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.
