Amazon.com.au:Customer reviews: The Fearless Baker: Simple Secrets for Baking Like a Pro

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There are 0 reviews and 0 ratings from Australia

Carol

Love!

Reviewed in the United Kingdom on 20 December 2018

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Just perfect...

Sonnja Cab

EL MEJOR LIBRO DE REPOSTERÍA

Reviewed in Mexico on 16 April 2019

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Conocí este libro a través del blog de una chef pastelera australiana, lo busqué en amazon y estaba disponible y en entrega inmediata. Puedo decir que sin dudas este libro vale la pena para todos los interesados (principiantes/intermedios) en la pastelería. Su autora, Erin Mc Dowell explica cada uno de los procesos resolviendo las dudas del ¿porqué? y ¿cómo?. Principiantes: no teman, con este libro cualquiera puede hornear

One person found this helpful

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greer garson

Zu wenig Fotos

Reviewed in Germany on 17 February 2018

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Das Buch hat mich enttäuscht; habe es wg. des Hilfeteils gekauft, aber der kommt viel zu kurz. Auch sind zu wenig Fotos enthalten. Ich besitze hunderte Backbücher und freue mich über Neuerwerbungen stets sehr, aber es müßte schon auch etwas Neues drinstehen. Alles alte Hüte.

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Huien

The pie crust recipe really works! And so does the fudgey brownie

Reviewed in Singapore on 29 August 2020

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Love that she tells you how difficult the recipe is. I was a bit hesitant about the crust recipe, because I stay in the tropics (think hot and humid), but using a dough blender worked perfectly! And the pie crust recipe really works for those who love a more flaky crust.

Mador

Nice Cookbook

Reviewed in Canada on 27 September 2020

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Really good recipes!

Francesca Lucignano

Ben illustrato e spiegato.

Reviewed in Italy on 19 October 2019

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Da avere se si ha una collezione di libri di cucina.

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marlene simard

Great book

Reviewed in Canada on 9 January 2021

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Loved the puff pastry and danish

Carmen Ló

Amazing

Reviewed in Mexico on 15 June 2021

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An excellent book for all of us beginners. :)

Kat L

Jam-packed with interesting desserts and great advice

Reviewed in the United States on 27 October 2017

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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 writing
Interesting recipes
Beautiful pictures of everything
Great advice and explanations about why things are done a certain way

What I don't like:
I wish the book were a little taller, so more of the recipe fit on a single page

What I've made:
Butterscotch blondies
Apricot cream cake
Peppermint devil's food high hat cupcakes

Verdict:
If I had to pick only three dessert cookbooks, this one would make the cut

148 people found this helpful

Lmcf

I love the way this is written and the good tips ...

Reviewed in the United States on 11 December 2017

Verified Purchase

I love the way this is written and the good tips and ideas. However, this book needed further editing, as there are some mix-ups. At the end of page 15 a new sentence begins -- but it does not continue on page 16 - instead a whole section is on that page. Instead, the sentence (and the rest of the section it goes with) picks up again 2 pages over. The sections of the chapter are simply mixed up. Additionally in the Resources section, the website recommended for buying cookie scoops no longer exists. These are silly mistakes that should have been caught before publication -- especially from as well-known a publishing house as Houghton Mifflin.

70 people found this helpful

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