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Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere Hardcover – Illustrated, October 28, 2014
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Featured Recipes from Baking Chez Moi
"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."
"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."
"Bakers across the world rejoice when Dorie Greenspan comes out with a new cookbook."
"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 “Gâteau 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 Hermé, 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 canelés 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 crème fraiche, chocolate sauce, and candied fruit. VERDICT: Combining everyday desserts with doable versions of extremely popular treats (think macarons, éclairs, and crackle-top cream puffs), Greenspan's new collection is an instant classic."
--Library Journal, starred
- Item Weight : 3.91 pounds
- Hardcover : 496 pages
- ISBN-10 : 0547724241
- ISBN-13 : 978-0547724249
- Dimensions : 8.38 x 1.49 x 10.88 inches
- Publisher : Rux Martin/Houghton Mifflin Harcourt; Illustrated edition (October 28, 2014)
- Language: : English
- Best Sellers Rank: #65,045 in Books (See Top 100 in Books)
- Customer Reviews:
Top reviews from the United States
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The cookbook is beautiful & big with easy to read type & gorgeous photos (not every recipe has a photo). It is the same style as her "Baking" cookbook. She gives measurements in European metric weight & the usual American volume. I use either, it just depends on what I'm baking. She gives information on storing or making ahead & serving. Also ideas on changing ingredients for different flavor, etc. She is an open-minded cook & encourages you to experiment & make the recipe your own. Most of the recipes are not crazy complicated although she does have some for more experienced cooks. She is very good at explaining each step in her recipes so I would think even a novice cook would be successful. There are many simple recipes.
This is not strictly a baking cookbook. There are also puddings, custards, caramels, candies, sauces, etc.
This is another great cookbook -maybe not as great as "Baking"; that would be hard to top but this is a very close second. I got this 2 weeks ago & have been busily baking from it. Everything has turned out delicious so far. I started with the beautiful "Custardy Apple Squares". I had a few honey crisp apples that needed to be used so serendipity. It was simple & fast. I watched it bake, waiting & wondering if it would get that puffy/custardy look & it did! It looked just like the photo & tasted delicious. This would make a wonderful weekend breakfast treat too. This recipe will go in to my fall/winter dessert rotation.
Next I tried her "Saint-Pierre Poppy Seed Cake". Having a Czech grandma, I am a sucker for anything poppy seed. Clementines are in season so that is what I have in my fridge & used in this recipe. This is a fairly simple loaf cake that keeps well. I added nutmeg because that is what my grandma would have done - nutmeg was her secret weapon. It is nothing fancy but it is delicious & it was delicious the next day.
I also baked her "Black-and-White Madeleines" for a change from the Madeleines recipe in her "Baking" cookbook - my favorite Madeleine recipe. Also excellent & a nice change with the chocolate - yum.
She even has a recipe for "Parisian Macarons" & "Basque Macarons". I love baking Macaron (takes a lot of trial & error to get them right) but have not tried these yet. I will give them a go in the winter as I gear up to make Macaron Valentine treats for friends and family. But just looking through the recipe, I think it will be a success. She gives very clear step-by-step instructions which is very important for baking these. If you try them & they don't turn out the first time, you are not alone - they are very tricky no matter how good the recipe is. I'm impressed & thrilled that she included a recipe.
You newbies who don't know, you can trust Dorie Greenspan. Her recipes are solid - no steps left out and very tasty. If she wrote it, it's a good cookbook. As good for newbies as for anyone! She walks you through it. No knowledge is assumed on your part. She tells you every step, so you really can't mess it up. :)
I've been working my way through...I was going to make those little caramels first, but then I saw the Rhubarb-Brown Sugar Cake and all bets were off. YUM!! It's like I waited my whole life for that. Then another and another...I still haven't made the damn caramels. I gained five pounds making all these yummy things and indulging too much, so I have to stop for a bit. :)
But it's all good. You can never go wrong with Dorie Greenspan. If she wrote it, it's good. :)
I have a very, very small collage on the side of my fridge (close to the oven) with the faces of my Grandma, Julia Child, Alton Brown and Dorie Greenspan. I hung it as a joke, hoping I'd get some kind of cosmic culinary assistance. You have to be good to make the side of the fridge! :)
Also, I ordered from a seller who advertised the book as "new" but when it arrived, there was wear on the dust jacket probably from storage and, very weirdly, the entire book was curved. It does not lay flat on the table. I had hoped to leaf through this and, if I liked it, pass it on as a gift for a friend next week, but I'll have to keep this copy and order another, this time from Amazon.
In addition, the recipes are well-worked out and tested so that they come out the way they're supposed to. Every recipe uses natural ingredients so I feel good about serving the results to my family.
Top reviews from other countries
Foto squisite e qualità ottima della carta, della stampa e dei colori scelti. Lo stile di Dorie è divertente e sagace, una lettura davvero interessante.
Questo libro mi ha aperto un mondo e ha rinvigorito la mia passione per la cucina e per i dolci.
Thank you Dorie! Looking forward your cookies' book:)