Baking: From My Home to YoursDorie 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. |
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LibraryThing Review
User Review - ladycato - LibraryThingWell. I think I can say Dorie Greenspan is my new favorite cookbook author. Most cookbooks, I'm lucky if I can find a couple recipes of interest. In her cookbooks, I find bunches. I just recently ... Read full review
LibraryThing Review
User Review - nicole_a_davis - LibraryThingI've only made a handful of recipes so far, but I've loved everything. My favorite as yet is the banana chocolate marble cake. I love the number and variety of recipe, including desserts that aren't ... Read full review
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350 degrees F almonds apples B/c cup B/c teaspoon B/e teaspoon salt baking powder baking sheet baking soda blend boil brown sugar cake caramel Center a rack chilled cocoa coconut confectioners cookies cool to room cornstarch crème fraîche crust cup sugar cups all-purpose flour custard D/e cup dough dry ingredients espresso filling flavor frozen ganache gently GETTING READY glaze heat ice cream Ifyou large bowl large eggs layer lemon melted meringue milk minutes mixer speed mixture muffin nuts ounces bittersweet chocolate oven and preheat pastry pastry cream pecans pieces plastic wrap preheat the oven pudding pure vanilla extract rack and cool recipe Reduce the mixer refrigerate room temperature rubber spatula saucepan Scrape servings serving shortbread silicone mat slices smooth spatula speed to low spoon stand mixer stir storing sweet syrup tablespoons tart teaspoon ground teaspoon pure vanilla unsalted butter warm whipped cream whisk yolks zest
Bibliographic information
| Title | Baking: From My Home to Yours |
| Author | Dorie Greenspan |
| Publisher | Houghton Mifflin Harcourt, 2013 |
| ISBN | 0547348061, 9780547348063 |
| Length | 528 pages |
| Subjects | › › Cooking / Methods / Baking |
| Export Citation | BiBTeX EndNote RefMan |