Baked Elements
The Importance of Being Baked in 10 Favorite Ingredients
2012·223 pages·Nonfiction
“It’s official. I’m a goner. I love this cookbook. . . . While many restaurant pastry chefs around the country are out there pushing the envelope and falling off the cutting edge adding savory ingredients to deconstructed molecular gastronomy masterpieces, Matt Lewis and Renato Poliafito have delivered another collection of uniquely approachable and delicious baked creations to satisfy any craving.”
— Austin Chronicle
“Nobody, nobody has a better grasp on the kinds of recipes that make people happily gum up the pages of a book with cookie dough or retire their grandmother’s famous recipe for cinnamon rolls (because it didn’t include pumpkin) than the Baked guys. This book is full of the stuff of American bakery-case dreams.”
— Deb Perelman, creator of Smitten Kitchen
Year
2012
Pages
223
Type
Nonfiction
Praise
“It’s official. I’m a goner. I love this cookbook. . . . While many restaurant pastry chefs around the country are out there pushing the envelope and falling off the cutting edge adding savory ingredients to deconstructed molecular gastronomy masterpieces, Matt Lewis and Renato Poliafito have delivered another collection of uniquely approachable and delicious baked creations to satisfy any craving.”
— Austin Chronicle
“Nobody, nobody has a better grasp on the kinds of recipes that make people happily gum up the pages of a book with cookie dough or retire their grandmother’s famous recipe for cinnamon rolls (because it didn’t include pumpkin) than the Baked guys. This book is full of the stuff of American bakery-case dreams.”
— Deb Perelman, creator of Smitten Kitchen
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