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Baking: From My Home to Yours – tekijä:…
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Baking: From My Home to Yours (vuoden 2006 painos)

– tekijä: Dorie Greenspan (Tekijä)

JäseniäKirja-arvostelujaSuosituimmuussijaKeskimääräinen arvioMaininnat
6201628,228 (4.5)4
Dorie Greenspan has written recipes for the most eminent chefs in the world: Pierre Hermé, 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 Hermé'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.… (lisätietoja)
Jäsen:SarcasticWit
Teoksen nimi:Baking: From My Home to Yours
Kirjailijat:Dorie Greenspan (Tekijä)
Info:Rux Martin/Houghton Mifflin Harcourt (2006), Edition: Illustrated, 528 pages
Kokoelmat:Oma kirjasto
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Baking: From My Home to Yours (tekijä: Dorie Greenspan)

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Näyttää 1-5 (yhteensä 15) (seuraava | näytä kaikki)
Well. I think I can say Dorie Greenspan is my new favorite cookbook author. Most cookbooks, I'm lucky if I can find a couple recipes of interest. In her cookbooks, I find bunches. I just recently borrowed her Around My French Table through Amazon Prime, and loved it so much I went out and bought a hardcover. You better believe I jumped on the chance to read this cookbook for free through Prime, too--and I found even more recipes of interest. Not only are her recipes appealing, but her tone is utterly approachable and friendly. I'll continue to seek out her books and try her recipes. ( )
  ladycato | Dec 5, 2019 |
Checked this out from the library, renewed it the maximum times. It will be on my Christmas list. ( )
  rlsalvati | Jul 5, 2016 |
Fantastic cookbook for baking and other treats. The chocolate armagnac cake is delish! ( )
  lesmel | May 18, 2013 |
No doubt I'm going to need to own this one- too many good recipes to try in the checkout/renewal time I get from the library!! ( )
  wwrawson | Mar 31, 2013 |
This is an absolute masterpiece among baking books. Dorie is a very talented chef and writer, and her recipes are as clearly laid out as they are delicious. She includes sidebars for how to plan ahead (if a given recipe can be prepared up to a certain point and then frozen, or how long it will keep and how it should be stored), and lots of variations for many of the recipes. Ingredients, equipment needed, and yield are all clearly marked. Her anecdotes in the introductions to each recipe are heartwarming and often funny. The pictures are gorgeous and the food is styled beautifully without intimidating the average home baker into thinking the results are unattainable. I have made dozens of the recipes and have only been disappointed once - the Brown Sugar Pecan Shortbread on page 127 and I are not on speaking terms, but the rest of the recipes are excellent enough to far outweigh one bad one.

A few favorites: the chocolate chip cookies on p. 68 (these are thin, chewy, and the sugar gets almost caramelized.... so good!), sugar topped molasses spice cookies (p. 77), world peace cookies (p. 138), rugelach (p. 150 - these are the best rugelach ever, and I'm a jew from Brooklyn, so take my word for it), perfect party cake (p. 250), tarte tatin (p. 312), chocolate-crunched caramel tart (p. 355 - this is so good I can't make it anymore, because I will eat it all), and the cranberry-lime galette (p. 364 - try it as an unconventional thanksgiving dessert option).

This book is so huge and encyclopedic that even after all the dishes I've tried, I feel like I've barely made a dent. This is always one of the books I browse first whenever I feel like baking something. ( )
  agirlnamedfury | Mar 30, 2013 |
Näyttää 1-5 (yhteensä 15) (seuraava | näytä kaikki)
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Englanninkielinen Wikipedia (4)

Dorie Greenspan has written recipes for the most eminent chefs in the world: Pierre Hermé, 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 Hermé'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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