---
product_id: 8192213
title: "Baked: New Frontiers in Baking Hardcover – October 1, 2008"
brand: "matt lewisrenato poliafitotina rupp"
price: "₪182"
currency: ILS
in_stock: true
reviews_count: 11
url: https://www.desertcart.co.il/products/8192213-baked-new-frontiers-in-baking-hardcover-october-1-2008
store_origin: IL
region: Israel
---

# Baked: New Frontiers in Baking Hardcover – October 1, 2008

**Brand:** matt lewisrenato poliafitotina rupp
**Price:** ₪182
**Availability:** ✅ In Stock

## Quick Answers

- **What is this?** Baked: New Frontiers in Baking Hardcover – October 1, 2008 by matt lewisrenato poliafitotina rupp
- **How much does it cost?** ₪182 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.co.il](https://www.desertcart.co.il/products/8192213-baked-new-frontiers-in-baking-hardcover-october-1-2008)

## Best For

- matt lewisrenato poliafitotina rupp enthusiasts

## Why This Product

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## Description

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## Images

![Baked: New Frontiers in Baking Hardcover – October 1, 2008 - Image 1](https://m.media-amazon.com/images/I/51D9Q0PsMLL.jpg)
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## Customer Reviews

### ⭐⭐⭐⭐⭐ 







  
  
    An instant member of my permanent collection.
  

*by B***N on Reviewed in the United States 🇺🇸 on November 28, 2011*

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.

### ⭐⭐⭐⭐⭐ 







  
  
    Happy Baker Here!
  

*by B***B on Reviewed in the United States 🇺🇸 on October 11, 2022*

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.

### ⭐⭐⭐⭐⭐ 







  
  
    ON MY WISH LIST..its wonderful
  

*by E***W on Reviewed in the United States 🇺🇸 on August 27, 2022*

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.

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*Product available on Desertcart Israel*
*Store origin: IL*
*Last updated: 2026-03-12*