Free PDF The Fearless Baker: Simple Secrets for Baking Like a Pro, by Erin Jeanne McDowell

Free PDF The Fearless Baker: Simple Secrets for Baking Like a Pro, by Erin Jeanne McDowell

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The Fearless Baker: Simple Secrets for Baking Like a Pro, by Erin Jeanne McDowell

Free PDF The Fearless Baker: Simple Secrets for Baking Like a Pro, by Erin Jeanne McDowell

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Review

“It is inspiring to see the fine and exciting work of this prize representative of a new generation of bakers.”—Rose Levy Beranbaum, author of The Baking Bible “For years we’ve been the beneficiaries of the sky-high cakes and dreamy pies Erin has whipped up for Food52, and we’re so delighted she’s sharing her baking gifts in The Fearless Baker. Her six-layer Dame’s Rocket Cake and diagonal lattice crust are in our future!”—Amanda Hesser and Merrill Stubbs, cofounders of Food52 “This book is not only a shortcut on the road to fearlessness, but also a plainly spoken guide to why ingredients do what they do, alongside a very welcome kitchen pep talk. All the tools to lend a good amount of confidence in the kitchen, plus Salted Caramel besides!”—Joy Wilson, author and blogger, Joy the Baker “Erin’s fierce understanding of the science of baking makes her one of the most trustworthy bakers that I know. But what’s even more special is that she does it all with the exact kind of friendliness and warmth that you want when you’re about to tackle laminated dough or French macarons for the first time. The recipes here are as encouraging and thorough as they beautiful and delicious. This book is an absolute must-have for bakers of all levels.”—Molly Yeh, author and blogger, My Name Is Yeh  "In her first cookbook, McDowell, a baking columnist for Food52, endeavors to make baking easier and more understandable for home cooks. She distills the professional tips she’s learned over the years and offers advice that both new and experienced bakers will find indispensable. Her recipes run the gamut from simple chocolate chip cookies to the more involved chocolate palmiers, made with home puff pastry, and chocolate cream pie with whipped peanut butter cream. Her sense of fun is felt throughout the book with recipes such as PB&J Whoopie Pies and caramel corn layer cake. She adds twists to recipes to make them her own, such as with salted caramel-swirled meringues; grapefruit meringue pie; and raspberry-ripple crunch bars, an innovation that she explains came to her in a dream. Comprehensive tips on baking and decorating cakes and pies accompany tempting recipes, including for pound cupcakes made with honey-caramel glaze, mocha cake with a coffee and white chocolate ganache, and a simple cider caramel apple pie. Her clearly written recipes and tips, explained in a friendly, encouraging voice, will inspire confidence in experienced and novice bakers alike.—Publishers Weekly

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About the Author

ERIN McDOWELL is a baking columnist for Food52, the recipe editor for PureWow, a food stylist for Sift magazine, and has styled more than sixty cookbooks and dozens of magazine and newspaper articles.  

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Product details

Hardcover: 384 pages

Publisher: Rux Martin/Houghton Mifflin Harcourt (October 24, 2017)

Language: English

ISBN-10: 0544791436

ISBN-13: 978-0544791435

Product Dimensions:

8.5 x 8.5 inches

Shipping Weight: 2.8 pounds (View shipping rates and policies)

Average Customer Review:

4.8 out of 5 stars

59 customer reviews

Amazon Best Sellers Rank:

#29,714 in Books (See Top 100 in Books)

Sometimes a cookbook comes along and completely surprises you. I confess, I had low expectations for this cookbook. Not because I don't love Food52 or Erin's writing, but because it's difficult to do this kind of "instructive baking for the home cook" well. I've purchased a lot of duds that skewed towards too simple/dumbed down and/or too boring (the world needs only so many recipes for the basic sugar cookie, brownie, yellow cake, etc).Erin's cookbook is everything an informative cookbook needs to be for the home baker. Inside this squat but many-paged tome, Erin has included recipes for a few basics, along with explanations for why they work (like the high ratio cake - aka why commercial bakeries use shortening in their cakes and why you might want to too). Beyond explanations of recipes themselves, this book is stuffed with tips for keeping your brown sugar soft, fixing a broken buttercream, etc as well as lengthy explanations and detailed photos for different pie crust styles, lattice weaves, weighing out crumb crusts for your pan size, etc.The vast majority of Erin's recipes are either a spin on well loved classics or something you're unlikely to find in most/any other baking cookbook. I'm not sure I'll ever try her lemon-licorice meringue pie, but only because I'm not sure I like licorice that much. Her peppermint fluff cupcakes and butterscotch blondies however are going to become a part of my baking rotation.What I like:Clear recipe writingInteresting recipesBeautiful pictures of everythingGreat advice and explanations about why things are done a certain wayWhat I don't like:I wish the book were a little taller, so more of the recipe fit on a single pageWhat I've made:Butterscotch blondiesApricot cream cakePeppermint devil's food high hat cupcakesVerdict:If I had to pick only three dessert cookbooks, this one would make the cut

I love the way this is written and the good tips and ideas. However, this book needed further editing, as there are some mix-ups. At the end of page 15 a new sentence begins -- but it does not continue on page 16 - instead a whole section is on that page. Instead, the sentence (and the rest of the section it goes with) picks up again 2 pages over. The sections of the chapter are simply mixed up. Additionally in the Resources section, the website recommended for buying cookie scoops no longer exists. These are silly mistakes that should have been caught before publication -- especially from as well-known a publishing house as Houghton Mifflin.

I admit I hesitated buying this baking book because I am a baking cookbook junkie with a zillion titles who has been baking since the dinosaurs roamed the planet. Would this book teach me anything new?The answer is: “Hallelujah! Baking Bejeesus! Yes, yes, yes!” I learned new tips just in the introduction...yeah, how is it even possible??!The tone of the author is friendly and she is a thorough and well-informed teacher who explains why baking techniques work, gives the difficulty level for each recipe, throws in pro tips for those who want to take a recipe to the next level and at times suggests variations.All well and good. What about the recipes?Erin’s got that covered too. She provides creative twists on classics, giving you the comfort of familiar treats but adding that extra something special that makes your baked goods stand out and steal the show. For example, I just randomly opened my copy and there is a recipe “ Five-Spice Pumpkin Pie” followed by “Grapefruit Meringue Pie”. And even if you don’t want to stretch your culinary horizons in that new direction, I promise you will learn so much from her about baking that you will end up making better pie even when using your own favorite recipe.Not every recipe has a photo but the ones included are great. The layout of the cookbook is very user-friendly and visually appealing. I love how the quantity, the difficulty level and tips on making a baked good ahead and storing are given in red at the top right of the page for the start of every recipe.If you want to read about other bakers’ experiences using this cookbook, Food52 Baking Cookbook Club on Facebook baked their way through “Fearless Baking” in March 2018. Let’s just say these bakers had amazing photos and high praise for this special cookbook.Categories of recipes include: Cookies & Bars; Cakes; Pies & Tarts; Pastries; Custards & Creams; along with Resources. There is plenty to love. I thought “Sweet” by Ottolenghi would be my top favorite 2018 baking book but “The Fearless Baker” wins hands down❣️

The Fearless Baker is the baking book I have been waiting for. Recipes are inventive and fun; instructions are clear; pictures are beautiful. I really appreciate the author's approach to providing the reason/logic behind how/why the recipes work. Rather than just rote instruction following, I came away with more baking knowledge and now feel more empowered as a novice baker. Most importantly, all the recipes I have made so far have been delicious. I am very impressed by this cookbook, and recommend it for any burgeoning bakers trying to step their game up.

I bought this book after flipping though it in a library and I got it for one reason: grapefruit meringue pie. I am of the firm belief that grapefruit is underrepresented in the world of desserts. The pie was gorgeous, and I’ve since made the doughnuts. I’m new to doughnuts, though not to baking, and her instructions were clear and easy. The recipes contain weights, which is a must for me. Very pleased and excited to try new recipes.

A versatile baking book for both the novice and the expert, it has everything from classic recipes to new ideas that would inspire even the most seasoned baker. What I especially like is the author’s thorough explanation about why certain ingredients behave in specific ways. There is a lot of information in this cookbook. Plus beautiful pictures and clear, eloquent writing make it a gorgeous book to own!

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