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.Editorial Descriptions are usually submitted by the manufacturers, publishers and authors. Contact us if you are one of them, and wish to change the above description. |
