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Kommentar: 23,9 x 23,1 x 2,5 cm, Gebundene Ausgabe Stewart, Tabori and Chang, 01.10.2008. 208 Seiten Sofortversand! Schönes Exemplar, fast keine Gebrauchsspuren, innen auch sehr gut; very good Immediate delivery in bubble wrap envelope! Good to very good copy, with little signs of previous use, interior in very good condition 160122axo51 ISBN: 9781584797210
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Baked: New Frontiers in Baking (Englisch) Gebundene Ausgabe – 1. Oktober 2008

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Synopsis

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."

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Format: Gebundene Ausgabe Verifizierter Kauf
Tolles Buch! Sehr zu empfehlen, für alle , die gerne mal backtechnisch über den Tellerrand gucken. Wunderschöne Fotos und nette kleine Geschichten.
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Amazon.com: 4.6 von 5 Sternen 98 Rezensionen
118 von 126 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen It's a beautiful thing indeed to be "Baked." 25. Oktober 2008
Von Bundt Lust - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe
I first saw Baked: New Frontiers in Baking while on vacation. My willpower not to buy any more baking books lasted for exactly one week until I swooped into my local bookstore, drooled, purchased, raced home, and whipped up a killer batch of the Baked Brownie. The balance of chocolate (11 ounces), butter (two sticks), a dash of espresso powder, a mix of granulated and brown sugar, and a hefty dose of eggs (five) give this brownie the ideal texture: the perfect marriage of fudgy and cakey without being runny or dense.

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.
50 von 52 Kunden fanden die folgende Rezension hilfreich
4.0 von 5 Sternen Modern American baked goods with a little style and a lot of taste 14. Juni 2009
Von Karen E. - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe
Reading Baked, it seemed the authors had a new lens on American classics; as other reviewers have said, they interpret old standbys with higher quality ingredients and updated flavorings. I also liked the light humor expressed in a sparing use of candy to decorate the cakes. Here's what happened in the oven and on the palate:

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.
47 von 54 Kunden fanden die folgende Rezension hilfreich
3.0 von 5 Sternen Some recipes have problems 17. März 2009
Von Speckled hen - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe
I am an avid baker, and recipe tinkerer. I appreciate some of the interesting flavor combinations, like the banana-espresso-chocolate chip muffins. And the scone recipe is top-notch. HOWEVER, often the ingredient proportions seem a little "off". Butter ration is twice what I've found in similar banana breads/muffins- maybe this makes them richer, or more decadent, but also makes them greasy. Likewise with the chocolate chip cookie recipe- slightly not enough flour, so it produces a flat and greasy cookie. I appreciate the innovative ideas, but I suggest "baker beware" of some things that need adjusting.
38 von 46 Kunden fanden die folgende Rezension hilfreich
3.0 von 5 Sternen Seems Gimmicky, Monster Cookies, Pumpkin Bread 18. November 2010
Von Ron Von Allmen - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
I was looking for comments on the Monster Cookies.... Followed recipe exactly..

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.
9 von 9 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Very worthwhile book 21. Mai 2010
Von Annakelly - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe
On the whole, I really like this cookbook. I haven't made a ton of recipes from it yet, but I have made a few, and people have raved about every one. I've made the Baked Brownies, which have joined my Ina Garten Outrageous Brownies ones as co-#1s (completely different textures, so they can be #1 together). I've made the Peanut Butter Milk Chocolate Chunk cookies (which is quite different from most "fork criss-cross" peanut butter cookies, texture-wise), and they came out perfectly and delicious. Finally, I've made the Sweet and Salty Cake, and it brought people to their knees (although I modified the recipe slightly adding 1 t. instant espresso and 1/4 t. cinnamon to the cocoa powder and used 2 eggs + 2 yolks in place of 3 eggs for a richer cake). There are a number of other recipes that look really, really good and that I look forward to baking -- I wish I had an excuse to make them sooner than I do!

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.
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