semisweet chocolate, and walnuts. Bars are one of Baked's strengths, including a decadent grown-up Rice Krispy bar, the elegant Honeycomb Bar (sweet tart dough topped with dried fruit, honey, and a shot of booze), S'more nut bars, and the Baked bar. There are also more complicated layer cakes (chocolate malt, chocolate/caramel/sea salt, Whiteout, Red Velvet), cookies, and breakfast treats such as scones, granola (yay, finally a low-oil granola full of fruit!), and quick breads. Pies and tarts? Feast on Bourbon Chocolate Pecan Pie, Tuscaloosa Tollhouse Pie, Peanut Butter Pie with Cookie Crust and Easy Fudge Sauce, and Classic Diner-Style Chocolate Pie.
Baked has been featured on Martha Stewart, Oprah (their Baked Brownie had a centerfold spread in O), and on several high-profile shows, but does Baked live up to its claims of being revolutionary? That's a more difficult cookie to crumble. Sure, there are gourmet additions such as matcha, chipotle, and fleur de sel, but most of the Baked repertoire is firmly descended from comfort cooking, such as the Root Beer Cake, a modern update on the Southern staple Coca-Cola (or Dr. Pepper) cake, or the red velvet spiced up with Red Hots. Ditto on the divine Bourbon Chocolate Pecan Pie. It's still amazing, whether or not it's smashing any new culinary boundaries.
Even if you never cook a single recipe from Baked, the clever graphics (garden gnomes, plastic deer perched on a mound of fluffy coconut snow), useful sidebars (including variations), and notes make this a great investment. This is my favorite cookbook of 2008, and I hope that it will become yours as well.
1. Coconut Cupcakes (with coconut filling and coconut frosting). We served them to Mom on Mother's Day, and they were a hit. They require a bit of effort (wouldn't any cake that has filling?) but were light, fluffy, coconutty, and decadent. 2. S'more Nut Bars (rechristened Smut Bars at the party I brought them to) were rich yet casual. Baked's chapter on bars makes a convincing argument for whipping up bars and carrying them with you to any/all events. 3. The Whiteout Cake was a knockout. We used high-cacao white chocolate disks (Valrhona) for the frosting. A serious pleasure was decorating it with a few well-placed nonpareils, as recommended by the book's authors. 4. Today we made Peanut Butter Cookies (with milk chocolate chunks) because we're having some kids over. They look professional and taste perfect.
At least one reviewer has gasped about the amount of butter in these recipes. In their cakes, the authors call for shortening along with butter: perhaps this combination makes their cakes so fluffy and perfectly textured. Meanwhile, the frosting recipes have truly helped me turn a corner in my baking. The frostings for the cakes mentioned above require cooking, yet they are not difficult, and there's no thermometer needed. They emerge gorgeous, light, and inexplicably perfect. While dazzling your guests, it can be a little frightening to know these stunners contain so much butter. (The coconut cupcake frosting called for three sticks of butter; I was skeptical, so made a 2/3 recipe and had some left over.) My husband and I have concluded that we shall make Baked's cakes when we have enough guests to serve everyone a generous amount and finish it all up! You simply don't want to be stuck with a Whiteout Cake in your household of two, planning to enjoy it for the rest of the week.
For impact, style, fun, and taste, this is my baking book for now. I see no reason to go elsewhere for a while.
A few things I thought looked weird as I read the recipe.
1. Oven temperature 375 degrees. (Too high with a bake time of 12-15 minutes)Cookies browned to fast on top and bottom and were not done inside.
2. One Tablespoon of Baking Soda,Never heard of putting that much in one recipe,(I could taste it in cookies, it makes my tongue tingle)
3. Explain what effect a 1/4 teaspoon of corn syrup would have on the amount of dough this recipe makes?
4. 2 cups, of Peanut butter, 3 cups of combined sugars, 5 3/4 cups of oatmeal, 5 eggs, and it states that it makes 36 cookies. (How large? It said to drop them in 2 in" balls. Try 60+ cookies.)
I've been baking cookies for 20+ years and these measurements and directions felt very awkward........The result--mediocre. Won't make them again
I also tried the Pumpkin Chocolate Chip Loaf, I thought the ratio of sugar and flour was way of wack... 3 cups of sugar for two loaves of bread really high amount of sugar, and only 3 1/4 cups of flour, just didn't seem like enough to go with the wet ingredients..oil, puree, doesn't jive. Result; Fell apart. Too moist..couldn't pick it up.
That's all I've tried so far. Wouldn't make either one of them again.
Seems gimmicky, like a new twist on recipes that didn't need to be messed with, and ended get messed up.
Not impressed,.... yet, but I'll try other recipes.
A co-worker made the Maple Walnut scones and brought me one, and it was truly marvelous.
Although I am a devoted fan of Rose's Heavenly Cakes for cakes in general (which are so amazing as to not even need the frosting if you don't feel like making it) and would likely defer to her for "cake parts" of recipes, this book really has some wonderful bars, cookies, pies, scones and other items that I haven't seen in other cookbooks. Giving 5 stars for the great variety and the wonderful success of the recipes I've made/sampled, but I register the following gripes: occasional use of shortening, not adding weights for ingredients and not specifying what type of peanut butter is used (let's face it, there's a lot of different kinds of peanut butter and the choice can affect the sugar, salt and texture of a recipe).
If you are on the fence, though, this cookbook is very definitely a worthwhile choice.