Baking with Dorie: Sweet, Salty & Simple (Hardcover)
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.
—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