Baked Explorations
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Baked Explorations : Classic American Desserts Reinvented

By (author) Matt Lewis , By (author) Renato Poliafito

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Baked: Great Explorations assembles a lineup of our most treasured desserts that get the "Baked" spin: an updated and modernized take on such classics as Banana Cream Pie, Boston Cream Pie, Black & White Cookies, and diner desserts, as well as desserts from the continent, like Opera Cake from France and Trifle. From the overworked to the underappreciated, Lewis and Poliafito reinterpret dessert mainstays with their one-of-a-kind Baked twist. The book has 75 recipes, from breakfast goodies to late-night confections to everything in between. The signature tongue-in-cheek style from the first book is on full display here, in the authors' cheeky headnotes and in the design for which the original book garnered so much praise.

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  • Hardback | 208 pages
  • 228.6 x 231.14 x 30.48mm | 1,156.65g
  • 01 Oct 2010
  • Stewart, Tabori & Chang Inc
  • New York
  • English
  • 35 full-color illustrations
  • 1584798505
  • 9781584798507
  • 43,231

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Author Information

Matt Lewis and Renato Poliafito left their day-jobs in advertising 5 years ago to open their bakery, Baked, in what was then still rough-and-tumble Red Hook, Brooklyn. Famous for its modern design, both in the bakery-cafe and on the desserts, Baked quickly garnered fans across the USA, including Martha Stewart and Oprah Winfrey. Matt and Nato published their first book, Baked: New Frontiers in Baking with STC in 2008 to great acclaim. The book was nominated for an IACP award. Matt and Nato opened the second Baked bakery in Charleston in November 2008 and are in talks with a TV production company for an as-yet-unnamed reality show about their work, their bakeries, and themselves.

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