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Baked Elements: Our 10 Favorite Ingredients (Anglais) Relié – 1 septembre 2012

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Descriptions du produit

Présentation de l'éditeur

Matt Lewis and Nato Poliafito's previous books, Baked and Baked Explorations, were published to major critical acclaim and raved about across the blogosphere. Since then, Lewis and Poliafito have continued to grow their brand. Meanwhile, their fans are clamouring for more recipes and the guys do not want to disappoint. Here are 75 recipes calling for Lewis and Poliafito's 10 favourite ingredients. Chapters are organised according to ingredient, whether it be Peanut Butter, Cheese, Lemon Lime, Malt, Caramel, Booze, or Bananas. The guys have spent years in bakery kitchens and these are the ingredients they prize as most delicious and most inventive. Recipes include Brown Butter Snickerdoodles, Malted Milk Chocolate Semifreddo, Whiskey Peach Upside Down Cake, Banana Caramel Pudding, Chocolate Mayo Cupcakes and more. These are perfect for everyday cravings, special occasions, late night celebrations and weekend get togethers. Plus they are aimed at newbies and experienced bakers alike. Complete with the signature wit and stories their fans have grown to expect and adore, this book delivers on every level.

Biographie de l'auteur

Matt Lewis and Renato Poliafito left their day jobs in advertising to open their bakery, Baked, in Brooklyn to immediate praise. The authors have been featured across many high profile media outlets. Their previous books include Baked and Baked Explorations.

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Format: Relié Achat vérifié
Un délicieux livre de BAKED et encore une fois une réussite ! Je ne sais pas comment ils font mais chaque livre et une redécouverte, un renouvellement et un plaisir consommé ! Des recettes fiables à 100%, des texte qui sont un plaisir à lire (surtout les footnotes) bref mon seul regret est qu'il n'existe pas en version française pour l’offrir !
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Commentaires client les plus utiles sur (beta) 4.5 étoiles sur 5 36 commentaires
52 internautes sur 54 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Culinary Madness Headed to Your Mouth 4 septembre 2012
Par Kindle Customer - Publié sur
Format: Relié Achat vérifié
I own the previous two Baked Books and still drool over the glossy photos as much as I did on the days that I purchased them. I couldn't wait to pick up a copy of Baked Elements. How can anyone resist a book by the guys who brought us the Baked brownie?

Baked Elements is a collection of about 75 recipes based on the top ten favorite ingredients of Matt Lewis and Renato Poliafito. So what are those top ten ingredients? Nothing short of decadent destruction for your waistline, I fear. They chose peanut butter; lemon and lime; caramel; booze; pumpkin; malted milk powder; cinnamon; cheese (think savory and sweet recipes, folks); chocolate; and banana. All of their luscious twists on great American desserts showcase the aforementioned ingredients beautifully and prominently!

The authors open with some pointers on basic equipment as well as ingredients and techniques you'll need to work your magic with their recipes and then they immediately head into the good stuff, the recipes. Every chapter is headlined by a neat page of applicable clip art-like pics with cool facts regarding the ingredient. For example, you'll learn that peanut butter in the U.S. has to contain at least 90% peanuts.

However, despite the cuteness of design here, the substance of the book is in the glorious recipes and the full page photo spreads of the finished product. You won't get a photo for every recipe but I don't see that as a flaw in this book although I'll never turn down a picture of something these guys baked.

After a week long adventure of gourging myself on pumpkin desserts from a different book, I decided to reset the palate by trying their Oatmeal Peanut Butter Chocolate Chip Scones. Oh my! It was the embodiment of everything a scone should be: tender, crumbly, moist, rich with chocolate studs, no less, and the beguiling afternote (and pleasant texture)of crunchy peanut butter. I won't say how many I ate in a sitting, but the authors would be pleased...or mildly disgusted.

I think anyone will enjoy the food in this book at any time of year, but fall is in the air and many of the chapters are especially appropriate for this time of year. So if you were thinking of purchasing it, I heartily encourage it and I'll add that this book would make a welcome Christmas gift for the serious baker in the family.
17 internautes sur 19 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Yes Please! 16 septembre 2012
Par Tee W - Publié sur
Format: Relié
Great book. I made the peanut butter oatmeal scones and the whole family loved them. There is not one recipe that does not look like something I would want to make. RARE in a book for sure. The layout of photos are lovely. I need to buy the first two books asap!
15 internautes sur 18 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 What a cookbook 17 septembre 2012
Par Liz - Publié sur
Format: Relié Achat vérifié
Received this book last week and it is stellar. I made the 'Brooksters' and they came out amazing. It's like a chocolate chip cookie smooshed on top of a brownie and the two are baked together. Though I've never been to the Brooklyn bakery I am a huge fan of the Baked cookbooks. The authors love of desserts is expressed on every page, and the recipe photography is mouthwatering. Baked Elements in particular caught my eye because is is divided into ten sections based on the authors favorite ingredients, booze, pumpkin, chocolate, cinnamon...I can't wait to try more of these desserts.
10 internautes sur 11 ont trouvé ce commentaire utile 
3.0 étoiles sur 5 love the style, but not a lot of the recipes 26 novembre 2012
Par A. Diegel - Publié sur
Format: Relié Achat vérifié
I love Baked Explorations, so I decided I'd get this one. The 10 ingredients all sounded like things I typically like, especially since I LOVE the salted caramel brownie recipe from BE.

The styling of this book is fantastic, I love the intro page for each ingredient. They are nicely done and filled with neat little bits of information and trivia on the ingredients.

So far, I have only made the pumpkin cheesecake bars, which were good, but the recipe felt poorly done to me. There was a lot of prep work for the crust of the bars, and it made directions like preheating the oven for baking the crust very out of place. There's at least 90 minutes of wait time before they ever make it to the oven, excluding the prep work. And the note about cracks meaning you overbaked the cheesecake seemed absolutely silly for something topped with frosting! This may be nitpicky but both these things just seemed odd to me.

Other than that, I find myself struggling to find anything that really stands out as worthy to make, especially compared to Baked Explorations. I was actually considering returning the book to Amazon after my first read through but the pumpkin cheesecake bars changed my mind.

The booze chapter is highly disappointing because it is nearly entirely whiskey. I would have liked to see at least one recipe involving beer and one involving wine, both are great for baking too. Instead it's a very small section that is dominated by whiskey and bourbon.

But I am giving it three stars, because there is a lot in here, and it might be better suited to other people's tastes. Perhaps you do a better job managing time and remembering what a recipe says, or boozy baking is irrelevant to you. All the Baked books have been fantastic, so even if this one ends up my least favorite, it's still got to have a few gems in it.
9 internautes sur 10 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 Gorgeous! Funny! Yum! 5 octobre 2012
Par Heather F. - Publié sur
Format: Relié
First thing you'll notice, this book is gorgeous. It is a pleasure to browse through and get inspired by all the wonderful things they've put together. Their favorite flavors...are awesome. I pretty much love them all. The Brooksters...oohhh yeah. The best of both worlds...brownies...cookies...what more could I want in a dessert. Maybe the pumpkin cinnamon rolls...yes please. The reason I've given it 4 stars though, is I think the recipes are a bit fiddly for the home baker. But for the most part, this cook book will be treasured by anyone who buys it.
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