Baking with Dorie
Sweet, Salty & Simple
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4.5 • 2 Ratings
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- $23.99
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- $23.99
Publisher Description
A NEW YORK TIMES BESTSELLER
Eater's Best Cookbooks of Fall 2021
Bon Appetit's Cookbook Gift Guide: 2021 Edition
Food & Wine's 23 Fall Cookbooks We're Reading (and Cooking from) This Season
From James Beard Award-winning and NYT best-selling author Dorie Greenspan, a baking book of more than 150 exciting recipes
Say “Dorie Greenspan” and think baking. The renowned author of thirteen cookbooks and winner of five James Beard and two IACP awards offers a collection that celebrates the sweet, the savory, and the simple. Every recipe is signature Dorie: easy—beginners can ace every technique in this book—and accessible, made with everyday ingredients. Are there surprises? Of course! You’ll find ingenious twists like Berry Biscuits. Footlong cheese sticks made with cream puff dough. Apple pie with browned butter spiced like warm mulled cider. A s’mores ice cream cake with velvety chocolate sauce, salty peanuts, and toasted marshmallows. It’s a book of simple yet sophisticated baking. The chapters are classic: Breakfast Stuff • Cakes • Cookies • Pies, Tarts, Cobblers and Crisps • Two Perfect Little Pastries • Salty Side Up. The recipes are unexpected. And there are “Sweethearts” throughout, mini collections of Dorie’s all-time favorites. Don’t miss the meringue Little Marvels or the Double-Decker Caramel Cake. Like all of Dorie’s recipes, they lend themselves to being remade, refashioned, and riffed on.
PUBLISHERS WEEKLY
Five-time James Beard Award winner Greenspan (Dorie's Cookies) offers in this superlative volume a tantalizing medley of bakes, ranging from familiar favorites to inventive twists on classics. In her inviting and assured tone, she gives readers a peek into her recipe developing process with how-tos and gentle nudges, such as a reminder to keep ingredients at room temperature. Greenspan lives part-time in France, and the country's cuisine is apparent in her affinity for brioche-based creations and in recipes including her Peanut-Butter Chocolate Chip Cookies Paris-Style (which mirror the nut-topped type flaunted in Parisian shop windows with a peanut praline finish). The author marks her favorites with hearts, but there is much more to love in here that reflects Greenspan's extensive travels, such as her dense-brownie-like Lisbon Chocolate Cake and cheese swirl babka buns—a savory riff on the sweet New York classic. Other standouts include a sumptuous lemon meringue layer cake, and caramel crunch–chocolate cookies, prepared in muffin tins instead of a baking sheet to achieve its caramelly flavor. Meanwhile, basics such as pie crusts, curds, and pastry creams are corralled into one handy chapter. This sweet trip around the world will leave bakers with much to savor.
