{"product_id":"baked-new-frontiers-in-baking","title":"Baked: New Frontiers in Baking","description":"\u003cp\u003eAs featured on \u003ci\u003eThe Martha Stewart Show\u003c\/i\u003e and \u003ci\u003eThe Today Show\u003c\/i\u003e and in \u003ci\u003ePeople Magazine\u003c\/i\u003e!\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003eHip. Cool. Fashion-forward. These aren’t adjectives you’d ordinarily think of applying to baked goods.\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003eThink again. Not every baker wants to re-create Grandma’s pound cake or cherry pie. Matt Lewis and Renato Poliafito certainly didn’t, when they left their advertising careers behind, pooled their life savings, and opened their dream bakery, Baked, in Brooklyn, New York, a few years back. The visions that danced in their heads were of other, brand-new kinds of confections . . .\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003eThings like a Malt Ball Cake with Milk Chocolate Frosting, which captures the flavor of their favorite Whoppers candies (and ups the ante with a malted milk ball garnish). Things like spicy Chipotle Cheddar Biscuits that really wake up your taste buds at breakfast time. Things like a Sweet and Salty Cake created expressly for adults who are as salt-craving ?as they are sweet-toothed.\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003eWhich is not to say that Lewis and Poliafito sidestep tradition absolutely. Their Chocolate Pie (whose filling uses Ovaltine) pays loving homage to the classic roadside-diner dessert. Their Baked Brownies will wow even the most discriminating brownie connoisseur. And their Chocolate Chip Cookies? Words cannot describe. Whether trendsetting or tried-and-true, every idea in this book is freshly \u003ci\u003eBaked\u003c\/i\u003e.\u003c\/p\u003e\u003cdiv class=\"sb-details\"\u003e\u003cp\u003e\u003cstrong\u003eGenre:\u003c\/strong\u003e Baked (Bakery), Baking\u003cbr\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Hardback\u003cbr\u003e\u003cstrong\u003ePublished:\u003c\/strong\u003e 2008\u003cbr\u003e\u003cstrong\u003ePages:\u003c\/strong\u003e 207\u003cbr\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e Stewart, Tabori \u0026amp; Chang\u003cbr\u003e\u003cstrong\u003eISBN:\u003c\/strong\u003e 9781584797210\u003c\/p\u003e\u003c\/div\u003e","brand":"Lewis, Matt","offers":[{"title":"Standard Secondhand — £1.00","offer_id":48051753713841,"sku":"SB-1584797215-C3","price":1.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0618\/2669\/5345\/files\/1584797215.jpg?v=1792199225","url":"https:\/\/sellbooks.co.uk\/products\/baked-new-frontiers-in-baking","provider":"Sell Books .co.uk","version":"1.0","type":"link"}