A NEW YORK TIMES BESTSELLER Eater's Best Cookbooks of Fall 2021 Bon Appetit's Cookbook Gift Guide: 2021 Edition Food & Wine's 23 Fall Cookbooks We're Reading (and Cooking from) This Season 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.…
"Dorie Greenspan is one of those upper echelon cookbook authors. I love her. I’ve worked with her a bit and I never cease to learn something from her. It’s a gorgeous book, first of all, and it’s got so many different types of bakes. They just run the gamut. If you want something really simple, like a simple loaf cake, that’s in here; if you want a showstopper layered cake, that’s in here, too. She has a whole section devoted to chocolate chip cookies. You think, ‘Okay, how much can I do with those?’ She makes a compelling case that there’s a lot you can do with them, swapping in flours, using some cocoa powder. She has one recipe, which I’m really excited to try, that turns them into slice and bake cookies, and then you bake them in a muffin tin, so you get these chocolate chip cookies with really crispy, caramelized edges. It’s so smart. Again, someone who comes up with things that I would never have thought of. She does a bread pudding with scones. Of course, why not? She has a reputation for being very reader-friendly and that certainly comes through in this book. She is always offering information, like how to store things, which is missing in a lot of recipes. Or whether you can do any of the work ahead of time. Basically, any time a recipe has that option, she includes it. She also has little sections in most of the recipes called ‘playing around’ that give you ideas on how you can customize it to your own tastes, swapping out chocolate or flours or decorating them differently. And she has a very good writing style. My colleague Ann Maloney, who has baked a lot out of this book, said that she always feels like she’s standing next to you, but not in an overbearing way. She tells you what to anticipate. If something’s going to look weird, ‘don’t worry, it’ll come together’; ‘Here’s where you might run into trouble.’ It’s a very reader-friendly style. Even if there are more complicated recipes in here, I still think this is a book that a baker who’s a relative beginner could pick up and have some success with. She said this was her 14th cookbook and it’s the 30th anniversary of her very first cookbook. Dorie is here to stay. And we are lucky."
"Who doesn’t like baking with Dorie? You might feel a jolt of déjà vu at this new release from the popular baking doyenne (author of Baking, Baking Chez Moi, and the Baking with Dorie app, among others). Same meticulous Dorie-style foolproof instructions but newly packaged into a collection of irresistible essentials. Most are sweet sophisticates, like Mocha-Walnut Torte, Tea and Honey Madeleines, and Apple Szarlotka; but there are head-turning savories (clam chowder pie!) and breakfast treats (cheddar-scallion scones!) too. Whether this winter brings convivial gatherings or yet another unwelcome quarantine, these indulgences will lift all spirits and every mood."
