The Fearless Baker: Simple Secrets for Baking Like a Pro Hardcover – Illustrated, October 24, 2017

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❣️

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

Bought for a gift and the recipient loved it. Large book and easy to read and sort through.

Filled with great information and great recipes

Great book. Wish photos were better quality.

UPDATE; Baked my first recipe.. Chocolate Devils food cake with coconut ...It had NO business coming out at all.. I moved to a new apartment, so the oven is wonky.. and unreliable.. temperate kept falling.... also.. i forget to add the milk... so.. put the pans in the oven.. took them out.. scraped batter back into bowl.. washed cake pans.. added milk.. and then.. tried again.. even after all that.... the cake came out great.. it was the hit of the potluck.. so.. kudos..one minor qualm.. the author never specifies natural or dutch process cocoa.. I assumed natural since the cake recipe had baking powder and baking soda.. but still seems like it should be called out which to use.._____________________While I have yet to bake anything from it yet.. Already many recipes are jumping out at me to try! I, like one other reviewer, was thinking this might be a return.. but many of the recipes made me smile already.. the carmel corn cake is one of them! Once I bake a few recipes I may alter my rating, but having many recipes call to be made, makes it a keeper!I believe just about every recipe has a picture as well! and every recipe also has a explanation.Just one question.. Where is the recipe that is on the books cover? I couldn't find it?!?

I have Erin’s other book Savory Bakes, love both. She is infectious and fun but her Joy of creating beautiful delicious bakes makes you want to get busy in the kitchen. Highly recommend her books.