Matt Lewis and Renato Poliafito left their day jobs in advertising to open their bakery, Baked, in Brooklyn to immediate praise from fans across the country. They have been featured on Oprah, the TODAY show, the Food Network, and the Martha Stewart Show. Their previous books include Baked and Baked Explorations. Lewis and Poliafito live in New York City.
In their third cookbook, Baked Elements: Our 10 Favorite Ingredients
, acclaimed authors Matt Lewis and Renato Poliafito present 75 inventive new recipes revolving solely around their 10 most-loved ingredientsfrom peanut butter and caramel to malt and booze. Lewis and Poliafito celebrate these favorite elementschocolate, for instance, or bananasbaking each one into a variety of delicious cookies, bars, cakes, milkshakes, and more, sweets perfect for everyday cravings, special occasions, late-night celebrations, and weekend get-togethers. Complete with the signature stories and commentary that fans adore, chapters also include feature-ingredient infographics with quirky facts and charts and helpful Baked notes that make creating these desserts as easy as pie.
Praise for Baked Elements
From the writers of my favorite baking books of all time, a must-own for any baking enthusiast. Zoe Deschanel
Lewis and Poliafito approach their recipes with enthusiasm and dedication. Boston Globe
Its official. Im 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 grandmothers famous recipe for cinnamon rolls (because it didnt include pumpkin) than the Baked guys. This book is full of the stuff of American bakery-case dreams. Deb Perelman, creator of Smitten Kitchen
Not a page goes by without some personal anecdote, tip, or bit of advice that makes every recipe feel personal, well-tested, and well-loved. The book itself is gorgeous, with drool-worthy photos and an elegant layout that makes finding old favorites easy and choosing new treats a breeze. Serious Eats