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| Baking: From My Home to Yours | 
 enlarge | Author: Dorie Greenspan
Publisher: Houghton Mifflin
Category: Book
List Price: $40.00
Buy New: $10.10
You Save: $29.90 (75%)
New (11) Used (7) from $9.68
Avg. Customer Rating:  76 reviews
Sales Rank: 260327
Format: Bargain Price
Media: Hardcover
Number Of Items: 1
Pages: 528
Shipping Weight (lbs): 4.8
Dimensions (in): 11 x 8.5 x 1.5
Dewey Decimal Number: 641.815
ASIN: B0017HZRB2
Publication Date: September 25, 2006
Availability: Usually ships in 1-2 business days
Condition: brand new ships today!!!!
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| Editorial Reviews:
Amazon.com
In Baking with Julia (Child, of course) and Desserts by Pierre Herme, Dorrie Greenspan gave voice to other 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 spice 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 good, 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-making 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 understand baking anatomy. Equally exact, and reassuring, are her recipe guideposts--she notes, for example, that rubbing butter into the dry ingredients when making 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 enticing color photos, the book will inspire--and inform--baking novices and experts alike. --Arthur Boehm
Product Description
Dorie Greenspan has written recipes for the most eminent chefs in
the world: Pierre Herme, 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 Herme'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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| Customer Reviews: Read 71 more reviews...
 Disappointing results, way too sweet August 16, 2008
1 out of 3 found this review helpful
I had high hopes because I've loved so many of the other books that Dorie has worked on, especially the Pierre Herme books and Baking with Julia. I had expectations that her book would be full of chic but accessible version of "home" baking.
My first complaint is that there are very few compelling recipes here. The cake chapter, for instance, just isn't that inspiring. Likewise with the cookie chapter. There are many good-looking recipes recipes, but very few that would send me into the kitchen.
My second complaint is that the recipes I've tried have been a bit lackluster and/or exceedingly sweet. I tried the most classic brownie recipe and did not like it at all, the texture was almost sandy, hard to explain. Pierre Herme's brownie recipe blows it out of the water, and it's really not anything complicated.
I also tried the perfect party cake and the black and white cake from the cover. Again, both were way too sweet and little else.
The other day I tried a batch of the dulce de leche cookies, which I hoped to bring to work. The cookies, plain, tasted okay but not so special--they need something, maybe some cinnamon, I don't know. Once they were filled and sandwiched, they went overboard with jaw-clenching sweetness. The next day they were mush, and 3 days later they are still sitting on the kitchen table, waiting until I can allow myself to throw them out.
The World Peace cookies didn't impress me much either, and I much prefer the chocolate sables from the Herme book. Like the black and white cake, it suffers from the chocolate chip bits.
I was really surprised to notice this trend with her book, and I still haven't given up on it. But I have to admit that, were it not for the esteem I have for Greenspan, I would have quit this book a while back. It seems like she was aiming for as large a book as she could put together, and it shows in some of the uninspiring recipes. I would have much preferred a book half the size with a more discriminating choice of recipes.
So far, so good July 14, 2008
1 out of 1 found this review helpful
So far I've only made a couple of recipes from this book (shortbread cookies, cheesecake, brown sugar blueberry cake, brioche, and pecan honey sticky buns). Cheesecake and brioche are two of my favorite things to make (and consume) and the cheesecake and brioche I made using Dorie Greenspan's recipe were the best I've ever had. The shortbread cookie dough was simple to make. I used it as the base for my cheesecake and got rave reviews. The pecan honey sticky buns and brown sugar blueberry cake were made for a bake sale and sold out. One lady bought a bun in the morning and came back a couple of hours later for a second. The brioche is hard work but so worth it. I think next time I'll make a big batch and freeze it. Besides the recipes, I like that Dorie Greenspan includes a section on how to make slight variations. I will definitely be trying more of the recipes from this book.
 YUMMY RECIPES June 27, 2008
Love this book, I use it as a companion resource to my Martha Steward Baking book. Definitely one to add to your collection.
I could not live without it. June 14, 2008
2 out of 3 found this review helpful
I noticed my favorite cooking blog, Smitten Kitchen, frequently references this book, so I figured I ought to check it out. Boy, was that the right decision.
I have made the tiramisu cake, chocolate chocolate chunk muffins, cornmeal maple biscuits, almond scones, peanut-caramel brownie cake, chocolate chip cookies, raisin-cinnamon swirl bread, and sugar cookies. All of these recipes were delicious and received many compliments.
I have not found any problem with cooking temperatures or times.
The recipes vary from traditional to novel and I know I can find something perfect for any occasion.
The photos are gorgeous and I really like Dorie's tone, which guides you and anticipates questions.
I could not live without this book.
Great book, needs better editing June 12, 2008
2 out of 3 found this review helpful
On the whole, I think this is a great general baking book. I like the author's personal anecdotes, her matter-of-fact style, and the recipes themselves.
However, of the four or five recipes I've tried, at least half have left out a major step or failed to mention when to include an ingredient. An experienced baker can figure it out, but in general someone should be checking for that sort of thing before the book goes to press.
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