May 7, 2012 8:45 AM
We can't say that we're totally fearless in the kitchen, but we're learning! Honestly, baking can be a little intimidating. It's all about ratios, measurements, and methods to insure you don't over-work, under-hydrate, or generally spoil your pastry. The Fearless Baker ($20) explains in layman's terms the logic and techniques behind turning out perfect dough. Snag this book and in no time you'll be popping out pies and breads like a champ.
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