Baking With Dorie: Sweet, Salty & Simple

by Dorie Greenspan

Overview

A NEW YORK TIMES BESTSELLER

Eater's Best Cookbooks of Fall 2021

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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.

Product Details

ISBN-13:	9780358223580
Publisher:	HarperCollins
Publication date:	10/19/2021
Pages:	400
Product dimensions:	7.94(w) x 10.00(h) x (d)

About the Author

Inducted into the James Beard Foundation’s Who’s Who of Food and Beverage in America, Dorie Greenspan is the New York Times bestselling and IACP award and James Beard Award winning author of fifteen cookbooks, including Baking with Dorie, Dorie’s Cookies, Around My French Table, Baking Chez Moi, and Baking: From My Home to Yours, and a Substack with a hugely devoted following, xoxoDorie Newsletter. She lives and bakes in New York City, Westbrook, Connecticut, and Paris.

Editorial Reviews

★ 10/04/2021

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. Agent: David Black, David Black Literary Agency. (Oct.)

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. . . The author marks her favorites with hearts, but there is much more to love in here that reflects Greenspan’s extensive travels.. .” — Publishers Weekly, STARRED review

From the Publisher

07/01/2021

James Beard award winner Greenspan is back with her 14th cookbook, a celebration of baking in all its varied forms with recipes ranging from breads and cookies to pastries and savory bakes. Each chapter includes a brief how-to guide with tips for perfecting different types of baked goods, including gluten-free treats. Classics are here, although Greenspan is not afraid to put her own spin on tradition; for example, she presents a linzer tart made with a double crust in lieu of the familiar lattice weave, and suggests baking madeleines in a mini-muffin tin to increase the ratio of crunchy crust to cake-like crumb. This cookbook also offers a mini master class on making meringues and choux pastry, which will appeal to readers seeking a baking challenge. Greenspan's calm, reassuring voice is evident throughout the book, and her emphasis on freedom and flexibility in baking is a refreshing approach. VERDICT Greenspan's latest is an essential collection for bakers with mid-level experience and skills (and, ideally, a stand mixer).—Kelsy Peterson, Brighton Grammar Sch., Melbourne, Australia

Library Journal