{"title":"Renato Poliafito","description":"\u003cp\u003eWelcome to our curated collection of books by \u003cem\u003eRenato Poliafito\u003c\/em\u003e, a celebrated author in the realm of \u003cstrong\u003eCooking \u0026amp; Food\u003c\/strong\u003e. Known for his creative flair and dedication to the craft of baking, Poliafito's works serve as a delightful guide for both novice and seasoned bakers.\u003c\/p\u003e\n\n\u003cp\u003eRenato first gained recognition with \u003cem\u003eBaked Elements\u003c\/em\u003e, a treasure trove of recipes highlighting the essential ingredients that define irresistible baking. This book invites readers on an engaging journey, revealing the magic behind each element while offering practical tips to elevate your baking skills.\u003c\/p\u003e\n\n\u003cp\u003eEqually enchanting is \u003cem\u003eDolci!\u003c\/em\u003e, where Renato explores the delectable world of Italian sweets. This book is a celebration of Italy’s rich culinary heritage, filled with authentic recipes that transport you straight to the heart of an Italian kitchen.\u003c\/p\u003e\n\n\u003cp\u003eRenato Poliafito's books are more than just collections of recipes; they are an invitation to experience the joy and satisfaction of creating something delicious from scratch. Ideal for anyone with a passion for baking, his work is both an educational resource and an inspiration.\u003c\/p\u003e","products":[{"product_id":"dolci-by-renato-poliafito-9780593537183","title":"Dolci!","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003eRecipes that capture the flavours of la dolce vita, from Bologna to Brooklyn—Italian and Italian American-ish cakes, cookies, pies, and pastries, from the James Beard Award-nominated brains behind one of America's best bakeries.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eAN LA TIMES BEST COOKBOOK OF THE YEAR . A REAL SIMPLE BEST COOKBOOK OF THE YEAR . A TASTING TABLE BEST COOKBOOK OF THE YEAR\u003c\/em\u003e\u003c\/p\u003e\n\n\u003cp\u003eRecipes that capture the flavours of la dolce vita, from Bologna to Brooklyn—Italian and Italian American-ish cakes, cookies, pies, pastries, desserts, tarts, savories, and breads from the James Beard Award-nominated brains behind one of America's best bakeries.\u003c\/p\u003e\n\n\u003cp\u003eA joyous celebration of Italian, American, and Italian American tastes and traditions, \u003cem\u003eDolci!\u003c\/em\u003e is a compendium of molto delizioso baked goods from both sides of the Atlantic. In almost a hundred recipes, James Beard-nominated baker Renato Poliafito pays homage to pastries of the Old World and the New—with perfected versions of classics like Pastiera and Torta Caprese, Honey-Ricotta Black and Whites, and Butter Cookies.\u003c\/p\u003e\n\n\u003cp\u003ePoliafito puts his own unique spin on the baking traditions of both countries with recipes of his own invention that are a mashup of Italian flavours and American innovation. Think Aperol Spritz Cake, Italian Krispie Treats, Malted Tiramisu, Panettone Bread Pudding, and Mocha Orange Whoopie Pies.\u003c\/p\u003e\n\n\u003cp\u003eIn addition to the many cakes, pies, tarts, and cookies, Poliafito also shares a host of savoury recipes—Sourdough Focaccias, Perfect Grissini, Cacio e Pepe Arancini—and for good measure, Italian-inflected cocktails (Amaro Root Beer Float!).\u003c\/p\u003e\n\n\u003cp\u003eA vibrant comingling of two great culinary cultures filtered through the mind of an American with the heart of an Italian, \u003cem\u003eDolci!\u003c\/em\u003e hits the sweet spot between Italian and American baking.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Penguin Random House NZ","offers":[{"title":"Default Title","offer_id":46341398921452,"sku":"9780593537183","price":68.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/8361623482399.jpg?v=1743853921"},{"product_id":"baked-elements-by-matt-lewis-9781584799856","title":"Baked Elements","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003eIn their third cookbook, \u003cem\u003eBaked Elements: Our 10 Favorite Ingredients\u003c\/em\u003e, acclaimed authors Matt Lewis and Renato Poliafito present 75 inventive new recipes revolving solely around their 10 most-loved ingredients—from peanut butter and caramel to malt and booze. Lewis and Poliafito celebrate these favourite elements—chocolate, for instance, or bananas—baking each one into a variety of delicious cookies, bars, cakes, milkshakes, and more. These sweets are perfect for everyday cravings, special occasions, late-night celebrations, and weekend get-togethers.\u003c\/p\u003e\n\n\u003cp\u003eComplete 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.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003ePraise for \u003cem\u003eBaked Elements\u003c\/em\u003e:\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003e\"From the writers of my favourite baking books of all time, a must-own for any baking enthusiast.\"\u003c\/em\u003e - Zoe Deschanel\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003e\"Lewis and Poliafito approach their recipes with enthusiasm and dedication.\"\u003c\/em\u003e - Boston Globe\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003e\"It's official. I'm 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 savoury 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.\"\u003c\/em\u003e - Austin Chronicle\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003e\"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 grandmother's famous recipe for cinnamon rolls (because it didn't include pumpkin) than the Baked guys. This book is full of the stuff of American bakery-case dreams.\"\u003c\/em\u003e - Deb Perelman, creator of Smitten Kitchen\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003e\"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 favourites easy and choosing new treats a breeze.\"\u003c\/em\u003e - Serious Eats\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Thames and Hudson (Australia) Pty Ltd","offers":[{"title":"Default Title","offer_id":46997925265644,"sku":"9781584799856","price":49.99,"currency_code":"NZD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/6704483482752.jpg?v=1763198416"}],"url":"https:\/\/bookhero.live\/collections\/renato-poliafito.oembed","provider":"Book Hero","version":"1.0","type":"link"}