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. |
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