Hip. Cool. Fashion-forward. These aren’t adjectives you’d ordinarily think of applying to baked goods.
Think 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 . . .
Things 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.
Which 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 Baked.
Carole Bloom takes the rich luxurious flavor of caramel to new heights in Caramel. Her recipes for cakes, tarts, cookies, custards, candies, ice creams, and other delicious desserts are fabulously decadent and palate pleasing. Bloom expertly guides you with clearly written instructions and helpful hints as you indulge in creating these wonderful treats. Caramelized Almond Financiers, Bittersweet Chocolate Caramel Cashew Tart, Espresso Crème Caramel, Caramel Chocolate Truffles, Salted Caramel Dark Chocolate Chunk Ice Cream, and Caramelized Roasted Pears are just a hint of what awaits you in this stylized cookbook.
Carole Bloom is a European-trained pastry chef and confectioner who has worked in five-star hotels and restaurants in Europe and the United States. She is the award-winning author of ten other cookbooks, including Intensely Chocolate, Bite-Size Desserts, and The Essential Baker. Her articles and recipes have appeared in Bon Appétit, Chocolatier, Fine Cooking, Food and Wine, and Gourmet among other magazines and online sources. She has made many television appearances including The Today Show, ABC World News This Morning, and CNN. Bloom teaches dessert classes at cooking schools throughout the country and lives in California with her family.
No one can resist the allure of home-made chocolate desserts—but when recipes yield a full dozen or more, we often eat more than our serving size. In Small-Batch Baking for Chocolate Lovers, acclaimed food writer Debby Maugans solves the problem by crafting irresistible chocolate recipes perfectly suited for two.
Featuring more than 120 cookie, cake, pie, tart, muffin, and scone recipes, over-the-top and lavishly loaded with chocolate of all kinds, nuts, candy bars, and flavors. Ideal for the single guy or gal, small family, retiree, or bride-to-be.
There's a dessert in this book for every occasion: a fool-proof birthday chocolate cake recipe, a chocolate orange tart for Valentine's Day, or when you're in the mood for a little self-indulgence, a chocolate soufflé sized for one. Your sweetheart (and your waistline) will thank you!
Nationally recognized and locally adored for its decadent homespun desserts and delicious rustic breads, Back in the Day Bakery is a Savannah landmark. As Paula Deen says in her foreword, Cheryl and Griff Day "bake decadent treats, but they also bake wonderful memories that stay with you forever."
To celebrate the bakery's tenth anniversary, this duo has written a book filled with customers' favorite recipes. It's packed with Cheryl and Griff's baking know-how plus recipes for their famous Buttermilk Biscones, Old-Fashioned Cupcakes, Chocolate Bread, Cinnamon Sticky Buns, S'more Pie, Almond Crunchies, Drunk Blondies, Pinkies Chocolate Lunch-Box Treats, Rustic Cheddar Pecan Rounds, and much more. Irresistible full-color photographs of food and behind-the-scenes bakery shots will give readers a glimpse into the sweet daily life at the bakeshop. Celebrating family traditions, scratch baking, and quality ingredients, The Back in the Day Bakery Cookbook is like a down-home bake sale in a book.
Today’s baker faces a great challenge: With little time and a limited repertoire, she often needs to whip up a delicious dessert that’s dressed to impress. Rachel Schifter Thebault, founder and head confectioner of Tribeca Treats in New York City, knows all about making a sweet statement. Combining a confectioner’s expertise with fashion sense, she shares a scrumptious cache of popular dessert recipes that can be accessorized to fit any occasion.
What’s more, transforming a basic dessert into a masterpiece brimming with personality and flair can be easy, quick, and fun. In the same way you’d plan an outfit, Sweet Chic pieces together a Devil’s Food Cake—the little black dress of delights—with such irresistible accessories as Caramel Buttercream (think knee-high boots) for ultimate decadence, turns Vanilla Cookies (the crisp oxford shirt) into Strawberry “Shortcakes” ideal for casual or dressy occasions, and blends brownies (the cashmere sweater of confectionery) with a swirl of mint for a showstopping number.
Gorgeous and appetizing color photos throughout reveal how a change of icing here and a substitute topping there can take a simple dessert from Sunday brunch to a date-night treat. Mix and match more than seventy recipes for cookies, cakes, and confections, including Peanut Butter and Chocolate Thumbprint Cookies, Brownie Sundae Parfait, Mini S’mores Cupcakes, Wasabi-Black Sesame Truffles, and so much more.
Whether you’re a novice baker hoping to master the basics or an experienced one looking to add a little versatility to your existing creations, Sweet Chic is a clever and practical guide for memorable desserts, a one-sweet-fits-all way to make a tantalizing impression.
Foreword by Isaac Mizrahi
From the Hardcover edition.
Ice cream sandwiches are the perfect treat for both kids and adults, whether you prefer zesty lemon ice cream surrounded by soft ginger cookies or fudgey brownies encasing refreshing mint chocolate–chip ice cream, indulgently dipped in chocolate. Somehow, combining crunchy, buttery cookies with creamy, cold ice cream makes both elements better.
The tantalizing recipes in Ice Cream Sandwiches pair easy-to-make frozen fillings and simple cookies and other baked goods to create delightful treats ranging from classics to decadent combinations like snickerdoodles with vanilla ice cream, caramel, and butterscotch; pumpkin spice cookies with mascarpone ice cream; and rose meringues. With make-ahead instructions and fun decorating ideas for Valentine’s Day, Halloween, Christmas, and other celebrations, this engaging and colorful cookbook has a sublime ice cream sandwich recipe for every occasion.
Praise for Sweet Christmas:
“Sweet Christmas puts the holidays back in the family kitchen.” —GoodHousekeeping.com
“Not just another holiday baking book.” —The Star-Ledger
“Kid-friendly magical recipes for holiday treats and instructions for wonderful decorations.” —The Stir blog
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.
Praise for Baked Explorations:
"They might look like another pair of fresh-faced Brooklynites (retro tie and mustache? check), but Matt Lewis and Renato Poliafito, the owners of the Baked sweet shops in Brooklyn and Charleston, are media-savvy butter fiends . . . Those whoopie pies? Four sticks of buttery fun. Oh to be young, decadent and baked in Brooklyn."
-The New York Times
"Lewis and Poliafito take on more underappreciated desserts, giving beloved treats like black-and-white cookies and whoopie pies a modern makeover."
-New York Daily News
What makes Melissa’s desserts and pastries special is that they are treats we all know and love with a fresh spin that make them more delicious than ever before. In The Sweet Melissa Baking Book, Melissa shares her simple, triedand-true techniques and her French-influenced, American-style baking approach. There are desserts for everyday, such as Double Dark Chocolate Cherry Cookies, and for more special occasions.
Warm and spirited, The Sweet Melissa Baking Book also contains charming anecdotes from Melissa’s life of baking. With more than one hundred recipes, the simple treats in this book will make each day and every special occasion sweeter.
This great collection includes recipes for any occasion, with step-by-step instructions and full-page color photographs to help you along. You don’t need to be an experienced baker to get started. Every dessert in this book is easy to follow—and totally foolproof. Each recipe has been triple-tested, so you know it’ll come out just right. Flip through and you’ll find some fun surprises, too: a bowl made of chocolate, a spectrum of frosting colors and a cake that looks like a giant caramel apple. Check out what’s inside!