Cookbook Crush

Strawberry Rhubarb Crostata

There is something about a pie that makes me so happy. Pies are one of my favorite comfort foods. It’s not that I don’t like cakes, cookies, and brownies—I do—a lot. But there is something so comforting about making a pie. It’s almost therapeutic for me.

That must be why I am such a big fan of Erin Jean McDowell. She is a cookbook author, recipe developer, and award-winning food stylist specializing in baking. 

I learned about Erin through my mentor, Libbie Summers, a food stylist and an industry friend. Erin has a cooking show on YouTube, and I became an instant fan.  She is quite the inspiration!  She started baking before she could drive, and her story sounded familiar.  She began in her mother and grandmother’s kitchen.  She took her first bakery job at 16 and then headed off to study at The Culinary Institute of America, affectionately called “The CIA.” She wanted to learn as much as possible to impart her wisdom to others so they would fall in love with baking. 

I have her cookbooks–all of them.  Her first, The Fearless Baker, was named one of the year's best baking books by the New York Times.  Her second, The Book on Pie, is my personal favorite, and it, too, is an NYT best seller.  Her latest, published two years ago, Savory Baking, takes baking to an entirely higher plane.  She introduces her culinary wisdom of baking beyond sweets. She has recipes for breakfast, lunch, and dinner–and everything in between. 

I just love her YouTube series, Happy Baking. She is fabulous, funny, and full of basic information to help everyone become a better baker. She doesn’t seem to take herself too seriously. She’s upbeat and a wonderful teacher. I personally think we would be great friends if we knew each other. She has really taught me so much about baking. Cream cheese, peanut butter, and rendered bacon fat can all be used to make pie dough. Who knew?

She also goes a little beyond baking.  She once gave us a tour of her home.  How fun is that?

I’m the first to admit that I was intimidated by baking a while back, but with a bit of help from Erin Jean McDowell and a little practice, I think I have found my footing.  My Strawberry Rhubarb Crostata recipe is loosely based on her teachings.  The recipe for this beautiful concoction of flavors is on the website. 

Her recipes are simple to follow, and her food is just lovely.  Her Roasted Raspberry Peach Tart looks like a masterpiece, and her Apple Tart with a Soft-Pretzel Crust takes the good, old American standby to an entirely new level.  So inventive. Her Proscuitto, Pear, Mascarpone, and Red Onion Tart are just out of this world. Stellar. Her Iced Blueberry Buns are beyond anything you can imagine. Mind-blowing. Don’t even get me started on her Maple Candied Bacon.  You won’t ever want regular bacon again. Ever. 

I would really like to master one recipe or several: the art of making homemade crackers. I have made them before, and they are good. But are they Erin Jean McDowell good?  I love a great cracker, I would call my self a cracker connoisseur. Mastering the art of cracker-making is on my summer bucket list.

Yes, I am a fan girl. I confess. She makes me want to bake…and I thought I would never say that. Look her up, order one of her cookbooks, try a recipe, or watch her on YouTube. Trust me, you, too, will be hooked.

Cheers!

MK