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Fearless Baking: Over 100 Recipes That Anyone Can Make Hardcover – August 28, 2001

4.8 out of 5 stars 11 customer reviews

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Editorial Reviews

Amazon.com Review

Any less-than-intrepid bakers out there? No need to worry: Elinor Klivans comes to the rescue with Fearless Baking. By anticipating everything that can go wrong, Klivans lives up to the title of her cookbook and takes the fear out of baking. Organized by technique, from easiest to most difficult, Klivans guarantees success recipe by recipe. She anticipates questions and problems in a section at the beginning of every recipe called "baking answers," and includes a comprehensive glossary of baking terms, equipment, and techniques. You need nothing more fancy than a hand mixer to make even the most complicated recipe in the book, and yet the great quantity of original, delectable sweet and savory goods included here make it a worthwhile purchase for even the most accomplished baker.

Your baking course begins with a section called Just Stir and Bake, and includes some all-time favorites such as Perfectly Easy Chocolate-Chip Butterscotch Blondies (your friends will love you). The chapters move on through "No-Roll Crusts with Simple Fillings" (try the Glazed Fresh Raspberry Pie and everyone will think you're a pro) to chapters on mixing, frosting (how about a Cranberry Eggnog Cake with Bourbon Butter frosting?), rolling, whipping, "Baking with Chocolate," and even "Melting Sugar for Caramel and Praline" (one taste of Pumpkin Pecan Praline Cheesecake and you'll be convinced you're ready to open your own bakery!).

Klivans sets you up for success throughout Fearless Baking. Her instructions are detailed, she assumes nothing, and her explanations are clear and useful. This is truly a baking book that no kitchen should be without. --Leora Y. Bloom

From Publishers Weekly

Klivans, the no-nonsense author of, among others, 125 Cookies to Bake, Nibble and Savor, expertly provides recipes that will be easy for the most novice baker to follow but will also appeal to more experienced readers. Klivans has attempted to foresee and forestall any mistakes that could be made in following these recipes. In a recipe for Peanut Butter and Milk Chocolate Brownies, for example, she patiently explains how using chocolate chips rather than chopped milk chocolate will alter the results, and also mentions that they're cut smaller than might be expected because of their unusual richness. Background information on basic utensils and ingredients is very complete, and the recipes are extremely clear. In fact, if this book has one flaw, it's that Klivans occasionally provides so much information in the name of clarity that some recipes become quite lengthy. Each chapter is based around a technique: "Putting the Frosting with the Cake" includes Chocolate Texas Sheet Cake and Cranberry Eggnog Cake with Bourbon Butter Frosting. Savory dishes are included as well: Deep Dish Wild Mushroom Pie and Roasted Tomato, Basil and Parmesan Pie appear alongside Sticky Walnut Pie. Klivans understands that beginners may want to make more sophisticated treats than the traditional chocolate chip cookies (although Jumbo Chocolate Chip Cookies do appear), so she offers Tiramis— Ice Cream Loaf and Almond Crunch and Chocolate Confetti Chiffon Cake. 8 pages of color photos not seen by PW. (Sept.)Forecast: With Klivans's already significant following, and this book's adaptability to a wide range of skill levels, strong sales are likely.

Copyright 2001 Cahners Business Information, Inc.

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Product Details

  • Hardcover: 400 pages
  • Publisher: Simon & Schuster (August 28, 2001)
  • Language: English
  • ISBN-10: 0684872595
  • ISBN-13: 978-0684872599
  • Product Dimensions: 9.4 x 7.8 x 1.4 inches
  • Shipping Weight: 2 pounds
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (11 customer reviews)
  • Amazon Best Sellers Rank: #821,642 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

By Lynn Harnett VINE VOICE on November 12, 2001
Format: Hardcover
Organized by technique (Just Stir and Bake, Rolled Crusts for Pies and Tarts, Baking with Chocolate), "Washington Post" food columnist and cookbook author ("Bake and Freeze Desserts") Elinor Klivans' "Fearless Baking" promises good results for the least experienced.
Each recipe begins with "baking answers," anticipating problems and questions and explaining the why behind the directions, then continues with clear, detailed, step-by-step instructions, along with do-ahead hints and storage requirements. The preface includes a baking glossary, utensil and pantry lists and a primer on techniques.
There are savories among the sweets (green tomato and cornmeal pecan crisp; lemon, sage, parsley and thyme cheesecake), cookies, cakes, breads and, of course, the perfect pie crust every time. Klivans' precision and clarity is inspiring and reassuring and the range of recipes offers plenty for the veteran baker as well as the novice.
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Format: Hardcover
Eleanor Klivans has written some of the best dessert cookbooks that I have seen. My husband who never baked before these books has become the best pastry chef I know. Everyone wants his recipes and they are ALL from the previous books of Eleanor Klivans. This new book is formatted wonderfully with each chapter presenting a new and a little more acvanced technique. The savory section is wonderful for vegetarian choices and the desserts, as always, are inventive and absolutely delicious. I don't know another author who does a better job, especially for the "baking challenged." Hopefully the first books will be back in print, as the previous three were treasures of treats and should become classics.
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Format: Hardcover
Pastry chef Klivens here presents a step-by-step course designed for beginning bakers - starting with the basics of baking equipment and moving to very simple first recipes. Fearless Baking is essentially a baking course conducted by a professional chef - on paper. Chapters quickly move from the basics to exciting, more complex presentation desserts.
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Format: Hardcover Verified Purchase
What a fun cookbook. Such clear directions - author's goal was to make baking doable. Plus the recipes are delicious. Just tried the Blueberry Crumb Cake, which disappeared quickly at our church pot luck. I cannot wait to try more. One of Food and Wine's best cookbooks of the year. I can see why.
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By leeny on October 18, 2001
Format: Hardcover Verified Purchase
It is worth the price of the book for the apricot, cranberry and walnut pie. It is perfect for the holidays. The book not only has sweets but also savorys included. I have baked for many years and while this is a excellent book for beginners it has enough to keep the experienced baker busy.
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Format: Hardcover Verified Purchase
Excellent. Well written. Instructions are concise and easily understood. Variety of "goodies" will make this the only cookbook of this kind I'll need. Beautifully illustrated!
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