Synopses & Reviews
A and#8220;culinary guruand#8221; andand#160;author of the award-winning Around My French Table and Baking: From My Home to Yoursand#160;returns withand#160;an exciting collection of simple desserts from French home cooks and chefs With her groundbreaking bestseller Around My French Table, Dorie Greenspan changed the way we view French food. Now, in Baking Chez Moi, she explores the fascinating world of French desserts, bringing together a charmingly uncomplicated mix of contemporary recipes, including original creations based on traditional and regional specialties, and drawing on seasonal ingredients, market visits, and her travels throughout the country.
Like the surprisingly easy chocolate loaf cake speckled with cubes of dark chocolate that have been melted, salted, and frozen, which she adapted from a French chefand#8217;s recipe, or the boozy, slow-roasted pineapple, a five-ingredient cinch that she got from her hairdresser, these recipes show the French knack for elegant simplicity. In fact, many are so radically easy that they defy our preconceptions: crackle-topped cream puffs, which are all the rage in Paris; custardy apple squares from Normandy; and an unbaked confection of corn flakes, dried cherries, almonds, and coconut that nearly every French woman knows.
Whether itand#8217;s classic lemon-glazed madeleines, a silky caramel tart, or and#8220;Les Whoopie Pies,and#8221; Dorie puts her own creative spin on each dish, guiding us with the friendly, reassuring directions that have won her legions of ardent fans.
Review
Library Journal
Starred 08/01/2014
Acclaimed author Greenspan (Around My French Table)andmdash;who lives part time in Paris and has collaborated with such famous chefs as Pierre Hermandeacute;, Daniel Boulud, and Julia Childandmdash;has learned that some recipes are best left to the pros. While several of Greenspanand#39;s 11 cookbooks feature intricate, show-stopping desserts, her latest focuses on homey baked goods and pared-down versions of traditional French pastries. Home cooks wonand#39;t need beeswax and expensive copper molds to make Greenspanand#39;s canelandeacute;s nor will they be chided for using store-bought puff pastry to make palmiers or pithiviers. All types of dessertsandmdash;crunchy, creamy, cakey, frozen, fruity, and friedandmdash;are included, as are simple accompaniments such as homemade crandegrave;me fraiche, chocolate sauce, and candied fruit. VERDICTCombining everyday desserts with doable versions of extremely popular treats (think macarons, andeacute;clairs, and crackle-top cream puffs), Greenspanand#39;s new collection is an instant classic.
Review
andquot;
My favorite baking book of the season is Dorie Greenspanandrsquo;s Baking Chez Moi. With superb photography of finished dishes and Ms. Greenspanandrsquo;s clear, clean style, this is a book for any level of baker who wants to broaden his or her repertoire.andquot;--Michael Ruhlman for the
Wall Street Journaland#160;andquot;
Approachable and adaptable.andquot;--The New York Timesand#160;andquot;
Greenspan has the gift of clarity and making even the complicated seem doable, which in her hands, it is.andquot;--Corby Kummer for
The Atlanticand#160;andquot;French home baking, despite what you might think, is easy, says baking goddess Dorie Greenspan. All you need are a few high-quality ingredients and a bit of care....nearly
every page promises some useful tips and shortcuts for the avid baker...andquot;--NPR.org
andquot;No matter how much you donandrsquo;t like to bake, arenandrsquo;t good at baking, donandrsquo;t even want to bake andhellip; if you listen to [Dorie] long enough, youandrsquo;ll find yourself hankering to get your hands into some flour, certain even you can whip up some laborious, glorious baked treat.andquot; --Associated Press
andquot;On the page, Greenspan talks as if sheandrsquo;s having coffee with you, about where she found recipes, about the person who gave them to her, and when she might serve them...and#160;The heart of the book is sweets that arenandrsquo;t a bit difficult.andquot;
--Boston Globe
andquot;Bakers across the world rejoice when Dorie Greenspan comes out with a new cookbook.andquot;
--Washington Post
andquot;While a trip to France may not be in everyoneandrsquo;s near future, veteran cookbook author Greenspan takes home bakers on a tour of Paris through her exceptional collection of recipes (divided into chapters including andldquo;Simple Cakes,andrdquo; andldquo;Fancy Cakes,andrdquo; andldquo;Tarts and Galettes,andrdquo; and andldquo;Baby Cakes and Petite Pastriesandrdquo;). French andldquo;cousinsandrdquo; to American recipes such as the andldquo;Fluted Carrot-Tangerine Cake,andrdquo; and the authorandrsquo;s adaptations on French creations such as andldquo;Gandacirc;teau Basque Fantasie,andrdquo; give readers something they wonandrsquo;t find in other baking tomes. While some multistep selections are more suited for the experienced baker, less involved yet equally impressive recipes include a simple plum tart and Nutella-banana panna cotta. Unusual finds like pithiviers, a French pastry named after a city in northern France, are also included. Hefty headnotes and serving notes provide information about recipe origins and traditions. This is an ideal holiday gift.andquot;and#160;
--Publishers Weekly, starred
andquot;Acclaimed author Greenspanandmdash;who lives part time in Paris and has collaborated with such famous chefs as Pierre Hermandeacute;, Daniel Boulud, and Julia Childandmdash;has learned that some recipes are best left to the pros. While several of Greenspanand#39;s 11 cookbooks feature intricate, show-stopping desserts, her latest focuses on homey baked goods and pared-down versions of traditional French pastries. Home cooks wonand#39;t need beeswax and expensive copper molds to make Greenspanand#39;s canelandeacute;s nor will they be chided for using store-bought puff pastry to make palmiers or pithiviers. All types of dessertsandmdash;crunchy, creamy, cakey, frozen, fruity, and friedandmdash;are included, as are simple accompaniments such as homemade crandegrave;me fraiche, chocolate sauce, and candied fruit. VERDICT: Combining everyday desserts with doable versions of extremely popular treats (think macarons, andeacute;clairs, and crackle-top cream puffs), Greenspanand#39;s new collection is an instant classic.andquot;
--Library Journal,and#160;starred
and#160;
Synopsis
By the author of the award-winning Around My French Table and Baking: From My Home to Yours, an irresistible collection of radically simple desserts from French home cooks and pastry chefs.
Synopsis
A culinary guru andauthor of the award-winning Around My French Table and Baking: From My Home to Yoursreturns withan exciting collection of simple desserts from French home cooks and chefs
With her groundbreaking bestseller
Around My French Table, Dorie Greenspan changed the way we view French food. Now, in
Baking Chez Moi, she explores the fascinating world of French desserts, bringing together a charmingly uncomplicated mix of contemporary recipes, including original creations based on traditional and regional specialties, and drawing on seasonal ingredients, market visits, and her travels throughout the country.
Like the surprisingly easy chocolate loaf cake speckled with cubes of dark chocolate that have been melted, salted, and frozen, which she adapted from a French chef s recipe, or the boozy, slow-roasted pineapple, a five-ingredient cinch that she got from her hairdresser, these recipes show the French knack for elegant simplicity. In fact, many are so radically easy that they defy our preconceptions: crackle-topped cream puffs, which are all the rage in Paris; custardy apple squares from Normandy; and an unbaked confection of corn flakes, dried cherries, almonds, and coconut that nearly every French woman knows.
Whether it s classic lemon-glazed madeleines, a silky caramel tart, or Les Whoopie Pies, Dorie puts her own creative spin on each dish, guiding us with the friendly, reassuring directions that have won her legions of ardent fans."
Synopsis
Three hundred recipes from the author's French kitchen and those of her French friends and French artisans, plus tips and stories.
Synopsis
When Julia Child told Dorie Greenspan, and#8220;You write recipes just the way I do,and#8221; she paid her the ultimate compliment. Juliaand#8217;s praise was echoed by the
New York Times and the
Los Angeles Times, which referred to Dorieand#8217;s and#8220;wonderfully encouraging voiceand#8221; and and#8220;the sense of a real person who is there to help should you stumble.and#8221; and#160; Now in a big, personal, and personable book, Dorie captures all the excitement of French home cooking, sharing disarmingly simple dishes she has gathered over years of living in France.
Around My French Table includes many superb renditions of the great classics: a glorious cheese-domed onion soup, a spoon-tender beef daube, and the and#8220;top-secretand#8221; chocolate mousse recipe that every good Parisian cook knowsand#8212;but wonand#8217;t reveal. and#160; Hundreds of other recipes are remarkably easy: a cheese and olive quick bread, a three-star chefand#8217;s Basque potato tortilla made with a surprise ingredient (potato chips), and an utterly satisfying roast chicken for and#8220;lazy people.and#8221; and#160; Packed with lively stories, memories, and insider tips on French culinary customs, Around My French Table will make cooks fall in love with France all over again, or for the first time.
Synopsis
Dorie Greenspan has written recipes for the most eminent chefs in the world: Pierre Hermand#233;, Daniel Boulud, and arguably the greatest of them all, Julia Child, who once told Dorie, and#147;You write recipes just the way I do.and#8221; Her recipe writing has won widespread praise for its literate curiosity and and#147;patient but exuberant style.and#8221; (One hard-boiled critic called it and#147;a joy forever.and#8221;) 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 bakerand#8217;s torch.
Even the most homey of the recipes are very special. Dorieand#8217;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 and#147;wowand#8221; occasion. Pierre Hermand#233;and#8217;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 werenand#8217;t more than enough, Dorie has appended a fascinating minibook, A Dessertmakerand#8217;s Glossary, with more than 100 entries, from why using oneand#8217;s 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 Hermé, Dorie wrote Desserts by Pierre Hermé, winner of an IACP Cookbook of the Year Award, and Chocolate Desserts by Pierre Hermé, winner of the Gourmand prize for best cookbook in the English language. A contributing editor for Parade, a long-time special correspondent for Bon Appétit, 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 and#183; xii BREAKFAST SWEETS and#183; 1 A CACHE OF COOKIES and#183; 65 CAKES OF ALL KINDS and#183; 177 PIES AND TART S Warm and Cold, Fruity and Nutty, Creamy and Crunchy and#183; 297 SPOON DESSERT S Puddings, Custards, Crisps and Ice Creams and#183; 381 INDISPENSABLES Base Recipes and#183; 439 A Dessert Makerand#8217;s Glossary of Ingredients, Tools and Techniques and#183; 473 Index and#183; 497