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Baking: From My Home To Yours

(HC )

(9 Customer Reviews)

by:
Greenspan, Dorie

List Price:

$40.00

Price:

$26.25

You Save:

$13.75 (34%)

Availablity:

In Stock

Product Details:

HC :

528 Pages

Publisher:

Houghton Mifflin Inc.

Pub. Date:

Aug 30, 2006

Photos:

Color Photographs

Our Part #:

09307

ISBN-10:

0618443363

ISBN-13:

9780618443369

Description:

2007 Beard Award Winner!

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 bakers torch.

Even the most homey of the recipes are very special. Dories 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 Hermés 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 mini book, A Dessert makers Glossary, with more than 100 entries, from why using ones fingers is often best, to how to buy the finest butter, to how the bundt pan got its name.

Dorie Greenspan has written or cowritten eight cookbooks, including Baking with Julia, which won a James Beard Award and an IACP Award; Desserts by Pierre Hermé, which was named IACP Cookbook of the Year; and Chocolate Desserts by Pierre Hermé, which won the Gourmand World Cookbook Award for the best English-language cookbook. She created many recipes for The All-New Joy of Cooking and is a special correspondent for Bon Appétit, for which she writes the Tools of the Trade column.

Related Categories:

Baking

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1. Anonymous User on 10/1/2008, said:

I've made three things from this book so far, and it's highly unlikely I'll be making any more. The Chocolate Ganache Ice Cream was excellent, but the instructions were not. It's amazing that Dorie left out the most crucial step in making any kind of custard. She failed to note that the custard needs to be strained before adding to the melted chocolate. Now since I've made custards and custard-based ice creams before, I was fully aware of the necessity of that step, but I'm sure there are lots of other people who are not. If they're not aware of the necessity to strain out the custard, they will be left with little pieces of scrambled eggs in their ice cream. Real appetizing. The Cinnamon Squares were very good, but too cinnamony, even for me, and I'm a cinnamon lover. That wasn't really a problem, however, since I could always cut it down the next time around. But... something very strange happened after I froze the leftover pieces. When I defrosted them, they were absolutely gooey, sticky, and inedible. Needless to say, they went into the garbage. Now, that has NEVER happened before with any other cake recipe at any time in all the years I've been baking (this is actually a regular cake, not a typical bar or square, even though the title says "squares"). So, why didn't Dorie simply indicate that these don't freeze well? Another real irritation. And lastly, the Espresso Chocolate Shortbread Cookies were very good, but nothing outstanding, and probably not something I'd make again. As usual, the instructions were terrible. Overall, this book is a real disappointment. The best part is the beautiful photography.

(3 people found this comment helpful, 0 did not)

2. Anonymous User on 11/4/2008, said:

I absolutely love this book. I have made about 20 recipes from this book (I'm a member of Tuesdays with Dorie), and I liked all of them. I'm a pastry chef and I would be proud to give this book to any of my pastry friends.

(2 people found this comment helpful, 0 did not)

3. Anonymous User on 10/6/2008, said:

This book is pretty because of the photos, but some of the recipes don't work. I made 2 different cakes, 1 muffin, 1 cookie, and 1 bread, all following the recipes as written. Steps were left out, baking times were off, and the finished baked goods were bad and were tossed out. Reading through other recipes in this book, I see measurements that don't sense and steps left out. FYI: I am cooking instructor, recipe developer, and food writer. I love cooking and baking (my first love is baking) and have baked many, many cakes, cookies, muffins, scones, etc. over the years.

(2 people found this comment helpful, 1 did not)

4. Anonymous User on 3/14/2009, said:

I have made almost a dozen desserts using the recipes in this book and all have been terrific. I can't understand others' problems with this book.

(1 people found this comment helpful, 0 did not)

5. Anonymous User on 10/14/2009, said:

I first checked out this book from the library to try out some of the recipes. Of the ones I tried they turned out fantastic so I ordered the book. The Party Cake, Carmel Crunch Bars, and Applesauce Spice Bars were so good I can't wait to try more of the recipes. I can't believe how many great sounding recipes are in this one book. I too don't understand the problems others had with this book. I have many baking books but this one is my favorite.

(0 people found this comment helpful, 0 did not)

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