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.
