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Fearless Baker - Erin McDowell
One of Food52âs most popular columnists and a New York Times bestselling author, top food stylist Erin Jeanne McDowell shares her baking secrets and the science behind them
âErinâs fierce understanding of the science of baking makes her one of the most trustworthy bakers that I know. But whatâs even more special is that she does it all with the exact kind of friendliness and warmth that you want when youâre 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.â âMolly Yeh, author and blogger, My Name Is Yeh"
When people see Erin McDowell frost a perfect layer cake, weave a lattice pie crust, or pull a rich loaf of brioche from the oven, they often act as though sheâs performed culinary magic. âIâm not a baker,â they tell her. But in fact, expert baking is not at all unattainable, nor is it as inflexible as most people assume. The key to freedom is to understand the principles behind how ingredients interact and how classic methods work. Once these concepts are mastered, favorite recipes can be altered and personalized almost endlessly.
With the assurance born out of years of experience, McDowell shares insider tips and techniques that make desserts taste as good as they look. With recipes from flourless cocoa cookies and strawberry-filled popovers (easy), through apple cider pie and black-bottom crĂšme brĂ»lĂ©e (medium), to a statuesque layer cake crowned with caramelized popcorn (difficult), and âWhy It Works,â âPro Tip,â and make-ahead sidebars with each recipe, this exciting, carefully curated collection will appeal to beginning and experienced bakers alike.
âErinâs fierce understanding of the science of baking makes her one of the most trustworthy bakers that I know. But whatâs even more special is that she does it all with the exact kind of friendliness and warmth that you want when youâre 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.â âMolly Yeh, author and blogger, My Name Is Yeh"
When people see Erin McDowell frost a perfect layer cake, weave a lattice pie crust, or pull a rich loaf of brioche from the oven, they often act as though sheâs performed culinary magic. âIâm not a baker,â they tell her. But in fact, expert baking is not at all unattainable, nor is it as inflexible as most people assume. The key to freedom is to understand the principles behind how ingredients interact and how classic methods work. Once these concepts are mastered, favorite recipes can be altered and personalized almost endlessly.
With the assurance born out of years of experience, McDowell shares insider tips and techniques that make desserts taste as good as they look. With recipes from flourless cocoa cookies and strawberry-filled popovers (easy), through apple cider pie and black-bottom crĂšme brĂ»lĂ©e (medium), to a statuesque layer cake crowned with caramelized popcorn (difficult), and âWhy It Works,â âPro Tip,â and make-ahead sidebars with each recipe, this exciting, carefully curated collection will appeal to beginning and experienced bakers alike.
$9.25
Original: $30.84
-70%Fearless Baker - Erin McDowellâ
$30.84
$9.25
Description
One of Food52âs most popular columnists and a New York Times bestselling author, top food stylist Erin Jeanne McDowell shares her baking secrets and the science behind them
âErinâs fierce understanding of the science of baking makes her one of the most trustworthy bakers that I know. But whatâs even more special is that she does it all with the exact kind of friendliness and warmth that you want when youâre 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.â âMolly Yeh, author and blogger, My Name Is Yeh"
When people see Erin McDowell frost a perfect layer cake, weave a lattice pie crust, or pull a rich loaf of brioche from the oven, they often act as though sheâs performed culinary magic. âIâm not a baker,â they tell her. But in fact, expert baking is not at all unattainable, nor is it as inflexible as most people assume. The key to freedom is to understand the principles behind how ingredients interact and how classic methods work. Once these concepts are mastered, favorite recipes can be altered and personalized almost endlessly.
With the assurance born out of years of experience, McDowell shares insider tips and techniques that make desserts taste as good as they look. With recipes from flourless cocoa cookies and strawberry-filled popovers (easy), through apple cider pie and black-bottom crĂšme brĂ»lĂ©e (medium), to a statuesque layer cake crowned with caramelized popcorn (difficult), and âWhy It Works,â âPro Tip,â and make-ahead sidebars with each recipe, this exciting, carefully curated collection will appeal to beginning and experienced bakers alike.
âErinâs fierce understanding of the science of baking makes her one of the most trustworthy bakers that I know. But whatâs even more special is that she does it all with the exact kind of friendliness and warmth that you want when youâre 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.â âMolly Yeh, author and blogger, My Name Is Yeh"
When people see Erin McDowell frost a perfect layer cake, weave a lattice pie crust, or pull a rich loaf of brioche from the oven, they often act as though sheâs performed culinary magic. âIâm not a baker,â they tell her. But in fact, expert baking is not at all unattainable, nor is it as inflexible as most people assume. The key to freedom is to understand the principles behind how ingredients interact and how classic methods work. Once these concepts are mastered, favorite recipes can be altered and personalized almost endlessly.
With the assurance born out of years of experience, McDowell shares insider tips and techniques that make desserts taste as good as they look. With recipes from flourless cocoa cookies and strawberry-filled popovers (easy), through apple cider pie and black-bottom crĂšme brĂ»lĂ©e (medium), to a statuesque layer cake crowned with caramelized popcorn (difficult), and âWhy It Works,â âPro Tip,â and make-ahead sidebars with each recipe, this exciting, carefully curated collection will appeal to beginning and experienced bakers alike.
