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Baking: From My Home to Yours

by

Baking: From My Home to Yours Cover

 

Synopses & Reviews

Publisher Comments:

Offers more than three hundred of the author's favorite recipes, including split-level pudding, gingered carrot cookies, and fold-over pear torte, and provides baking tips and a glossary.

Synopsis:

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.

About the Author

Inducted into the Who's Who of Food and Beverage in America, DORIE GREENSPAN is the author of the James Beard Award-winning Baking: From My Home to Yours. She worked with Jean-Georges Vongerichten in his first U.S. kitchen and was Elle magazine's first food writer, recipe tester, and translator. With Pierre Herm�, Dorie wrote Desserts by Pierre Herm�, winner of an IACP Cookbook of the Year Award, and Chocolate Desserts by Pierre Herm�, winner of the Gourmand prize for best cookbook in the English language. A contributing editor for Parade, a long-time special correspondent for Bon App�tit, and frequent guest on NPR's All Things Considered and The Splendid Table, Dorie lives in Paris, New York, and Westbrook, Connecticut.

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

Product Details

ISBN:
9780547348063
Subtitle:
From My Home to Yours
Publisher:
Houghton Mifflin Harcourt
Photographer:
Alan, Richardson
Author:
Dorie Greenspan
Author:
Richardson, Alan
Author:
Alan, Richardson
Author:
Greenspan, Dorie
Subject:
Baking
Subject:
Courses & Dishes - Bread
Subject:
Methods - Baking
Subject:
Cooking and Food-Baking General
Subject:
main_subject
Subject:
all_subjects
Edition Description:
Trade Cloth
Publication Date:
20061101
Binding:
Electronic book text in proprietary or open standard format
Language:
English
Illustrations:
Full color, with more than 100 full-colo
Pages:
528
Dimensions:
10.88 x 8.38 x 1.19 in 4.68 lb

Related Subjects

Cooking and Food » Baking » General
Cooking and Food » General

Baking: From My Home to Yours
0 stars - 0 reviews
$ In Stock
Product details 528 pages Houghton Mifflin Harcourt - English 9780547348063 Reviews:
"Synopsis" by ,
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.

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