Baking : From My Home to Yours

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Dorie Greenspan has written recipes for the most eminent chefs in the world: Pierre Herme, 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 Herme 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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  • Hardback | 514 pages
  • 228.6 x 304.8 x 38.1mm | 2,063.83g
  • Houghton Mifflin (Trade)
  • BostonUnited States
  • English
  • 0618443363
  • 9780618443369
  • 30,800

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