GREAT READS

Baked Explorations: Classic American Desserts Revisited

Matt Lewis, Renato Poliafito ; photographs by Tina Rupp.

First of all, let it be said that I love a man in an apron. You could say I married my husband (at least partially) based on his supreme sous chef abilities. So when I discovered that the Baked cookbooks were written by two of them, well, honey, I was hooked.

And then there was the baking. Oh, the baking.

Spongy cinnamon cake with amazing pudding-like chocolate frosting (Sunday Night Cake). Delicious giant homemade Oreos with just a touch of sea salt (Salt and Pepper Sandwich cookies). And the melt-in-your-mouth-holy-cow-did-I-just-eat-a-third-one brownies (Sweet and Salty Caramel Brownies). These desserts aren't just an after-dinner treat. They are nigh unto perfection in your mouth--like winning the lottery, only more chocolaty.

The real genius of this cookbook (and their first, equally fabulous other book called Baked: New Frontiers in Baking) is that they have taken classic desserts like Boston Cream Pie or Mississippi Mud cake and given them a new and often unexpected (fleur de sel anyone?) twist. Run, don't walk and check out a copy of either. And make sure you have plenty of good quality chocolate on hand. And maybe a handsome sous chef.

Recommended by Jill Cluff

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