Inducted into the James Beard Foundation Who's Who of Food and Beverage, DORIE GREENSPAN was tapped by Julia Child to write Baking with Julia. She coauthored Desserts by Pierre Herm�, which won an IACP Award. Her Around My French Table was an IACP Cookbook of the Year, and Baking: From My Home to Yours won a James Beard Award.
"My favorite baking book of the season is Dorie Greenspan's Baking
Chez Moi. With superb photography of finished dishes and Ms.
Greenspan's clear, clean style, this is a book for any level of
baker who wants to broaden his or her repertoire."--Michael Ruhlman
for the Wall Street Journal "Approachable and adaptable."--The New
York Times "Greenspan has the gift of clarity and making even the
complicated seem doable, which in her hands, it is."--Corby Kummer
for The Atlantic "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..."--NPR.org "No matter how much you don't like to bake,
aren't good at baking, don't even want to bake ... if you listen to
[Dorie] long enough, you'll find yourself hankering to get your
hands into some flour, certain even you can whip up some laborious,
glorious baked treat."
--Associated Press "On the page, Greenspan talks as if she's having
coffee with you, about where she found recipes, about the person
who gave them to her, and when she might serve them... The heart of
the book is sweets that aren't a bit difficult." --Boston Globe
"Bakers across the world rejoice when Dorie Greenspan comes out
with a new cookbook." --Washington Post "While a trip to France may
not be in everyone'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 "Simple
Cakes," "Fancy Cakes," "Tarts and Galettes," and "Baby Cakes and
Petite Pastries"). French "cousins" to American recipes such as the
"Fluted Carrot-Tangerine Cake," and the author's adaptations on
French creations such as "G�teau Basque Fantasie," give readers
something they won'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." --Publishers Weekly, starred "Acclaimed author
Greenspan--who lives part time in Paris and has collaborated with
such famous chefs as Pierre Herm�, Daniel Boulud, and Julia
Child--has learned that some recipes are best left to the pros.
While several of Greenspan'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
won't need beeswax and expensive copper molds to make Greenspan's
canel�s nor will they be chided for using store-bought puff pastry
to make palmiers or pithiviers. All types of desserts--crunchy,
creamy, cakey, frozen, fruity, and fried--are included, as are
simple accompaniments such as homemade cr�me fraiche, chocolate
sauce, and candied fruit. VERDICT: Combining everyday desserts with
doable versions of extremely popular treats (think macarons,
�clairs, and crackle-top cream puffs), Greenspan's new collection
is an instant classic." --Library Journal, st --
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