I’ve had the pleasure of working on cookbooks for almost 10 years. In that time, I’ve worn a lot of hats: I’ve been a food stylist, recipe developer, recipe tester, copyeditor, and ghost writer, even. My journey has taken me through over 60 books for other authors—and working on books is still my favorite part of my job. There’s seriously no better feeling than when that book (finally, many months later) arrives in your mailbox. But for all the magic mailbox moments I’ve had in my career, not much could have prepared me for receiving the first copy of my own book, The Fearless Baker, which comes out this fall.
If you’ve read some of my articles here on Food52, you’ll have an idea of what’s in store inside this book. My passion for baking comes from understanding the science behind why things work, and I think understanding those whys is the key to unlocking your best baking at home. Baking has a reputation for being very “by the book,” but I want to show bakers that there’s tons of flexibility to be found in baking, once you understand what’s happening behind a recipe. Then, it becomes okay to tweak recipes, or even create your own, the way I do. Suddenly, it’s okay to swap out the type of fat used in a cake recipe your mom has always used, or substitute honey for sugar in that custard recipe you’ve been dying to try. Each and every recipe in the book not only provides thorough instructions, but also explains what makes that recipe work. There’s a huge variety of recipes, from easy to hard—and they’re all designed to make you charge into the kitchen totally fearlessly. Plus, I share my tips and tricks for making desserts look as good as they taste.
I’m incredibly excited to share a first look into that book here today, in the form of my book trailer:
Some of my favorite recipes from the book include:
I can’t wait to share the rest of the book (and its 150+ recipes) with everyone this Fall. In the meantime, I hope this trailer gets you hungry to bake—especially some things that have maybe scared you in the past! (Psst: We at Food52 have rounded up a few of Erin's masterpieces, below, to get you started.)
What's something you've always wanted to make but worried you can't pull off? Let us know in the comments.