Erin Jeanne McDowell – författare

From Erin Jeanne McDowell, award-winning food stylist, recipe developer, and New York Times bestselling author of The Book on Pie, a foundational handbook to bake with limitless creativity, flexibility, and confidence.Erin Jeanne McDowell, bestselling cookbook author, baker extraordinaire, and beloved teacher, shares in her newest book how to bake just like she does—with confidence and creativity. Learn just 11 basic recipes and unlock an infinite arsenal of baked goods. You can make Erin’s Vanilla Sugar Cookies for a simple, sweet treat. Or, you can finish it with icing or turn it into a sandwich cookie. Or, use it as the base for a Classic Fruit Tart. Or, maybe go all-out for a birthday with a stacked cookie cake. For another example, take Erin’s biscuits, the loftiest in the land. Make a classic version with buttermilk, or let Erin guide you through swapping in yogurt or even cream instead. Top any fruit cobbler. Make a sweet cinnamon cream cheese biscuit “danish,” or stuffed biscuit waffles. Or, use as the crust for a quiche or in a sheet pan shortcake!In Bake Anything, Erin shares, with her signature can-do encouragement and detailed guidance, how baking is as flexible as cooking. Each chapter focuses on a building block of baking, starting with a baking overview, essential tips for success, step-by-step photos, and QR codes to instructional how-to videos, all making for a fool-proof, comprehensive guide to mastering the basics, before diving into the adventurous, delicious recipes that make use of the building block:• Sugar Cookies (Iced Sugar Cookies, Tarts, and more)• Pudding (Parfaits, Pies, Poke Sheet Cakes...)• Biscuits (Cobblers, Shortcakes, Quiche...)• Pate a Choux (Eclairs, Cream Puff Cake...)• Creme Anglaise (Ice Cream, Caramel Mousse, S'mores Mousse Cake…)• Chocolate Cake (Fudge Glazed Chocolate Bundt, Any Day Chocolate Cake...)• Sponge Cake (Victoria Sponge Sheet Cake, Peaches and Cream Cake...)• Puff Pastry (Cardamom Twists, Mille Feuille, Sausage Rolls...)• Brioche (Sugared Brioche Buns, Cinnamon Rolls, Doughnuts...)• Macarons (Macarons, Macaron “Cake,” Macaron Stacks...)• Yeasted Puff Pastry (Danish, Croissants, Croissant Loaf, Morning Buns...)Throughout, you’ll also find complete storage, refresh, and make-ahead info (freshly baked goods in the morning—without waking up before dawn—is possible for all!), idea sparkers (fun inspirations for transforming and flavoring recipes), and “mini building blocks” (think fruity jams, whipped creams, bright citrus curds, and other extra sweet touches).A complete package with QR codes to how-to videos and beautiful photographs throughout, this comprehensive handbook is your key to unlocking endless, delicious, creative bakes. With Bake Anything, you'll be able to bake whatever delicious combination you can think of.

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 crème brûlée (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.

EVERYTHING THE PROFESSIONAL BAKER NEEDS TO KNOW TO PRODUCE PERFECT BREADSProfessional Bread Baking describes every aspect of what it takes to excel at one of the most satisfying culinary pursuits. From a list of ingredients that is short and simple, a breathtaking array of products can be created with some innovation and the methods described in this text. Individual chapters are devoted to crafting lean breads and rolls, enriched breads, flatbreads and other international favorites, and more. In addition, you will find: An explanation of each ingredient in basic bread recipes and what it contributes to the finished product.A discussion of different dough types, with special attention paid to how and why they are used.An introduction to every tool and piece of equipment commonly used for bread making and how best to adapt and work with what you have in the bakeshop.An outline of 12 steps required in bread baking and why each is critical.A look at the significance of regional shapes used for breads of prominent bread-baking nations.A special section devoted to rye and how to use it in bread making.Coverage of sourdoughs and naturally-leavened breads including starters, variations, and dozen of recipes.After traditional baking was overtaken in the 20th century by high-volume commercial production, the pendulum has swung once again to a keen appreciation of breads made with the hands and heart. You will find the skills and insight in this text to bake with consistency and care.

EVERYTHING THE PROFESSIONAL BAKER NEEDS TO KNOW TO PRODUCE PERFECT BREADSProfessional Bread Baking describes every aspect of what it takes to excel at one of the most satisfying culinary pursuits. From a list of ingredients that is short and simple, a breathtaking array of products can be created with some innovation and the methods described in this text. Individual chapters are devoted to crafting lean breads and rolls, enriched breads, flatbreads and other international favorites, and more. In addition, you will find: An explanation of each ingredient in basic bread recipes and what it contributes to the finished product.A discussion of different dough types, with special attention paid to how and why they are used.An introduction to every tool and piece of equipment commonly used for bread making and how best to adapt and work with what you have in the bakeshop.An outline of 12 steps required in bread baking and why each is critical.A look at the significance of regional shapes used for breads of prominent bread-baking nations.A special section devoted to rye and how to use it in bread making.Coverage of sourdoughs and naturally-leavened breads including starters, variations, and dozen of recipes.After traditional baking was overtaken in the 20th century by high-volume commercial production, the pendulum has swung once again to a keen appreciation of breads made with the hands and heart. You will find the skills and insight in this text to bake with consistency and care.