When I started writing How to Cook Everything in 1994, I had no idea it would become a franchise. Now, 20-plus years, many thousands of recipes, and five doorstopper books later, I realize the initial title—which was sort of tongue in cheek—should have told me something.
With How to Bake Everything, the newest installment, I’ve taken what has become my expected (one could say “well-known”) approach—flexibility, improvisation, and variations—and applied it to over 1,000 sweet and savory recipes. Modesty aside, if you want to learn how to bake, this is the place.
Many people believe that you’re either a cook or a baker, that cooking is an art and baking a science, that one is left brain and one is right brain. Nah. Even if you identify as a “cook” and have never considered yourself a baker, baking has plenty to offer you, and, with the exception of a few fancy pastries, its rules aren’t nearly as ironclad as all that. Besides, baking is, at its very core, communal; you don’t make a cake unless you’re planning to share, and we celebrate almost every one of life’s milestones with one.
It is true that the skill sets are slightly different, but if you can cook, you can bake, and that means everything, from real puff pastry to chocolate soufflés to vegan brownies to whole grain pancakes. And, with just a little experience under your belt, you can decide for yourself which baking rules to follow, which to break, and how to put together a sweet or savory treat to fit with your diet, timeline, or whatever you happen to have in the house at that very moment.
How to Bake Everything comes out October 4th, but you can pre-order your copy now.
Thanks for all of your support over the years, and happy baking.