Description
Book SynopsisTop food stylist and Food52’s popular baking columnist shares her baking secrets.
Trade 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
