The Fearless Baker: Simple Secrets for Baking Like a Pro

In her debut cookbook, McDowell, a veteran food stylist who writes a biweekly baking column for Food52.com, warmly relays key concepts and techniques, referencing just enough food science to inspire confidence. Her easygoing approach will persuade readers to try her recipes, even daunting ones like puff pastry and croissants. With three levels of difficulty (easy, medium, hard), recipes include such seductive offerings as peachy coconut macaroons, chocolate cream pie with whipped peanut butter cream, lemon ricotta turnovers, and frozen pomegranate souffles. The book is packed with useful features, including decorating guides, pan-size conversion charts, make-ahead and storage instructions, and presentation tips. While the recipe instructions and weight/volume measurement conversions are occasionally unclear, McDowell's professional tips are indispensable.