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Baking: From My Home to Yoursby Dorie Greenspan
Synopses & Reviews
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 bakers torch.
Even the most homey of the recipes are very special. Dories 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 Hermés 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 werent more than enough, Dorie has appended a fascinating minibook, A Dessertmakers Glossary, with more than 100 entries, from why using ones fingers is often best, to how to buy the finest butter, 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 latest and most comprehensive baking book yet from legendary bestselling author Rose Levy Beranbaum, with recipes for all kinds of baked goods including cakes, pies, cookies, pastries, and breads.
Celebrating a year in desserts, BAKEDandrsquo;s beloved duo Matt Lewis and Renato Poliafito offer cookies, puddings, whoopie pies, cakes, brownies, and more to commemorate holidays both expected and unexpected. Rum-infused Hair of the Dog Cake for New Yearandrsquo;s Day and Peanut Butter Sheet Cake for Texas Independence Day join Praline Ice Cream Cake for Mardi Gras, Chocolate Pop Tarts for Halloween, and 12 Days of Cookies for Christmastime. With 65 gorgeous photographs and 75 unique recipes, youandrsquo;ll have everything you need to create a wide range of sweet treats for quirky festivities and traditional holidays all year round.
The latest and most comprehensive baking book yet from best-selling author and and#8220;diva of dessertsand#8221; Rose Levy Beranbaum
Legendary baker Rose Levy Beranbaum is back with her most extensive and#8220;bibleand#8221; yet. With all-new recipes for the best cakes, pies, tarts, cookies, candies, pastries, breads, and more, this magnum opus draws from Roseand#8217;s passion and expertise in every category of baking. As is to be expected from the woman whoand#8217;s been called and#8220;the most meticulous cook who ever lived,and#8221; each sumptuous recipe is truly foolproofand#8212;with detail-oriented instructions that eliminate guesswork, and#8220;plan-aheads,and#8221; ingenious tips, and highlights for success. From simple everyday crowd-pleasers (Coffee Crumb Cake Muffins, Gingersnaps, Gooseberry Crisp) to show-stopping stunners (Chocolate Hazelnut Mousse Tart, Mango Bango Cheesecake, White Christmas Peppermint Cake) to bakery-style pastries developed for the home kitchen (the famous French Kouign Amann), every recipe proves that delicious perfection is within reach for any baker.
About the Author
Dorie Greenspan has written or cowritten eight cookbooks, including Baking with Julia, which won a James Beard Award and an IACP Award; Desserts by Pierre Hermé, which was named IACP Cookbook of the Year; and Chocolate Desserts by Pierre Hermé, which won the Gourmand World Cookbook Award for the best English-language cookbook. She created many recipes for The All-New Joy of Cooking and is a special correspondent for Bon Appétit, for which she writes the “Tools of the Trade” column.
Table of Contents
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 Makers Glossary of Ingredients, Tools and Techniques · 473 Index · 497
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