Baked: New Frontiers in Baking
by Matt Lewis
Editor: Stewart, Tabori & Chang Inc
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As presented on La Martha Stewart Show and Le Spectacle d’aujourd’hui and in People MagazineFrom the hipCoolInterest in fashionThese are not the adjectives that you would usually use to think, to apply to baked goodsReflect againNot every baker wants to recreate the grandmother’s pound of cherry cake or pieMatt Lewis and Renato Poliafito certainly did not, when they left their career advertising, pooled their life savings, and opened their dream bakery, Bakery, in Brooklyn, New York, a few years backThe visions that danced in their heads were others, the mark of new types of confectionsThings like a Malt Boule de Gâteau with Milk Chocolate Glaze, which captures the flavor of their favorite Enormités Bonbons (and ups la ante with a malted milk filling ball)Things like spicy Chipotle Chili Cheddar Biscuits that wake up your taste buds at lunchtimeThings like a Sweet and Savoury Cake candy created specifically for adults who are like salt-thirstyhow greedy they areWhich is not to say that Lewis and Poliafito do not set aside tradition absolutelyTheir Chocolate Pie (whose filling uses Ovaltine) pays tender homage to the classic road map-dinner dessertsTheir Brownies Bakery will delight even the most demanding connoisseur brownieAnd their Chocolate Chip CookiesWords cannot describeIf trendy or tried-and-tested, every idea in this book is freshly Baked
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