Second book from the American Bakery, "Baked". All the recipes are easy to make and can be quite delicious. ( )

Really liked the Grasshopper Bar recipe, but it was an all day endeavor and a bit fussy for everyday. Might still try the Nutella scones :) ( )

Written for Library Journal Oct. 29, 2010 http://bit.ly/aZ2Zyy
Lewis, Matt & Renato Poliafito (text) & Tina Rupp (photogs.). Baked Explorations: Classic American Desserts Reinvented. Stewart, Tabori & Chang. 2010. 208p. photogs. index. ISBN 9781584798507. $29.95. COOKING
Those who liked Lewis and Poliafito's first cookbook, Baked: New Frontiers in Baking, are going to love this one. The owners of Baked, with locations in Brooklyn, NY, and Charleston, SC, have received national media attention and were recently featured on Oprah and Throwdown! with Bobby Flay. This highly anticipated new compilation of favorite desserts with spins is sure to inspire both novice and old pros. Included are some of the authors' most requested recipes, which are superbly photographed with a nostalgic feel of grandma's kitchen. The authors share the social aspects of the recipes as well as geographical variations and baking notes to make this collection truly original. There's plenty of chocolate—e.g., their most requested recipe, Sweet and Salty Brownies—as well as nonchocolate creations like Orange Creamsicle Tarts, New York Style Crumb Cake, Baked French Toast, and Peanut Butter Banana Cream Pie.
Verdict As enjoyable to read as it is to bake from, this will be a welcome addition to any baking section.—Jane Hebert, Orange Cty. Lib. Syst., Orlando, FL ( )