Even the most homey of the recipes are very special. Dorie s favorite raisin swirl bread. Big spicy muffins from her stint as a baker in a famous New York City restaurant. French chocolate brownies (a Parisian pastry chef begged for the recipe). A dramatic black and white cake for a wow occasion. Pierre Herme s extraordinary lemon tart.
The generous helpings of background information, abundant stories, and hundreds of professional hints set Baking apart as a one-of-a-kind cookbook. And as if all of this weren t more than enough, Dorie has appended a fascinating minibook, A Dessertmaker s Glossary, with more than 100 entries, from why using one s fingers is often best, to how to buy the finest butter, to how the bundt pan got its name."
Treasures from the oven
Dorie Greenspan has baked with the best and has eight fabulous cookbooks to prove it. She's spent years translating the elaborate creations of great pastry chefs, making them accessible for us mere mortals, but all the while baking the "homey desserts" of her heart in her small city kitchen. Baking: From My Home to Yours is her homage to those homey treats, a treasure trove of doable desserts that will make you and everyone you bake for supremely happy. It's a big book with lots of luscious full-color photos and more than 500 recipes that range from basic biscuits to a divine dacquoise filled with fluffy white chocolate ganache and roasted pineapple. There are riffs on cheesecake that vary the crust and the flavoring, a dozen brownies from gooey to chewy, a Thanksgiving-perfect Cranberry-Lime Galette, buttery Sablés superb for Christmas giving, not to mention the tortes, tarts, crisps, crumbles and creams. Dorie thinks clearly and writes clearly, so every recipe is a foolproof gem, plus she's right there with hints for serving, storing and "playing around" with ingredients. A brand-new "timeless classic."