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Baked Explorations: Classic American Desserts Reinvented
by Matt Lewis, Renato Poliafito
ISBN-10: 1584798505
ISBN-13: 9781584798507
ISBN-13: 9781584798507
Publisher: Stewart, Tabori & Chang Inc
Publication Date: October, 2010
Publishers Information
About Baked Explorations: Classic American Desserts Reinvented
Publisher Web Link: http://www.abramsbooks.com/
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. (http://www.abramsbooks.com/)
Author Information
About Matt Lewis
Author Web Link: http://bakednyc.com/
Matt Lewis and Renato Poliafito spent much of their youth (or what was left of it) in the world of advertising. Matt, a producer, spent his days hidden away in a cubicle stuffed with spreadsheets, post-its, and relentless voice mails, while Renato spent his time in the more rarefied field of graphic design (i.e. making things look beautiful so people would buy them). Their thoughts were never too far from cake and coffee. Coincidentally, Matt and Renato met at a glitzy, high-profile ad agency (not, mind you, working on a glitzy high-profile account), and slowly (even unbeknownst to them) the idea for Baked was born.
Matt wanted to open a bakery that celebrated American desserts beyond the cupcake, and Renato had always been hankering to open a neighborhood cafe, so together they scoured New York City for the perfect location. They found a small, storefront church in the largely industrialized section of Brooklyn, and together with Rafi Avramovitz, set about building their inspiration. Finally, after many long delays, they opened Baked in 2005 on the shores of Red Hook, Brooklyn with just a few ovens, some mixers, and an espresso machine.
Baked is both a neighborhood spot, and a nationally recognized bakery. Baked has been featured on the Martha Stewart Show, the Today Show, the Food Network, and the Style Network. Baked has also received an awards from Time Out, French Culinary Institute, Citysearch, and America’s Test Kitchen. Oprah recognized their brownies as a “favorite thing” and they have written recipes for Food and Wine, Bon Appetit, and many more.
Their first book, Baked: New Frontiers in Baking was published by Stewart, Tabori and Chang in October 2008, and became a best-seller and was a favorite of NPR, People Magazine, Martha Stewart and Oprah. They opened their second store in Charleston, South Carolina in 2009, where customers can find the same great desserts found in their Brooklyn flagship. Matt and Renato also released their second book: Baked Explorations in the Fall of 2010.
Cookbooks by Matt Lewis
About Renato Poliafito
Author Web Link: http://bakednyc.com/
Matt Lewis and Renato Poliafito spent much of their youth (or what was left of it) in the world of advertising. Matt, a producer, spent his days hidden away in a cubicle stuffed with spreadsheets, post-its, and relentless voice mails, while Renato spent his time in the more rarefied field of graphic design (i.e. making things look beautiful so people would buy them). Their thoughts were never too far from cake and coffee. Coincidentally, Matt and Renato met at a glitzy, high-profile ad agency (not, mind you, working on a glitzy high-profile account), and slowly (even unbeknownst to them) the idea for Baked was born.
Matt wanted to open a bakery that celebrated American desserts beyond the cupcake, and Renato had always been hankering to open a neighborhood cafe, so together they scoured New York City for the perfect location. They found a small, storefront church in the largely industrialized section of Brooklyn, and together with Rafi Avramovitz, set about building their inspiration. Finally, after many long delays, they opened Baked in 2005 on the shores of Red Hook, Brooklyn with just a few ovens, some mixers, and an espresso machine.
Baked is both a neighborhood spot, and a nationally recognized bakery. Baked has been featured on the Martha Stewart Show, the Today Show, the Food Network, and the Style Network. Baked has also received an awards from Time Out, French Culinary Institute, Citysearch, and America’s Test Kitchen. Oprah recognized their brownies as a “favorite thing” and they have written recipes for Food and Wine, Bon Appetit, and many more.
Their first book, Baked: New Frontiers in Baking was published by Stewart, Tabori and Chang in October 2008, and became a best-seller and was a favorite of NPR, People Magazine, Martha Stewart and Oprah. They opened their second store in Charleston, South Carolina in 2009, where customers can find the same great desserts found in their Brooklyn flagship. Matt and Renato also released their second book: Baked Explorations in the Fall of 2010.
Cookbooks by Renato Poliafito
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