Dorie Greenspan has written recipes for the most eminent chefs in the world: Pierre Herm , Daniel Boulud, and arguably the greatest of them all, Julia Child, who once told Dorie, "You write recipes just the way I do." Her recipe writing has won widespread praise for its literate curiosity and "patient but exuberant style." (One hard-boiled critic called it "a joy forever.") In Baking: From My Home to Yours, her masterwork, Dorie applies the lessons from three decades of experience to her first and real love: home baking. The 300 recipes will seduce a new generation of bakers, whether their favorite kitchen tools are a bowl and a whisk or a stand mixer and a baker's torch.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 Herm '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.
- ISBN-13: 9780618443369
- ISBN-10: 0618443363
- Publisher: Harvest Publications
- Publish Date: November 2006
- Dimensions: 11.44 x 8.66 x 1.51 inches
- Shipping Weight: 4.48 pounds
- Page Count: 528
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."