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The Fearless Baker: Simple Secrets for Baking Like a Pro
One of Food52’s 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
“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"
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 she’s performed culinary magic. “I’m not a baker,” 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 crème brûlée (medium), to a statuesque layer cake crowned with caramelized popcorn (difficult), and “Why It Works,” “Pro Tip,” and make-ahead sidebars with each recipe, this exciting, carefully curated collection will appeal to beginning and experienced bakers alike.
“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"
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 she’s performed culinary magic. “I’m not a baker,” 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 crème brûlée (medium), to a statuesque layer cake crowned with caramelized popcorn (difficult), and “Why It Works,” “Pro Tip,” and make-ahead sidebars with each recipe, this exciting, carefully curated collection will appeal to beginning and experienced bakers alike.
374 pages, Kindle Edition
Published October 24, 2017
351 people are currently reading
524 people want to read
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Displaying 1 - 30 of 35 reviews
July 6, 2018
Outstanding baking book with clear instructions and wonderful recipes.
I particularly liked having a difficulty rating, pro tips, and a "why this works" section. The introduction in each chapter also provides useful information geared to helping you to up your game. This was perfect for me because in some areas (cookies) I'm a pretty decent baker, but in other areas (pies), not so much. Given how the book is organized I could jump right to the recipe and bake, or I could read and learn how to improve.
Recommended for those that like love to bake.
I particularly liked having a difficulty rating, pro tips, and a "why this works" section. The introduction in each chapter also provides useful information geared to helping you to up your game. This was perfect for me because in some areas (cookies) I'm a pretty decent baker, but in other areas (pies), not so much. Given how the book is organized I could jump right to the recipe and bake, or I could read and learn how to improve.
Recommended for those that
January 6, 2018
This book has lots of recipes with unique flavors.
May 10, 2021
One of the best dessert recipe books!! Beautiful photos!! Theses dessert make me drool just thinking about them!!
December 16, 2022
Amazing book for any baker!! Not just a book of recipes, but has SO many wonderful tips to help you be a better baker. HIGHLY recommend!
April 10, 2020
the mostest fun.
super approachable,
*delightful*
super approachable,
*delightful*
December 10, 2017
A beautifully photographed book, with luscious sounding recipes and the promise of imparting the secrets to "Baking Like a Pro". What could go wrong? Well, the biggest problem is the recipes don't work. I've tried two of the book's recipes so far, and each one has been an unqualified flop. The first one was Peachy Coconut Macaroons. I've never made Macaroons before so I took the recipe on faith. The photo showed a nicely rounded macaroon with beautifully browned coconut around the exterior. They were gorgeous. But despite the recipe assuring me that "the cookies won't spread" I found that they did indeed spread and stuck to the cookie sheet to boot. I still had half the batter left, so for the next portion I scooped the macaroon batter into mini muffin pans to keep them from spreading. I also greased the pans extremely well, but although they came out of the oven looking very promising, I could not get them out of the mini muffin tins without butchering them, and the coconut was not as beautifully toasted as the photo indicated. Disappointing indeed.
For the second recipe, Lemon-Rosemary Madeleines, I could see that there was way too much sugar in the recipe, and the proportions were very different from my tried and true madeleine recipe. I was also a little worried about the photo in the book. They did not show the nicely browned and crunchy edges that make a madeleine so scrumptious. Nevertheless, I followed the recipe exactly, because how will you ever know if the recipe works otherwise? The only change I made was to put 1 tablespoon of batter into the mold rather than the 2 tablespoons specified, because I know from experience that 2 tablespoons will overflow the mold and create a mess. It should bake for 9 to 10 minutes, but was definitely underdone in 9 minutes, and not as crisp as it should be at 10. As with the first recipe, I was also disappointed with the madeleines. The flavor was nondescript, and the madeleines stuck to the pan. I surmise that too many flavors (vanilla, almond, lemon and rosemary zest) just cancelled each other out, as is the case with an "everything" bagel that supposedly tastes like everything but ends up tasting like nothing. The problem of the madeleines sticking I must attribute to the quantity of sugar. My regular recipe only takes half the amount, and the 1 cup called for in this recipe turns the batter into glue. But the biggest disappointment was that my madeleines did not rise and have the characteristic "hump" that my regular recipe provides, nor did it have the texture of the deliciously crunchy browned edges to contrast with the creamy cake within.
I also note that there is a previously published book with a near-identical name: The Fearless Baker: Scrumptious Cakes, Pies, Cobblers, Cookies, and Quick Breads that You Can Make to Impress Your Friends and Yourself by Emily Luchetti and Lisa Weiss, and my comments above do not pertain to that book.
For the second recipe, Lemon-Rosemary Madeleines, I could see that there was way too much sugar in the recipe, and the proportions were very different from my tried and true madeleine recipe. I was also a little worried about the photo in the book. They did not show the nicely browned and crunchy edges that make a madeleine so scrumptious. Nevertheless, I followed the recipe exactly, because how will you ever know if the recipe works otherwise? The only change I made was to put 1 tablespoon of batter into the mold rather than the 2 tablespoons specified, because I know from experience that 2 tablespoons will overflow the mold and create a mess. It should bake for 9 to 10 minutes, but was definitely underdone in 9 minutes, and not as crisp as it should be at 10. As with the first recipe, I was also disappointed with the madeleines. The flavor was nondescript, and the madeleines stuck to the pan. I surmise that too many flavors (vanilla, almond, lemon and rosemary zest) just cancelled each other out, as is the case with an "everything" bagel that supposedly tastes like everything but ends up tasting like nothing. The problem of the madeleines sticking I must attribute to the quantity of sugar. My regular recipe only takes half the amount, and the 1 cup called for in this recipe turns the batter into glue. But the biggest disappointment was that my madeleines did not rise and have the characteristic "hump" that my regular recipe provides, nor did it have the texture of the deliciously crunchy browned edges to contrast with the creamy cake within.
I also note that there is a previously published book with a near-identical name: The Fearless Baker: Scrumptious Cakes, Pies, Cobblers, Cookies, and Quick Breads that You Can Make to Impress Your Friends and Yourself by Emily Luchetti and Lisa Weiss, and my comments above do not pertain to that book.
May 14, 2018
A fantastic book for bakers! The "why it works" and "pro tip" blurbs attached to each recipe, along with the easy-to-read technical explanations help a home-baker like me better understand how to improve my baking.
March 3, 2018
Erin McDowell loves baking but realises that many people perceive baking as a perilous terrain of flattened soufflés, cardboard muffins or tough pie crusts. That's where her delightful work "The Fearless Baker" steps in with equal parts inspiration and kitchen science to break down the steps of some our most delicious but sometimes challenging desserts. Loaded with lovely photos and drawings, Erin's descriptions of her favourite desserts sound much more like a good friend cheering you on than a professional chef revealing successful recipes. The directions in this book are rather clear and there are several insets (always look these over before making one of these delights; Erin is the BOSS of handy tips) with helpful lessons about what gives each item that prized mouthfeel, volume or texture. If you are just wandering into the land of flour and eggs, this book is a great reference. If you have been baking for several years and are looking for more info on the science of baking, this book will not let you down. Erin McDowell also shares details about what makes a dessert special to her -- but never once discourages experimentation on the part of her readers. A lovely book for teasing out the pastry chef in all of us.
June 11, 2020
This was a fun and interesting baking book.
Not only did have some great images of the final baked goods but I like the "Why It Works" sections within certain recipes that really helped explain why certain ingredients or swaps of products work with the recipe to keep it consistent with either the flavoring or baking itself.
The difficulty rating was great too as I saw a few recipes and once reading did agree with the rating the McDowell gave them so I might stick with the easier bakes for now and work my way into the harder ones.
The chapters have really great intros towards the theme of that chapter so you can get real and useful knowledge in regards to ingredients, cookware, timing and weights which makes baking some of the medium and hard recipes a bit more approachable so rather than me thinking "Nope not gonna happen" I came away thinking "OOH ok that makes sense. May be later" which is a new train of thought.
Since I borrowed this from Prime Reading, I might look into buying the actual book at a later time to be able to try some of the harder ones that I didn't write down
Not only did have some great images of the final baked goods but I like the "Why It Works" sections within certain recipes that really helped explain why certain ingredients or swaps of products work with the recipe to keep it consistent with either the flavoring or baking itself.
The difficulty rating was great too as I saw a few recipes and once reading did agree with the rating the McDowell gave them so I might stick with the easier bakes for now and work my way into the harder ones.
The chapters have really great intros towards the theme of that chapter so you can get real and useful knowledge in regards to ingredients, cookware, timing and weights which makes baking some of the medium and hard recipes a bit more approachable so rather than me thinking "Nope not gonna happen" I came away thinking "OOH ok that makes sense. May be later" which is a new train of thought.
Since I borrowed this from Prime Reading, I might look into buying the actual book at a later time to be able to try some of the harder ones that I didn't write down
November 14, 2024
3.25 stars. The book is subtitled "Simple Secrets for Baking like a Pro," but I guess the secrets are pretty simple, because the only new thing I learned was that putting a couple of marshmallows in your jar of brown sugar is supposed to keep it from getting hard.
I do like her subsequent work. This one, published pre-Covid, feels a tad old-fashioned. Nevertheless, there are plenty of sweet treats and desserts here I would happily try.
Remember when home torches for crème brûlée were trendy? I'd happily try her black bottom version of crème brûlée. And remember when for some reason every cookbook has a "classic birthday cake" recipe of yellow cake with chocolate icing? Who got together and decided that would be the received wisdom? (Maybe it's a Matrix thing). Anyway, at least Erin's version has dark chocolate Italian buttercream. So if you're like me and haven't tried making every type of frosting or icing in the world yet, an upgrade like that might get your attention.
I do like her subsequent work. This one, published pre-Covid, feels a tad old-fashioned. Nevertheless, there are plenty of sweet treats and desserts here I would happily try.
Remember when home torches for crème brûlée were trendy? I'd happily try her black bottom version of crème brûlée. And remember when for some reason every cookbook has a "classic birthday cake" recipe of yellow cake with chocolate icing? Who got together and decided that would be the received wisdom? (Maybe it's a Matrix thing). Anyway, at least Erin's version has dark chocolate Italian buttercream. So if you're like me and haven't tried making every type of frosting or icing in the world yet, an upgrade like that might get your attention.
December 4, 2017
The Fearless Baker is a beautiful, well written baking book loaded with hints and tips for all levels of bakers. The author includes wonderful things in this book: she gives the reader/baker a 'difficulty' level, she tells you how to make it ahead and store it, she gives interesting variations, explains why the recipe works and The Fearless Baker has "pro-tips" just about on every page as well as with the recipes. The pictures are honest, gorgeous and mouth-watering.
December 27, 2017
This is the definitive baking book for those who want to know more than just how to bake their favorite pastry, but why the combination of ingredients or the particular method creates a specific result. I read it cover to cover after borrowing it from my library, bought a copy for my daughter, but kept it hidden for several days. Almost every day it was hidden, I wished it was available to consult.
January 24, 2023
Well i am writing this review based on the Devil's food cake recipe from this book. i followed the recipe exactly ( I used a kitchen scale to weight ingredients ) , the cake turned up good, but the buttercream ruined the whole cake, it was unbelievably sweet, i couldn't taste anything except the sugar, the taste remained in my mouth 2 hours later. i don't think i will try another recipe from the book.
February 15, 2021
When you've been baking for over 40 years and you learn new things when reading a cookbook, you know you've got a keeper. Wonderfully clear, detailed recipes that are practical enough to be useful and regularly used, yet still fresh and clever. Absolutely love the Why It Works notes and Pro Tips at the end of each recipe.
February 1, 2021
Thorough, but still easy to read. Fun and full of info. Highly recommend for beginner and intermediate bakers. I'm intermediate and it was a good review, plus I learned a few new things. The only downside was that there were only a couple of recipes I wanted to actually make.
March 20, 2022
i am a sucker for cake/pie cookbooks. In this very competitive genre this is a stand out book as the author not only has classic and also unique recipes but excellent intros into how to master some of the intricate details of making cakes and pies. She really does teach you how to bake like a pro.
December 9, 2023
Erin is one of my favorite online foodie follows- her energy is infectious and she explains her process and the food science behind it in an accessible way. This book is a must have for anyone who loves to bake!
May 10, 2024
I like this book enough that I actually returned my library version (for the fourth time) and bought a kindle version.
I've committed myself to making everything in this book, in the order it appears. I'm up to the shortbread, so far. I make something every couple of weeks or so. It's fun!
I've committed myself to making everything in this book, in the order it appears. I'm up to the shortbread, so far. I make something every couple of weeks or so. It's fun!
December 7, 2017
Wonderful resource. I learned a great many hints & tips to incorporate when baking cookies, pies and cakes. Can’t wait to try some of the recipes included in this book.
December 29, 2017
From the library. Lots of good tips.
January 14, 2018
Great recipes with excellent quick and easy tips to take your baking to the next level.
February 13, 2018
This is a great book for beginning bakers. The recipes seem super solid and would form a great repertoire. What I loved best was the amazing food styling and photography!! Very tasty book.
February 19, 2018
Fabulous. Must make the black bottom crepe brûlée,
March 30, 2018
Each new page makes your mouth water all the more. Now if only I had a dishwasher
March 31, 2018
Brown Sugar Shortbread: 5 ingredients, super easy, simply delicious!
April 16, 2018
Delicious!
August 19, 2019
McDowell is super charming and knowledgeable.
One day, it'll be cool enough to bake all these things. One day.
One day, it'll be cool enough to bake all these things. One day.
November 10, 2019
Great depth and breadth of baking. Very helpful and great recipes.
May 6, 2020
Nothing I made from this book tasted good. I followed the recipes exactly. I would not waste your money on this book or for ingredients for recipes in the book. NOT for home cookers.
May 9, 2020
It’s a book full of wonderful recipes with approachable and easy to follow recipes. They are highly detailed and I found the tips very useful.
Displaying 1 - 30 of 35 reviews