Called one of the Best Baking Books of 2017 by The New York Times

Lots of recipes tell you how to do something, but I like to know why I'm doing it!

My book, The Fearless Baker, is full of simple secrets for baking like a pro. I think if you understand the whys behind a recipe, you can be fearless in the kitchen: you can bake anything you want, tweak ideas to suit your whims, and even create your own recipes the way I do! Inside, you'll find:

Detailed descriptions of techniques, including baking methods + killer decor tips from basic to advanced.
150+ recipes ranked from easy to hard that include easy to understand details of exactly how they work.
TONS of photographs and informational line drawings to get you inspired in the kitchen!

Order now from any of these retailers:

Amazon, Indigo, Barnes & Noble & Indiebound

I love supporting independent bookstores, and always encourage you to buy local. Some of my favorite independent bookstores below:

The Raven Bookstore, Book Larder, Kitchen Arts and Letters, & Books are Magic

Praise

“ With her as my guide, the whole process wasn’t that much more complicated than making pie dough — exactly her point.”

— Melissa Clark, The New York Times

“ 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 6-layer Dame’s Rocket Cake & diagonal lattice crust are in our future!”

— Amanda Hesser + Merrill Stubbs, co-founders of Food52

“ When I learned that Erin McDowell was writing her first baking book, my immediate response was YES! [Her] writing style is so friendly, fun, and unpretentious it makes baking more approachable than ever. It is inspiring to see the fine and exciting work of this prize representative of the new generation of bakers.”

— Rose Levy Beranbaum

“ Erin’s fierce understanding of the science of baking makes her one of the most trustworthy bakers that I know. She is a wealth of knowledge who can explain in detail every different method of baking cake, why one method works better for a specific flavor than another, which components can be made ahead of time, and why shortening is sometimes the best way to go. 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 are beautiful and delicious. This book is an absolute must-have for bakers of all levels.”

— Molly Yeh, author + blogger, My Name is Yeh