About this item
Top food stylist and Food52's popular baking columnist shares her baking secrets. 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 crme brle (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.
About the Author
ERIN MCDOWELL writes a biweekly baking column for Food52, where she is a Baking Consultant at Large. She is the recipe editor for PureWow and a food stylist for Sift. She has styled desserts for more than sixty cookbooks and dozens of magazine and newspaper articles, including for the New York Times, as well as for billboard and TV ads. She lives in North Bergen, New Jersey.
