"My favorite baking book of the season is Dorie Greenspan’s Baking Chez Moi. With superb photography of finished dishes and Ms. Greenspan’s clear, clean style, this is a book for any level of baker who wants to broaden his or her repertoire."
--Michael Ruhlman for the Wall Street Journal
"Approachable and adaptable."
--The New York Times
"Greenspan has the gift of clarity and making even the complicated seem doable, which in her hands, it is."
--Corby Kummer for The Atlantic
"French home baking, despite what you might think, is easy, says baking goddess Dorie Greenspan. All you need are a few high-quality ingredients and a bit of care....nearly every page promises some useful tips and shortcuts for the avid baker..."
--NPR.org
"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."
--
Associated Press"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."
--Boston Globe "
Bakers across the world rejoice when Dorie Greenspan comes out with a new cookbook."
--
Washington Post "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
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