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Baking: From My Home to Yours
by Dorie Greenspan
ISBN-10: 0618443363
ISBN-13: 9780618443369
ISBN-13: 9780618443369
Region: USA
Publisher: Houghton Mifflin Harcourt
Publication Date: September, 2006
Publishers Information
About Baking: From My Home to Yours
Publisher Web Link: http://www.houghtonmifflinbooks.com/
Dorie Greenspan has written recipes for the most eminent chefs in the world: Pierre Hermé, 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 Hermé\'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. (http://www.houghtonmifflinbooks.com/)
Author Information
About Dorie Greenspan
Author Web Link: Dorie Greenspan
Although I burned my parents’ kitchen down when I was 13, didn’t bake so much as a chocolate-chip cookie until I was married and worked on a doctorate in gerontology thinking I was going to do research in a university, I am a food writer and cookbook author and can’t imagine any work that could have made me happier.
Currently, I am a special correspondent for Bon Appétit and write recipe, travel and lifestyle stories for the magazine as well as posts to the the Bon Appétit Editors’ Blog. For the past three years I’ve been the food critic for the Louis Vuitton City Guide to New York, and for the past almost 20 years I’ve written cookbooks – nine, to be exact – and won five James Beard and IACP awards for them, including Cookbook of the Year.
I’ve been the co-author on two cookbooks with Pierre Hermé, Paris’s king of pastry, written the Café Boulud Cookbook with Daniel Boulud, the famous French chef in New York (and, lately, Palm Beach and Las Vegas), and had the great honor and terrific fun of writing Baking with Julia, the book that accompanied Julia Child’s PBS Television Series.
My most recent book, Baking, From My Home to Yours, is my most personal, in that it’s like a kitchen journal recording the recipes I made and the things I learned over 30 years of baking at home and in the kitchens of some of the best chefs in America and France. The book is filled with stories and my all-time favorite simple, anyone-can-do-them recipes.
Having written about my long-running love affair with pastry, I’m now working on another big book about my other great love: France and its food. The book will be called Around the French Table and you’ll be hearing a lot about it because I’ll be writing about it on this blog.
Of course, I’ll be writing about other important parts of my life, the most important of which are my husband, Michael, our son, Joshua (aka The Kid), and the three places I live: I commute from New York City to Westbrook, Connecticut to Paris and back again and never know which pantry needs more vanilla or which place has the right iPod charger. (http://doriegreenspan.com/)
