Dorie Greenspan has written recipes for the most eminent chefs in the world: Pierre Herm , 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 Herm '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.

Binding Type: Hardcover
Publisher: Rux Martin/Houghton Mifflin Harcourt
Published: 11/01/2006
ISBN: 9780618443369
Pages: 514
Weight: 4.77lbs
Size: 11.44h x 8.66w x 1.51d
Award: Quill Awards - Nominee
Award: James Beard Foundation Book Awards - Winner
Award: IACP Crystal Whisk Award - Finalist

Review Citations: Library Journal Prepub Alert 07/01/2006 pg. 50
Publishers Weekly 09/18/2006 pg. 52
People Weekly 11/27/2006 pg. 57
Library Journal 12/01/2006 pg. 158
LJ Best Books of Year 01/01/2007 pg. 52