Baking: From My Home to Yours
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Product Description
Even the most homey of the recipes are very special. Dorie’s favorite raisin swirl bread. Huge spicy muffins from her stint as a baker in a legendary 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 tales, 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 regularly best, to how to buy the finest butter, to how the bundt pan got its name.
In Baking with Julia (Child, of course) and Desserts by Pierre Hermé, Dorrie Greenspan gave voice to additional 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 flavor 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 excellent, 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-building 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 know baking anatomy. Equally exact, and reassuring, are her recipe guideposts–she notes, for example, that rubbing butter into the dry ingredients when building 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 inviting color photos, the book will inspire–and inform–baking novices and experts alike. –Arthur Boehm
Recipe Excerpts from Baking: From My Home to Yours
 Toasted Almond Scones |  Granola Grabbers |
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Amazon service has been fantastic as permanently,,,,,,,,,BUT,,,,,,,,,,,,When my book came it was missing pages and had two of the same sections. Currently I am waiting for the replacement to arrive. Again Amazon came through with flying colors. The book is gorgeous. The recipies I have tried so far have been a disappointment! I hope it gets better.
Reader’s Rating: 1 / 5
I had a fantastic deal of distress with the Chocolate Malt Butter-Cream Frosting. I hope that one of you who raved about this cookbook tries it.
Reader’s Rating: 1 / 5
A excellent cook book must have two essential characteristics. First, the recipes have to result in a edible and appealing food item. Second, the presentation of the finished food item has to “culinary pleasing”. This book suffered in the latter. The pictures of each food item was of poor photographic quality and, as a result, did not make each item look like something you wanted to make.
Reader’s Rating: 2 / 5
I have been baking for some 35 years since my mom first let me make cookies on my own when I was seven, and it’s been a lifelong passion for me. I am a fan of Dorie Greenspan’s many baking books — I own several of her earlier books, including “Baking with Julia,” and I use them regularly — so needless to say I was excited about this newest edition and ordered it as soon as I heard about it. But I have to say, when it arrived I was rather shocked at how heavy it is: it weighs in at nearly 5 (yes five!) pounds, and as a consequence it is terribly unwieldy. For persons of you who own “Baking with Julia,” which is also a large book, here’s a comparison: the new book weighs in at 4.75 pounds, whereas “Julia” is nearly a pound lighter at 3.88 pounds. Nonetheless the new book is gorgeous and the recipes are inviting. But I haven’t tried any yet because it’s such a hassle dealing with the book itself. In fact, I am probably going to return it for just that reason. (I’m no weakling either, at 5′10″ and a regular at the gym.) Massive cookbooks seem to be a trend these days, and while they are lovely to look at and might make nice coffeetable books, for persons of us who really USE them for cooking they are very impractical and annoying. Cookbook publishers, are you listening?? If this book gets reissued in a lighter-weight paperback edition at some point, I will buy that. But the hardback monster is going back.
Reader’s Rating: 3 / 5
I was very disappointed in this book as the review I read led me to judge that it would contain all kinds of helpful hints on ingredient sources and substitutions, equipment, etc. There were some ancient standards missing and not too many exciting new recipes. I will probably place this volume in the donation box.
Reader’s Rating: 1 / 5