Dorie Greenspan has written recipes for the most eminent chefs in< BR> the world: Pierre Herm& #233; , Daniel Boulud, and arguably the greatest< BR> of them all, Julia Child, who once told Dorie, & quot; You write recipes< BR> just the way I do.& quot; Her recipe writing has won widespread praise for its< BR> literate curiosity and & quot; patient but exuberant style.& quot; (One hard-boiled< BR> critic called it & quot; a joy forever.& quot; ) In Baking: From My Home to Yours, her< BR> masterwork, Dorie applies the lessons from three decades of experience< BR> to her first and real love: home baking. The 300 recipes will< BR> seduce a new generation of bakers, whether their favorite kitchen tools< BR> are a bowl and a whisk or a stand mixer and a baker& #39; s torch.< BR> < BR> Even the most homey of the recipes are very special. Dorie& #39; s< BR> favorite raisin swirl bread. Big spicy muffins from her stint as a baker in< BR> a famous New York City restaurant. French chocolate brownies (a< BR> Parisian pastry chef begged for the recipe). A dramatic black and white< BR> cake for a & quot; wow& quot; occasion. Pierre Herm& #233; & #39; s extraordinary lemon tart.< BR> The generous helpings of background information, abundant stories, < BR> and hundreds of professional hints set Baking apart as a one-of-a-kind< BR> cookbook. And as if all of this weren& #39; t more than enough, Dorie has< BR> appended a fascinating minibook, A Dessertmaker& #39; s Glossary, with< BR> more than 100 entries, from why using one& #39; s fingers is often best, to< BR> how to buy the finestbutter, to how the bundt pan got its name.

"Greenspan, coauthor of books with culinary icons such as Julia Child (Baking with Julia), Daniel Boulud and Pierre Herm, shares her favorite recipes in this tantalizing collection, which covers all the baking bases, from muffins, cookies and brownies to spoon desserts, pies and cobblers. Instructions are clear and easy to follow, and Greenspan uses everyday ingredients readily available to the home chef. Recipes like Perfection Pound Cake and All-American, All-Delicious Apple Pie convey a comfortable, almost homey, familiarity that will bring readers back to this collection again and again. In addition, she provides insight into matters many cooks may not often consider, such as leaveners, technique and choosing the right pan. Numerous mouth-watering photos dot the book throughout, making it hard to choose which one to make first. Especially helpful is the Indispensables: Base Recipes section at the end of the book, which includes pointers for making key ingredients such dough, pastry cream, lemon curd and faux crme frache. This is baking at its best. Over 100 full-color photos." Publishers Weekly (Starred Review) (Copyright Reed Business Information, Inc.)

The 300 recipes in this volume 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 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.

Dorie Greenspan has written or cowritten eight cookbooks,including Baking with Julia, which won a James Beard Award and anIACP Award; Desserts by Pierre Hermé, which was named IACPCookbook of the Year; and Chocolate Desserts by Pierre Hermé, whichwon the Gourmand World Cookbook Award for the best English-languagecookbook. She created many recipes for The All-New Joy of Cooking andis a special correspondent for Bon Appétit, for which she writes the"Tools of the Trade"column.

Introduction · xii

BREAKFAST SWEETS · 1

A CACHE OF COOKIES · 65

CAKES OF ALL KINDS · 177

PIES AND TART S

Warm and Cold, Fruity and Nutty, Creamy and Crunchy · 297

SPOON DESSERT S

Puddings, Custards, Crisps and Ice Creams · 381

INDISPENSABLES

Base Recipes · 439

A Dessert Maker's Glossary of Ingredients, Tools and Techniques · 473

Index · 497