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Baking: From My Home to Yours Hardcover – September 25, 2006
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Greenspan knows her stuff, of course, but it's her droll, anecdotal style (readers learn, for example how a chocolate cake got her fired) and her recipe-making expertise that sets the book apart. Precise descriptions of the baked goods--a pound cake, for example, is said to have a "moist, tightly knit crumb"--help readers understand baking anatomy. Equally exact, and reassuring, are her recipe guideposts--she notes, for example, that rubbing butter into the dry ingredients when making a biscuit recipe will result in "pea-size pieces, pieces the size of oatmeal flakes, and pieces the size of everything in between." With recipe variations and enticing color photos, the book will inspire--and inform--baking novices and experts alike. --Arthur Boehm
Recipe Excerpts from Baking: From My Home to Yours
Toasted Almond Scones
From Publishers Weekly
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More About the Author
Dorie's next book, Around the French Table, will be published in 2010.
Dorie lives in New York City; Westbrook, Connecticut; and Paris. You can read about her food adventures in these and other places at www.doriegreenspan.com.
Top Customer Reviews
This is a marvelous book (I give it 4.5 stars) - cogently written with great style and clarity. Greenspan walks you through each step as if she were standing with you in the kitchen - and there's not a hint of pretense. So many cookbooks - pastry volumes in particular - have an almost punitive tone: "NEVER do this"; "ALWAYS do that". While the chemistry of baking must be respected, I have never seen the benefits of terrifying the reader or quashing one's creativity. You'll find none of that in this tome (save for the admonishments regarding the purity of butter). Greenspan is friendly, approachable, and forgiving. Her own fearlessness, mistakes, and inventiveness have inevitably led to better results. No knuckle-rapping here! You'll feel as if you're baking with an old friend. If you're a fan of the great Maida Heatter, you'll appreciate Dorie Greenspan.
The recipes are more comfort desserts than elegant showstoppers (although the "Peppermint Cream Puff Ring, based on the famous "Paris-Brest" pastry certainly has the glam factor) - but any of them would be welcome at almost any gathering - from a family picnic to a black-tie celebration. The text fonts are readable, the layout friendly and navigable, and the photographs gorgeous (although some are titled and others are not). The permanent hard cover is identical to the dust cover and can be wiped clean.Read more ›
Dorie Greenspan is my brand new baking buddy!! The way that she speaks to you as you're reading the recipe introduction, you feel as if she's right in the kitchen with you, right next to you, just talking and spending the time showing you a fabulous recipe that will make you feel like a baking diva (or divo)!! I think that it's the secret to her incredible success and since she's written over nine books, you got to figure that she knows what she's doing.
I first learned of Dorie specifically when she worked with Julia Child in making "Baking with Julia"; probably my favorite Julia book. The character of her writing is that of someone who has come to know and love the kitchen as much as yourself. She seems to gravitate to baking and make it as much a love of art as it is a love of creating. No wonder that you feel so comfortable attempting these desserts since Dorie makes them so accessible without feeling the need for intense training or bizarre ingredients.
The book itself is a grand adventure, as is its size; big and sturdy and printed just right with smooth pages holding glossy photographs and temptng treats of what will be; they are large and detailed so you know what to expect.Read more ›
This sub-genre is very personal in that it reflects the recipes that happen to have meant a lot to the authors over the years. It also covers a broad range of recipes, hitting virtually every major type of baking, including pastry (pies, tarts, shells), cookies (drop, roll, sheet), cakes, yeast breads, and quick breads (muffins, biscuits, scones, fruit and vegetable breads) and cooked sweets (puddings, flans, custards). In spite of this wide coverage, there is no concerted effort to touch every little corner of baking lore or professional genre. This sets it apart from `Baking With Julia' which made a point of bringing in experts in literally every baking discipline, including some of the more esoteric topics such as artisinal (natural yeast) bread baking and wedding cakes. It also sets it apart from the excellent books done by both baking teachers (Malgieri, Flo Braker, Rose Levy Beranbaum) and leading restaurant pastry chefs (`The Sweet Life' by Chanterelle pastry chef, Kate Zuckerman and `The Secrets of Baking' by Spago pastry chef, Sherry Yard) which delve deep into the whys and wherefores of baking techniques.Read more ›
Most Recent Customer Reviews
Nothing special. Epicurious on line is much better. This was a big waste of money.Published 11 days ago by sharon
I hate this book. I bake every day and I waited a long time to get this cookbookI anticipated it highly, as I have heard such great things about Dorie Greenspan. Read morePublished 4 months ago by ashley
Fantastic book for anyone who enjoys baking... I've tried a number of Ms Greenspan's recipes and not been disappointed... Read morePublished 4 months ago by H Wayne Lail