Baked: New Frontiers in Baking

I am currently a Chef's apprentice and do some baking in my free time for friends, family, and myself. Given that, I lament that there are not weight measurements with the recipes (with exception to a table in the annex) as nearly everyone's scoop of flour will be different from the next person. With that in mind, I think it would be kind of silly to clutter the pages with both scoop and weight measurements especially since this is aimed at home bakers, not professionals and is nothing more than a little gripe of mine.If you decide you're going to cook through this book, I commend you! Just make sure you have people interested in "testing" it out as well. You do not want to keep a full batch of whatever you're making home alone. These recipes are oftentimes dense with delicious and although it would be criminal to keep them to yourself, I'm sure your waistline will thank you for your generosity. More so than any other cookbook I have yet to get into, make sure to read the recipes before thinking of making something. I like to think I keep a fair amount of chocolate and butter on hand but this book will clean you right out, and few things are as annoying as needing to run to the store in the middle of a recipe. One complaint I have about the listed ingredients however is their reliance on high-end chocolate. Aside from being difficult to procure sometimes, not everyone is willing to pay $15 a pound for chocolate. I find that as long as you're not using really poor quality stuff, everything still comes out great. Don't be put off by having to buy Nestle chips, or Baker's brand baking chocolate.Speaking of recipes, I have yet to find one that isn't a hit. The steps are clear and easy to follow. If there is something that can be a little tricky, they are usually aware of this and provide tips to get the most out of the dessert. I have a finicky oven so these little notes are always appreciated.I can't help but feel like the subtitle "New Frontiers in Baking" is inaccurate. While reading this I haven't found any new or novel techniques, although there are indeed some nice ideas for storage or party favors. If you're familiar with this book's namesake in NYC or the mentalities of the authors, you know they actively seek to bring back classic American desserts, to rediscover them in a sense. Although not in the book, I live near Amish country in PA and I have never seen a Shoo Fly pie in any restaurant where I live. It is as though it has never been a piece of our regional collective memory, and yet I would not be surprised at all to find it at the Baked store or in a future book. Where I live (again, I know) we are inundated with Italian restaurants. Now I know people love them some hearty pasta and sauce, but I find it loathsome that so-called "American food" is relegated to diners and chains. I hope this book can inspire a new breed of chefs who care about developing an American cuisine rather than just falling back on the standards of chocolate cake, ice cream, cheesecake, and fruit pie.

I came across this book while browsing on Amazon. I liked it so much, I had to buy it. I got a great deal on a used version. This book has some great recipes for the baker in your life or yourself. There are good pictures, excellent directions, tips, etc. It also has a section on equipment and ingredients. I'll never go without Valrhona cocoa now. Just one of many helpful recommendations. I can't wait to make the brownies soon! Highly recommended.

Who does not like baking..and the cover makes your mouth water..I liked it so well I ordered an extra book for the master baker..my sister in law I call Meredith Martha Stewart as she bakes DAILY with her eyes closed..It is a treat to pick out a new recipe each week..and sharing is a fun thing to do..the ingredients are simple ..and substitutions can be made.

I am an avid baker and I use these recipes all the time, no fail.HIGHLY recommend.

I was looking for comments on the Monster Cookies.... Followed recipe exactly.. A few things I thought looked weird as I read the recipe.1. Oven temperature 375 degrees. (Too high with a bake time of 12-15 minutes)Cookies browned to fast on top and bottom and were not done inside.2. One Tablespoon of Baking Soda,Never heard of putting that much in one recipe,(I could taste it in cookies, it makes my tongue tingle)3. Explain what effect a 1/4 teaspoon of corn syrup would have on the amount of dough this recipe makes?4. 2 cups, of Peanut butter, 3 cups of combined sugars, 5 3/4 cups of oatmeal, 5 eggs, and it states that it makes 36 cookies. (How large? It said to drop them in 2 in" balls. Try 60+ cookies.)I've been baking cookies for 20+ years and these measurements and directions felt very awkward........The result--mediocre. Won't make them againI also tried the Pumpkin Chocolate Chip Loaf, I thought the ratio of sugar and flour was way of wack... 3 cups of sugar for two loaves of bread really high amount of sugar, and only 3 1/4 cups of flour, just didn't seem like enough to go with the wet ingredients..oil, puree, doesn't jive. Result; Fell apart. Too moist..couldn't pick it up.That's all I've tried so far. Wouldn't make either one of them again.Seems gimmicky, like a new twist on recipes that didn't need to be messed with, and ended get messed up.Not impressed,.... yet, but I'll try other recipes.

I had read of "Baked" in a foodie blog and wanted to try what seemed like the "in" book to cook.I was enamored of all the clever ideas and pretty pictures. So, instead of picking a favorite recipe to make I thought I would go through it systematically and try each recipe. I started to take notes on each page with what worked/didn't work.Some of this projects seemed QUITE time consuming and resulted in a SO-SO reward. (Sweet and Salty Cake)Others seemed like they were also time consuming YET, worth every dirty bowl, pot and spoon because of its utter deliciousness. (Lemon Drop Cake)And the gems...simple, relaxed and FANTASTIC! (Banana Cupcakes)The Lemon Pound Cake is gorgeous. The White Out Cake is --umm, OK. Not as white as I hoped.These are just notes off the top of my head. I must say it is fun to cook my way through, ala, Julie&Julia style. I do appreciate all the helpful side hints the authors share about their creations. I feel a connection because I can tell they loved everyone of their offerings.I can't wait to finish this book and move onto Baked Explorations.

Good luck for Bakers

It must be because I am dieting at the moment, but I am spending lots of time reading and enjoying baking books. This is a great addition to my collection. Innovative, clear, well-designed and tempting recipes. The presentation of the material is straightforward and inspirational. The flavour combinations range from the traditional to the completely new - and all (other than those involving evil coconut and almonds) are ones I want to eat.Yes, it is a US cookbook and so the measurements are in cups and some of the ingredients not that readily available. But that matters naught to me. The internet allows you to easily convert measurements, obtain obscure ingredients or find ideal substitutes very quickly.A cookbook for me is the start of a cookery journey. It should inspire and instruct and make me want to get cooking. I may not follow the recipes to the letter but this book has made me want to create my own versions or even invent something new.Well worth a look

I really love it!!! It has so many tasty recipes!!! Lot of work to do 😀 I am a very happy girl!!

I've been looking for this boom since a "friend" from pastry school took it and cut off contact. This book came early, and right before a potluck, I couldn't be happier. I'll never have to Google all these glorious recipes again! I've already made the root beer bundt cake and lemon tarts and I CAN'T STOP

Great recipe book!I love to bake and the recipes in here are so original and tasty.The photos are also all beautiful, and the tips/recommendations are great.Would definitely recommend for anyone who loves to bake.