Customer Reviews for

Baking: From My Home to Yours

Average Rating 4
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Most Helpful Favorable Review

4 out of 4 people found this review helpful.

Baking

Dorie Greenspan has co-authored two dessert books with French patisserie genius Pierre Herme, and one baking book with American food icon Julia Child, three books which have won four awards between them. This, fellow bakers, is all you need to know about her culinary cr...
Dorie Greenspan has co-authored two dessert books with French patisserie genius Pierre Herme, and one baking book with American food icon Julia Child, three books which have won four awards between them. This, fellow bakers, is all you need to know about her culinary credentials. She writes clearly and encouragingly, including basic explanations of the chemistry of baking, plus numerous practical tips. Think of her as the parent who walks backwards in front of you as you wobble along on your first bicycle, outstretched hands always there when needed to help you steer and balance. A professional by choice but a home baker at heart, Greenspan has filled this book with not only a huge selection of classic homestyle recipes, from struesel muffins to berry cobbler, beautiful pound and marble cakes, brioches and bundt cakes and pecan pie, but also some surprises, such as a honey cornmeal cake with port-poached figs, and a toasted coconut custard tart spiced with a pinch of ground coriander. One of the best surprises is a recipe, courtesy of Herm$#233 , for an ethereally light lemon cream, which is probably worth the price of the book alone. Highly recommended for novice and avid bakers alike.

posted by Anonymous on May 23, 2008

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Most Helpful Critical Review

1 out of 3 people found this review helpful.

Disappointing

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 fai...
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.

posted by Anonymous on October 1, 2008

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  • Anonymous

    Posted October 1, 2008

    Disappointing

    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.

    1 out of 3 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted November 13, 2012

    No text was provided for this review.

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