Baking with Dorie : sweet, salty & simple /

Enhanced descriptions from Syndetics:

A NEW YORK TIMES BESTSELLER

Eater's Best Cookbooks of Fall 2021

Bon Appetit's Cookbook Gift Guide: 2021 Edition

Food & Wine's 23 Fall Cookbooks We're Reading (and Cooking from) This Season

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.

Reviews provided by Syndetics

Library Journal Review

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

Publishers Weekly Review

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.)

Booklist Review

For her fourteenth cookbook in 30 years, James Beard Award--winner Greenspan (Everyday Dorie, 2018) offers an absolute celebration of the recipes she loves "most, recipes that are simple, rely on basic techniques and have deep flavors and complex textures." With recipes organized by occasion or types (breakfast, cakes, cookies, pastries, pies and cobblers, savory snacks, and dinner bakes), every chapter features a handful of Greenspan's favorites, marked as "Sweethearts" (a "2.0" version of her beloved world-peace cookies, tarte Tatin she swears is foolproof even for beginners). Loyal fans won't be surprised that ingredient lists, recipe introductions, and narrative instructions trend long (enjoyably so); most recipes fall on two pages, with additional pages for gorgeous, detailed photos by Mark Weinberg. Besides tips for working ahead and storing finished goods, many recipes include notes for "playing around" with ideas--like turning a brioche loaf into pull-apart bread--or flavor variations. Some sweet standouts: miso-maple loaf, "chunklet" cookies baked in muffin tins until caramelized, no-bake strawberry cheesecake with a hidden layer of chocolate ganache. Savories are inspired too: clam-chowder pie complete with oyster-cracker topping, double-corn tomato crisp. This thoroughly explained and understated-yet-elegant collection will keep bakers joyously busy.

Author notes provided by Syndetics

she is the author of five cookbooks, including the award winning Desserts by Pierre Herme & Baking with Julia. She is a columnist for Bon Appetit & her articles & recipes have appeared in The New York Time, Food & Wine & other national publications.

(Publisher Provided)