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Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere Hardcover – 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
Top customer reviews
I am a proud owner of Greenspan's two previous books: Baking: From My Home to Yours and Around My French Table. I preordered this back in the spring. I respect Greenspan's work. She doesn't put books out at the current popular breakneck pace. I wait a few years in between her books, and when one finally comes out, I feel confident that it will be delightful and flawless. When Baking Chez Moi arrived this morning, I devoured it.
Baking Chez Moi is a bit taller than the average cookbook, a common feature of Greenspan's cookbooks. This is nice because the book has slightly larger type than an average cookbook. The book is well-bound, no flimsiness present, and has good quality paper. It stays open fairly well on its own when you cook from it, but it is a thick book so if you're cooking recipes from the very front or end, you are going to need a cookbook stand to keep it open. I have been finding lots of mistakes in cookbook indexes lately, and so far this index is well done.
Baking Chez Moi is neatly divided into a handful of chapters: simple cakes; fancy cakes; tarts and gallettes; baby cakes and petite pastries; cookies and bars; fruits, creams, frozen desserts and candies; and basics. Each chapter then has it's own table of contents. Each recipe has a wonderful introduction by Dorie that is usually several paragraphs long which gives the reader greater insight into the recipe's origins, the authors memories regarding the first time she tried the recipe, or useful cooking/serving information. In the sidebar of each recipe, Greenspan lists how many servings the recipe yields as well how to serve the recipe. In the sidebar you will also find storage information for each recipe. I can't tell you how many times I've wondered whether to refrigerate a dessert or let it stand at room temp. She takes the guesswork out of getting the longest life out of your dessert.
Those of you who expect a photograph for every recipe will be disappointed to learn that there is not a photograph for every recipe. There are plenty of photographs though for you to admire. All of them are stunning and show the food in great detail. Most of them are full page. I've always found Greenspan's recipes to be clear enough that I don't need a photo to cook them, but I am overjoyed when she gives us a glimpse of her lovely handiwork. The type for the recipe headings is a beautiful autumnal orange that is not difficult to read while ingredients are listed in a deep chocolate that also shouldn't cause any trouble reading. The majority of the recipe is in standard black. The overall feel achieved by the coloring is that this is indeed your premier fall baking book.
I was delighted to find numerous asides scattered throughout the cookbook. You'll learn in greater detail about ingredients such as vanilla as well as techniques to make your finished product better such as soaking dried fruit. I know French cuisine sometimes is burdened by the stereotype of being incredibly fancy or technical, but that stereotype is blown out of the water with this cookbook. The vast majority of the recipes have ingredients that can be bought at your local chain grocery store, and I was floored to find that I had the ingredients for many of the recipes in my pantry already. While some of the cakes and other desserts do have multiple components to complete them, they are simple and can be easily done in a day. I truly believe that this book can be utilized by the beginning baking who is looking to spread her wings as well as thoroughly enjoyed by the moderate level and advanced level baker. There are a few recipes such as the rose Frasier that require multiple ingredients and a time investment for those of you who love a challenge.
The book is primarily listed in cups, ounces, spoons, etc. In many instances it is also converted to grams and milliliters. This is not always true to case. Sometimes spoons are converted; sometimes not (mostly they aren't). I know measurement methods are very important to some of you so I thought I'd mention it. Most of the recipes are classics or close to classic, but every now and then you will find a spin on the traditional such as with the nutella-banana panna cotta or the green tea sables.
I am very happy with my current spread of sable cookies and homemade hot chocolate. The hot chocolate is not too sweet and the bit of fleur de sel makes it all the happier. Dorie Greenspan is like the sophisticated older aunt who comes into town every couple years, updates your recipes, and shows you that simple things are often time the best.
Too long? Didn't read? I love it, and I think you'll love it, too. Go buy a copy, and pick up one for gift-giving.