Recensione
“They say a picture is worth a thousand words, however, food stylist Erin Jeanne McDowell’s photos render me quite speechless.” —Spoonful Magazine "Erin does it all. She can take a project from concept to completion with a unique energy and perspective. And the best part? She has fun doing all of it - and we had fun working with her." —Nathalie Fischer, Director of Publishing, The Culinary Institute of America "Not only is everything she makes beautiful and camera ready, she is a delight to work with. Days with Erin in the kitchen are some of the smoothest we have around here (and the most fun)." —Kristen Miglore, Executive Editor, Food52 "I always know I can count on Erin to prepare beautiful food; keep us ahead of schedule; and never let the client (or me) see her sweat. She is outrageously talented in the kitchen, unbelievably organized, full of creative ideas, and she makes it all look easy. In a short amount of time, she has become my go-to food stylist." —Jennifer May, Photographer, Jennifer May Photography "Erin makes everything seem so easy...and EVERYTHING look so beautiful. She is an absolute joy to work with and has made PureWow Recipes a more robust and engaging publication. Every idea I have, Erin makes better." —Mary-Kate McGrath, Editor in Chief, PureWow "Erin has it all—speed, talent, humor, and organizational brilliance. I loved working with her, and the end result was a collection of images that far exceeded my expectations. Most of all, Erin makes beautiful food that inspires while staying true to the tone and goal of the recipe. I can't wait to work with her again on future projects." —Alana Chernila, Author, The Homemade Pantry and The Homemade Kitchen "Erin has a remarkable background and set of skills. She possesses excellent pastry abilities, can cook and style food for photography, edit recipes, and write about everything food related. A big smile and easygoing manners make her a fun, capable, and reliable professional." —Francesco Tonelli, Photographer, Francesco Tonelli Photography Inc. "Everything she does, she does with dedication and flair." —Irena Chalmers, author of FoodJobs
“It is inspiring to see the fine and exciting work of this prize representative of a new generation of bakers.” —Rose Levy Beranbaum, author of The Baking Bible “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 six-layer Dame’s Rocket Cake and diagonal lattice crust are in our future!” —Amanda Hesser and Merrill Stubbs, cofounders of Food52 “This book is not only a shortcut on the road to fearlessness, but also a plainly spoken guide to why ingredients do what they do, alongside a very welcome kitchen pep talk. All the tools to lend a good amount of confidence in the kitchen, plus Salted Caramel besides!” —Joy Wilson, author and blogger, Joy the Baker “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
“It is inspiring to see the fine and exciting work of this prize representative of a new generation of bakers.” —Rose Levy Beranbaum, author of The Baking Bible “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 six-layer Dame’s Rocket Cake and diagonal lattice crust are in our future!” —Amanda Hesser and Merrill Stubbs, cofounders of Food52 “This book is not only a shortcut on the road to fearlessness, but also a plainly spoken guide to why ingredients do what they do, alongside a very welcome kitchen pep talk. All the tools to lend a good amount of confidence in the kitchen, plus Salted Caramel besides!” —Joy Wilson, author and blogger, Joy the Baker “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 "In her first cookbook, McDowell, a baking columnist for Food52, endeavors to make baking easier and more understandable for home cooks. She distills the professional tips she’s learned over the years and offers advice that both new and experienced bakers will find indispensable. Her recipes run the gamut from simple chocolate chip cookies to the more involved chocolate palmiers, made with home puff pastry, and chocolate cream pie with whipped peanut butter cream. Her sense of fun is felt throughout the book with recipes such as PB&J Whoopie Pies and caramel corn layer cake. She adds twists to recipes to make them her own, such as with salted caramel-swirled meringues; grapefruit meringue pie; and raspberry-ripple crunch bars, an innovation that she explains came to her in a dream. Comprehensive tips on baking and decorating cakes and pies accompany tempting recipes, including for pound cupcakes made with honey-caramel glaze, mocha cake with a coffee and white chocolate ganache, and a simple cider caramel apple pie. Her clearly written recipes and tips, explained in a friendly, encouraging voice, will inspire confidence in experienced and novice makers alike. —Publishers Weekly
“It is inspiring to see the fine and exciting work of this prize representative of a new generation of bakers.” —Rose Levy Beranbaum, author of The Baking Bible “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 six-layer Dame’s Rocket Cake and diagonal lattice crust are in our future!” —Amanda Hesser and Merrill Stubbs, cofounders of Food52 “This book is not only a shortcut on the road to fearlessness, but also a plainly spoken guide to why ingredients do what they do, alongside a very welcome kitchen pep talk. All the tools to lend a good amount of confidence in the kitchen, plus Salted Caramel besides!” —Joy Wilson, author and blogger, Joy the Baker “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 "In her first cookbook, McDowell, a baking columnist for Food52, endeavors to make baking easier and more understandable for home cooks. She distills the professional tips she’s learned over the years and offers advice that both new and experienced bakers will find indispensable. Her recipes run the gamut from simple chocolate chip cookies to the more involved chocolate palmiers, made with home puff pastry, and chocolate cream pie with whipped peanut butter cream. Her sense of fun is felt throughout the book with recipes such as PB&J Whoopie Pies and caramel corn layer cake. She adds twists to recipes to make them her own, such as with salted caramel-swirled meringues; grapefruit meringue pie; and raspberry-ripple crunch bars, an innovation that she explains came to her in a dream. Comprehensive tips on baking and decorating cakes and pies accompany tempting recipes, including for pound cupcakes made with honey-caramel glaze, mocha cake with a coffee and white chocolate ganache, and a simple cider caramel apple pie. Her clearly written recipes and tips, explained in a friendly, encouraging voice, will inspire confidence in experienced and novice bakers alike. —Publishers Weekly
L'autore
ERIN McDOWELL is a baking columnist for Food52, the recipe editor for PureWow, a food stylist for Sift magazine, and has styled more than sixty cookbooks and dozens of magazine and newspaper articles.
 
