Baking: from my home to yours - dorie greenspan

The 300 recipes in this volume 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.

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 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 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 werent more than enough, Dorie has appended a fascinating minibook, A Dessertmakers 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.