"Emily Luchetti's desserts are four-star affairs." (Michael Bauer, San Francisco Chronicle
"If your idea of baking is pleasure and chocolate (and why wouldn't it be?), you are in the best of kitchens with wizard pastry chef Emily Luchetti. Her dessert and breakfast recipes are easy-to-follow indulgences and oh so délicieuses
." (author of French Women Don't Get Fat Mireille Guiliano
"The Fearless Baker
is like having a pastry chef answering all your questions alongside you as you whisk, roll, and stir. With Emily Luchetti's can't-fail recipes and lively sidebar commentary, bakers of all levels will be rewarded with sweet success." (author of Ready for Dessert and The Sweet Life in Paris David Lebovitz
"Emily Luchetti is one of a handful of leading pastry chefs who have been setting the gold standard for restaurant desserts in the United States over the past two decades. Yet she also has the remarkable ability to impart her keen insights into flavor and technique to beginners. While her previous cookbooks have given rise to fervent admirers among culinary professionals (including us), this one is destined to inspire a whole new generation of home cooks to be fearless in the kitchen when it comes to baking." (James Beard Award-winning authors of THE FLAVOR BIBLE Karen Page and Andrew Dornenburg
"I love the friendly, chatty tone of The Fearless Baker
--it's like having Emily right there in your kitchen cheering you on. . . . I want to take this book home, set up camp, and bake with my kids for six months straight." (James Beard Award-winning chef and author of Sunday Suppers at Lucques Suzanne Goin
About the Author
Emily Luchetti has developed a nationwide following for her innovative yet approachable dessert creations. She is executive pastry chef at Farallon and Waterbar in the San Francisco Bay Area. She has authored five successful cookbooks, and contributed to The New Joy of Cooking
and The Farallon Cookbook
. She won a 2004 James Beard Award for Outstanding Pastry Chef.
Lisa Weiss is a food writer and stylist whose work has appeared in such publications as Cook's Illustrated and Cooking Light. She has co-authored six cookbooks, including The Farallon Cookbook, the James Beard Award-nominated The Seventh Daughter: My Culinary Journey from Beijing to San Francisco with Cecilia Chiang, and the bestselling Complete Meat Cookbook with Bruce Aidells.