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Baking Chez Moi – by Dorie Greenspan Description:



Baking Chez Moi My favorite baking book of the season is Dorie Greenspans Baking Chez Moi. With superb photography of finished dishes and Ms. Greenspans clear clean style this is a book for any level of baker who wants to broaden his or her repertoire.–Michael Ruhlman for the Wall Street Journal Approachable and adaptable.–The New York Times Greenspan has the gift of clarity and making even the complicated seem doable which in her hands it is.–Corby Kummer for The Atlantic French home baking despite what you might think is easy says baking goddess Dorie Greenspan. All you need are a few high-quality ingredients and a bit of care….nearly every page promises some useful tips and shortcuts for the avid baker…–NPR.org No matter how much you dont like to bake arent good at baking dont even want to bake … if you listen to [Dorie] long enough youll find yourself hankering to get your hands into some flour certain even you can whip up some laborious glorious baked treat.–Associated Press On the page Greenspan talks as if shes having coffee with you about where she found recipes about the person who gave them to her and when she might serve them… The heart of the book is sweets that arent a bit difficult. –Boston Globe Bakers across the world rejoice when Dorie Greenspan comes out with a new cookbook. –Washington Post While a trip to France may not be in everyones near future veteran cookbook author Greenspan takes home bakers on a tour of Paris through her exceptional collection of recipes (divided into chapters including Simple Cakes Fancy Cakes Tarts and Galettes and Baby Cakes and Petite Pastries). French cousins to American recipes such as the Fluted Carrot-Tangerine Cake and the authors adaptations on French creations such as Gâteau Basque Fantasie give readers something they wont find in other baking tomes. While some multistep selections are more suited for the experienced baker less involved yet equally impressive recipes include a simple plum tart and Nutella-banana panna cotta. Unusual finds like pithiviers a French pastry named after a city in northern France are also included. Hefty headnotes and serving notes provide information about recipe origins and traditions. This is an ideal holiday gift. –Publishers Weekly starred Acclaimed author Greenspan–who lives part time in Paris and has collaborated with such famous chefs as Pierre Hermé Daniel Boulud and Julia Child–has learned that some recipes are best left to the pros. While several of Greenspans 11 cookbooks feature intricate show-stopping desserts her latest focuses on homey baked goods and pared-down versions of traditional French pastries. Home cooks wont need beeswax and expensive copper molds to make Greenspans canelés nor will they be chided for using store-bought puff pastry to make palmiers or pithiviers. All types of desserts–crunchy creamy cakey frozen fruity and fried–are included as are simple accompaniments such as homemade crème fraiche chocolate sauce and candied fruit. VERDICT: Combining everyday desserts with doable versions of extremely popular treats (think macarons éclairs and crackle-top cream puffs) Greenspans new collection is an instant classic. –Library Journal starred Baking Chez Moi – by Dorie Greenspan