Baking Chez Moi : Recipes from My Paris Home to Your Home Anywhere
by Dorie Greenspan

Overview -

A "culinary guru" and author of the award-winning Around My French Table and Baking: From My Home to Yours returns with an exciting collection of simple desserts from French home cooks and chefs

With her groundbreaking bestseller Around My French Table , Dorie Greenspan changed the way we view French food.

  • $40.00

Add to Cart + Add to Wishlist

In Stock

FREE Shipping for Club Members
> Check In-Store Availability

In-Store pricing may vary

New & Used Marketplace 38 copies from $12.25
Retail Price: $40.00

Add to Cart + Add to Wishlist


This item is available only to U.S. and Canada billing addresses.

More About Baking Chez Moi by Dorie Greenspan

A "culinary guru" and author of the award-winning Around My French Table and Baking: From My Home to Yours returns with an exciting collection of simple desserts from French home cooks and chefs

With her groundbreaking bestseller Around My French Table, Dorie Greenspan changed the way we view French food. Now, in Baking Chez Moi, she explores the fascinating world of French desserts, bringing together a charmingly uncomplicated mix of contemporary recipes, including original creations based on traditional and regional specialties, and drawing on seasonal ingredients, market visits, and her travels throughout the country.

Like the surprisingly easy chocolate loaf cake speckled with cubes of dark chocolate that have been melted, salted, and frozen, which she adapted from a French chef's recipe, or the boozy, slow-roasted pineapple, a five-ingredient cinch that she got from her hairdresser, these recipes show the French knack for elegant simplicity. In fact, many are so radically easy that they defy our preconceptions: crackle-topped cream puffs, which are all the rage in Paris; custardy apple squares from Normandy; and an unbaked confection of corn flakes, dried cherries, almonds, and coconut that nearly every French woman knows.

Whether it's classic lemon-glazed madeleines, a silky caramel tart, or "Les Whoopie Pies," Dorie puts her own creative spin on each dish, guiding us with the friendly, reassuring directions that have won her legions of ardent fans.

  • ISBN-13: 9780547724249
  • ISBN-10: 0547724241
  • Publisher: Rux Martin/Houghton Mifflin Harcourt
  • Publish Date: October 2014
  • Page Count: 476
  • Dimensions: 11.25 x 8.64 x 1.32 inches
  • Shipping Weight: 3.91 pounds

Related Categories

Books > Cooking > Regional & Ethnic - French
Books > Cooking > Methods - Baking

Publishers Weekly Reviews

Publishers Weekly® Reviews

  • Reviewed in: Publishers Weekly, page .
  • Review Date: 2014-10-06
  • Reviewer: Staff

While a trip to France may not be in everyone’s near future, veteran cookbook author Greenspan takes home bakers on a tour of Paris through her exceptional collection of recipes (divided into chapters including “Simple Cakes,” “Fancy Cakes,” “Tarts and Galettes,” and “Baby Cakes and Petite Pastries”). French “cousins” to American recipes such as the “Fluted Carrot-Tangerine Cake,” and the author’s adaptations on French creations such as “Gâteau Basque Fantasie,” give readers something they won’t find in other baking tomes. While some multistep selections are more suited for the experienced baker, less involved yet equally impressive recipes include a simple plum tart and Nutella-banana panna cotta. Unusual finds like pithiviers, a French pastry named after a city in northern France, are also included. Hefty headnotes and serving notes provide information about recipe origins and traditions. This is an ideal holiday gift. (Oct.)

BookPage Reviews

Cooking: 2014's gourmet go-tos

This is a great year for fabulous cookbooks from fabulous chefs, and they’re hitting the market just in time for the holidays.

Nothing could be fina than a new book from Ina (Garten, that is). This time, our beloved Barefoot Contessa shares her secrets for making entertaining less stressful and more fun. Every recipe in Make It Ahead is designed to be made and served right away, plus (and this is a very big plus) each one also has all the info you need to make it ahead. This goes for everything from Cranberry Martinis, Parmesan Kale Chips, Slow-Roasted Spiced Pork and Winter Slaw to Lemon Ginger Molasses Cake, with a dollop of made-ahead whipped cream. Ina’s recipes, as expected, are foolproof, delicious and seasoned with her magic brand of kitchen confidence.

And the glory of Dorie (Greenspan, that is) shines on in her new Baking Chez Moi, a superb, surprising collection of elegantly simple recipes gathered from her French friends. These are the recipes the French bake at home—generous, satisfying and determinedly different from the complicated, time-consuming confections produced by professional pâtissiers. Each delight is introduced with a charmingly detailed header, followed by Greenspan’s always impeccable instructions and advice on serving and storing. In these gorgeously illustrated pages, you’ll find 175 recipes for cakes, tarts, galettes, cookies and a super selection of fruit, creams, frozen desserts and candies. The baking world is hunky-Dorie again!

If you’re a follower of Jamie Oliver, you know that, like good wine, he has improved with age. Only 100 recipes made it into Jamie Oliver’s Comfort Food, and he has given these chosen few more space, more photos and more loving attention. Oliver’s choices are a spot-on international medley bound to please, from Chicken Tikka Masala to Mini Fish and Perfect Chips, fantastic Feijoada to Crispy Duck Lasagna, Lobster Mac ’n’ Cheese to Polish Pierogi, Sticky Chinese Ribs to Sticky Toffee Pudding. Take comfort and give comfort with these all-time favorites.

Sean Brock grew up in the coalfields of southwest Virginia and began his lifelong love affair with food in his grandmother’s kitchen, garden and preserved-food-filled basement. That love affair blossomed into a passion for Southern cooking, three award-winning restaurants and Heritage, his beautifully designed celebration of Lowcountry cooking, its spirit and soul, roots and traditions and future—a future that Sean, a staunch supporter of heirloom ingredients (animal, vegetable and Bourbon), may well have a hand in. No matter how handsome a cookbook is, only the recipes can make it a winner—and this one crosses the culinary finish line first! Some are easy, like Chicken Simply Roasted in a Skillet; some are deliciously complex, like Rabbit Andouille with Braised Peppers and Lady Pea Gravy; some are surprising, like Crispy Pig’s Ear Lettuce Wraps; but all are inspiring, enticing and beyond good.


This article was originally published in the November 2014 issue of BookPage. Download the entire issue for the Kindle or Nook.

BAM Customer Reviews