Baking: From My Home to Yours
by Dorie Greenspan
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Book Summary Information
Author: Dorie GreenspanEdition: Hardcover
Published: 2006-09-25
ISBN: 0618443363
Number of pages: 528
Publisher: Houghton Mifflin
Book Reviews of Baking: From My Home to Yours
Book Review: So far, so good
Summary: 4 Stars
So far I've only made a couple of recipes from this book (shortbread cookies, cheesecake, brown sugar blueberry cake, brioche, and pecan honey sticky buns). Cheesecake and brioche are two of my favorite things to make (and consume) and the cheesecake and brioche I made using Dorie Greenspan's recipe were the best I've ever had. The shortbread cookie dough was simple to make. I used it as the base for my cheesecake and got rave reviews. The pecan honey sticky buns and brown sugar blueberry cake were made for a bake sale and sold out. One lady bought a bun in the morning and came back a couple of hours later for a second. The brioche is hard work but so worth it. I think next time I'll make a big batch and freeze it. Besides the recipes, I like that Dorie Greenspan includes a section on how to make slight variations. I will definitely be trying more of the recipes from this book.
Summary of Baking: From My Home to Yours
In Baking with Julia (Child, of course) and Desserts by Pierre Herm?, Dorrie Greenspan gave voice to other baking experts while ensuring their recipes worked. Now, in Baking: From My Home to Yours, she steps fully onstage with a collection of 230-plus immediately attractive recipes ranging from breakfast sweets, cakes, and tarts to puddings, custards, ice creams, and crisps. This is homey, eminently doable baking that encompasses the more familiar, like sugar-topped molasses spice cookies, pecan sticky buns, and lemon tart, but also includes the temptingly original, such as Devil's Food White-Out Cake, Coconut-Roasted Pineapple Dacquoise, and Toasted Almond Scones. Her cookie selection, which offers the standout Chocolate Malted Whopper Drops, is particularly good, as is her brownie group, a mini-chapter featuring a very edible espresso cheesecake variation.Greenspan knows her stuff, of course, but it's her droll, anecdotal style (readers learn, for example how a chocolate cake got her fired) and her recipe-making expertise that sets the book apart. Precise descriptions of the baked goods--a pound cake, for example, is said to have a "moist, tightly knit crumb"--help readers understand baking anatomy. Equally exact, and reassuring, are her recipe guideposts--she notes, for example, that rubbing butter into the dry ingredients when making a biscuit recipe will result in "pea-size pieces, pieces the size of oatmeal flakes, and pieces the size of everything in between." With recipe variations and enticing color photos, the book will inspire--and inform--baking novices and experts alike. --Arthur Boehm
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 baker's torch.
Even the most homey of the recipes are very special. Dorie's
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 weren't more than enough, Dorie has
appended a fascinating minibook, A Dessertmaker's Glossary, with
more than 100 entries, from why using one's fingers is often best, to
how to buy the finest butter, to how the bundt pan got its name.
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