Bake It, Don't Fake It!: A Pastry Chef Shares Her Secrets for Impressive (and Easy) From-Scratch Desserts (Rachael Ray Books)

Bake It, Don't Fake It! has recipe after recipe that I bookmarked as "Must try!" I've been baking quite advanced recipes for so long that it takes a really special cookbook to blow me away and Bertinetti has done just that. This book not only has recipes that are right in my wheelhouse, but she gives ideas for taking the recipes one step further if you wish. The real art of this book is that the beginning baker will find it as equally exciting. Bertinetti's recipes for beginners are beyond the scope of what typical beginner baking recipes are, and bakers of every experience level will find them intriguing and interesting. As the book progresses, so does the level of challenge and complexity of her recipes. I can easily see how this book could be an ideal teaching tool for the baker who wants to work on improving their skill level of baking.She has two recipes in particular (the St. Honoré cake and Cannelles) that I've researched thoroughly but have not yet attempted because I haven't completely trusted the unknown source. I trust Bertinetti's versions of these recipes because of how successful other recipes in this book have been and am going to tackle these recipes in the very near future. I do wish, however, that the recipes would allow for a copy function so I could drop them into my electronic cookbook.Whether you're new to baking or are someone who is a veteran, you'll find recipe after recipe that will have you running for the kitchen!

They should have chosen another recipe to feature on the cover, as I doubt I'll ever make those Red Velvet Macaroons! That being said, all the recipes are made from scratch and not a re-hash of the same old same old desserts I've seen in hundreds of cook books. They're gourmet, but not pretentious. I haven't tried any of them yet (drat) because I got on the scale at the Dr.'s office and it said "tilt" (and me with a brand new stand mixer). I will, however, consult it for the next bake sale offering, or when withdrawal becomes too difficult or the mixer is pining for lack of attention.

I'm not sure why I purchased this book, however, it is a disappointment as another reviewer has indicated. I tried the canneles recipe which was the worst variation I've tried to date. The result was like curdled eggs and not sweet. Her recipe calls for 2 tablespoons of sugar which should have been a warning. I followed her recipe exactly as stated in the book as well as using the copper molds.In addition I tried the zeppole recipe with adequate results although the exact same recipe is widely available on the internet.There are no extraordinary recipes that standout, the contents are cakes & cookies, pies & pastries, breads & muffins and frostings, fillings & sauces.Not sure that I would recommend this book, it might be more attractive to a beginner in baking.

Bought this as a Christmas gift for my best friend. Looks cute and informative. It’s a hard cover book has the paper cover. When I received it, it was ripped and looks like I bought it at a yard sale.

My Husband wanted this book since he is getting interested in trying new things. The book is ok but the price is a bit costely

I bake a lot (my daughter is a pastry chef in Washington DC) and this is a worthy book. Will be using it regularly

This is such a great book for those of us who aspire to bake like the pros. It has fun recipes and tips to make gourmet baking something the everyday person can do well! LOVE! I bought this after seeing it featured on the Rachael Ray Show :)

Great recipes, easy to follow. I would recommend for either the beginning or intermediate baker. Really did a good job explaining the method. Good selection of recipes.

Ok book

I made my first recipe out of this book today which was the Carrot Streusel Muffins and they turned out great but I cut back on the white sugar in the recipe as I found it was too much and this happens with many recipes and also did not use quite as much melted butter for the Streusel as found was not needed. I make changes periodically as have been baking for many years and find at times is necessary. My next recipe I will make from this book is the Angel Food Cake. What took my eye to this recipe is it uses confectioners' sugar instead of regular white and also cake flour. I am sure it will be excellent.