Baking
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Baking with Dorie: Sweet, Salty & Simple
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.
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.
Editorial Reviews
"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. . . The author marks her favorites with hearts, but there is much more to love in here that reflects Greenspan's extensive travels.. ."
-Publishers Weekly, STARRED review
". . .To read a Greenspan cookbook is to feel welcomed to a party given by an uncommonly empathetic host, and this, Greenspan's 14th, is no exception. Dedicated to recipes that are, as she writes, "simple, rely on basic techniques, and have deep flavors and complex textures," the book delves into cookies, cakes, pies/tarts, savory baked goods, breakfast, and just the right amount of pastry. There are both stalwarts (chocolate babka, English muffins) and lots of fun twists on familiar forms, such as rye-cranberry chocolate chunk cookies and a glorious miso-maple loaf with apricot jam glaze. All of the 150 recipes are accompanied by the generous, accommodating instructions that characterize Greenspan's books: She encourages playing around with different ingredients, offers helpful insights on technique, and reassures you that even if you end up with a mess, it will be a worthwhile one. Really, the biggest difficulty here, especially given the unrelentingly gorgeous photography, is deciding what to make first."
-Rebecca Flint Marx, Eater
-Publishers Weekly, STARRED review
". . .To read a Greenspan cookbook is to feel welcomed to a party given by an uncommonly empathetic host, and this, Greenspan's 14th, is no exception. Dedicated to recipes that are, as she writes, "simple, rely on basic techniques, and have deep flavors and complex textures," the book delves into cookies, cakes, pies/tarts, savory baked goods, breakfast, and just the right amount of pastry. There are both stalwarts (chocolate babka, English muffins) and lots of fun twists on familiar forms, such as rye-cranberry chocolate chunk cookies and a glorious miso-maple loaf with apricot jam glaze. All of the 150 recipes are accompanied by the generous, accommodating instructions that characterize Greenspan's books: She encourages playing around with different ingredients, offers helpful insights on technique, and reassures you that even if you end up with a mess, it will be a worthwhile one. Really, the biggest difficulty here, especially given the unrelentingly gorgeous photography, is deciding what to make first."
-Rebecca Flint Marx, Eater
Readers Top Reviews
Jill Nicely
Thirty is a lot. Master baker Dorie Greenspan has written thirty cookbooks, including this one, so she knows a little about baking, writing recipes, and creating beautiful and delicious baked creations. With Baking with Dorie, she has created sweet and savory baked goods for special occasions or for everyday. Maybe it’s all those years of baking experience that makes this cookbook so special. There are recipes that she’s discovered from traveling to different parts of the world, like the Breakfast-in-Rome Lemon Cake, the Swedish Fika Cake, the Glenorchy Flapjacks (an oat cookie from New Zealand), or the gorgeous Lisbon Chocolate Cake that’s featured on the cover. But she also has a lot of recipes that focus on those flavors that we grew up with here in America and love. She spends a lot of time in the cookie chapter, for example, talking about everyone’s favorite, those chocolate chippers. She starts with the recipe for her Classic Chocolate Chip Cookies and then goes on to offer up five other options, like the One Big Break-Apart Chipper or Peanut Butter Chocolate Chip Cookies Paris Style or her World Peace Cookies 2.0. These pockets of favorite recipe clusters are her “Sweethearts,” and these include her chippers, brioche breads (which includes Brioche Sticky Buns and Chocolate Babka), her celebration cakes (Devil’s Food Party Cake, Lemon Meringue Layer Cake, or her Double-Decker Salted Caramel Cake, for example), or apple pies and tarts (which includes a Mulled Butter Apple Pie, Apple Galette, Apple Pandowdy, and the classic Tarte Tatin). And all of her experience in baking translates to recipes that can be tackled by beginners but with flavors that are sophisticated and so tantalizing that no one would believe you hadn’t taken some classes on pastry. You can start with a recipe like the Whip-it-up-Quick Cornbread or the Park Avenue Brownies (her husband named them that because they’re “thin and rich”), then move on to the French Riviera Lemon Tart (which Dorie calls a “magic trick” for being so easy yet so decadent) or the Vegetable Ribbon Tart, and then try out a Cinnamon Raisin Bread or a Jelly Roll Cake or the Gouda Gougeres or the Clam Chowder Pie. Throughout, she offers up ideas for playing around with the recipes, whether it’s to add unusual ingredients or to change her updated recipe to the original. She gives tips for using a store-bought pie crust for the pies, for example, or how to make things ahead and freeze them, saving you time on the day of the bake. And—I love this—she warns you if a recipe takes a long time or requires hours in the fridge to set, so you’ll know that right off. I’ve been a big fan of Dorie Greenspan for many years, but the year I used Dorie’s Cookies for almost all my Christmas cookies, she stole my heart forever. I still have one aunt who never asks for anything fro...
Aunt G
If you love to bake, want to try to bake or are a cookbook collector, this book is a must. Let's start with the fact that this book is just visually stunning, This book is filled with bright and beautiful photos that will have your fingers twitching to get into the kitchen to satisfy the intense cravings that you are going to be bombarded with. I can't say that every recipe has a pictured but I will say that most do. I loved that this book keeps the instructions and ingredient list simple. I really feel that even a novice baker will have no issues with following and understanding the recipes. The ingredients used are mainly what I would classify as standard staples and if you do come across something you don't have, you should be able to find it just about anywhere. An excellent variety of recipes is included that offer the basics (white bread, chocolate chip cookies and biscuits) to the more unique (Swedish Fika Cake and Glenorchy Flapjacks) add in a solid selection of some savory delights and some helpful info and you have a winning combination that easily earns a spot on your shelf. A perfect treat for yourself or a great gift idea. This is my independent, impartial review. Edit Review
pointeofview
I received this two days ago, and while I haven’t baked anything from it yet, the photography and stories in it are wonderful! Her tips will be a great help. I own several other of her cookbooks, and love each and every one of them….and her!
truth serum
When I got this cookbook I wanted to try everything all at once. All of the recipes are very well written. They include the weight amounts for the fruit in the fruit pies , Which I have never seen before. I started off making the nut feullatine , so easy and so delicious. I have many other cookbooks and this deserves a place on my shelf.
Michael Ouslander
I preordered this book as I am a huge fan of Dorie Greenspan. I have most of her books and each one is better than the one before. This is no exception. This beautiful book is filled with great recipes, amazing pictures and wonderful descriptions. I will say to truly appreciate Ms. Dorie, you need to watch her demonstrate a recipe on YouTube or other videos. She exudes such a love for baking in everything she says and does. She makes me happy.
