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Dorie Greenspan’s food writing debut started with “Baking with Julia” on Nov.4th 1996.
Baking with Julia is not only a book full of glorious recipes but also one that continues Julia’s teaching tradition. Here, basic techniques come alive and are made easily comprehensible in recipes that demonstrate the myriad ways of raising dough, glazing cakes, and decorating crusts. This is the resource you’ll turn to again and again for all your baking needs. With Baking with Julia in your cookbook library, you can become a master baker.
Photo Courtesy Dorie Greenspan
and continues with her 14th book “Baking with Dorie”
Photo Courtesy Dorie Greenspan
Never one to leave a recipe unexamined or unimproved, Dorie writes, “Can there really be something new when it comes to chocolate chip cookies? Yes! Try Moko’s cookies with chocolate and poppy seeds or my take on the latest trend in Paris: cookies with extravagant toppings. Must babka, that rich yeasted loaf usually swirled around a chocolaty filling, be sweet? No! It can be made with cheese and a salty streusel that’s so good it can be a snack on its own. Can you bake muesli into a Bundt cake? Yes—it’s great! Can the dough that we use for cream puffs, éclairs and profiteroles—one of my favorite doughs—be stretched out long and thin, like breadsticks? And can they be sweet or salty? And will they look and taste like something completely new? Yes, yes and yes.” The result of these and dozens more re-imaginings, is a book filled with inspired and original recipes that offer enchanted, delicious, and unexpected surprises.
Many of these recipes are inspired by Dorie’s travels, like the glossy-topped almond cake that a Swedish pastry chef taught her, or the Lisbon Chocolate Cake, a dense, almost brownie-like layer topped with a whipped dark chocolate ganache. Others were created when Dorie used a traditionally sweet item technique to create a savory revelation like Cheese Swirled Babka Buns. Dorie also offers some of her favorite mainstay recipes, noting them in each chapter contents with a heart, as they are her “Sweethearts.” She wanted to indicate “a special place for those recipes that use brioche dough and those based on cream puff dough, to highlight chocolate chip cookies, meringues, layer cakes for celebrations big and small and pies, pandowdies, crisps and pastries made with apples, including a splendid tarte Tatin that’s foolproof, even for first-timers.”
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BAKING WITH DORIE begins with a helpful chapter offering tips and preferences when it comes to weights, measures, and essential ingredients. The chapters that follow are organized as per below, here with a sample of accompanying recipes:
BREAKFAST: Great Starts to Every Day – Brioche Sticky Buns, Iced Honey-Apple Scones with Spelt, Mochaccino Muffins, Crumb-Topped Ricotta Coffee Cake
CAKE Big and Small, Fancy and Simple – Cranberry Spice Squares, Chunky Lemon Cornmeal Cake, Coconut-Milk Chocolate Marble Cake, S’Mores Ice Cream Cake
COOKIES All Kinds for All Times – One Big Break Apart Chipper, Copenhagen Rye Cookies with Chocolate, Spice and Seeds, Tenderest Shortbread Four Ways, Pistachio-Matcha Financiers
Photo by Mark Weinberg – Courtesy Dorie Greenspan
Photo by Mark Weinberg – Courtesy Dorie Greenspan
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TWO PERFECT LITTLE PASTRIES: Cream Puffs and Meringes – Cream Puffs with Crackle and Cream, Gouda Gougeres, Meringue Snackers, Parfait Layerered Vacherin
PIES, TARTS, COBBLERS AND CRISPS: Through the Seasons – Mulled Butter Apple Pie, Cottage Berry Cobbler, Lick-the-Pot Chocolate Pudding Pie, Parisian Custard Tart
SALTY SIDE UP: Satisfying Suppers, Sides and More – Goat Cheese-Black Pepper Quick Bread, Vegetable Ribbon Tart, Smoked Salmon Roll-Up, Double Corn Tomato Crisp
BASICS, MUST KNOWS AND FILLIPS – Doughs, Creams, Curds, Sauces, Streusels
Filled with gorgeous full color photographs throughout and recipes featuring easy-to-find ingredients that will satisfy just about any craving–sweet or salty–BAKING WITH DORIE is the perfect addition to any baker’s collection.
ABOUT THE AUTHOR “Baking with Dorie” marks Dorie Greenspan’s thirteenth anniversary as a cookbook author. Her reassuring voice has empowered millions of bakers and made her an international icon. She is a columnist for the New York Times Magazine. Her fourteen cookbooks include Baking with Dorie, Dorie’s Cookies, the New York Times bestsellers Baking Chez Moi and Around My French Table, and Baking: From My Home to Yours. She has won five James Beard Awards, was inducted into the Who’s Who of Food and Beverage in America, and awarded an Order of Agricultural Merit from the French government for her outstanding writing on the foods of that country. She lives in New York City, Westbrook, Connecticut, and Paris.
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BAKING WITH DORIE
Sweet, Salty & Simple
By Dorie Greenspan
Houghton Mifflin Harcourt; $35.00; October 19, 2021; 400 pages
ISBN: 9780358223580
For more information hmhco.com and doriegreenspan.com
@doriegreenspan
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