Dorie Greenspan Pořadí knih

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. 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.

Celebrated for its exceptional recipes, this award-winning baking and dessert book offers a collection of innovative and delicious treats. With a focus on both classic and modern techniques, it guides readers through the art of baking, featuring a variety of desserts that cater to different tastes and occasions. The author shares personal anecdotes and tips, making it not just a cookbook but also an inspiring journey into the world of baking. Perfect for both novice bakers and seasoned chefs looking to expand their repertoire.

A James Beard Award winner offers personable recipes for French home cooking, presenting more than three hundred recipes for hors d'oeuvres, salads, soups, meat dishes, fish, vegetables, and desserts, with a separate section on making dough, vinaigrettes, and sauces.

Offers more than three hundred of the author's favorite recipes, including split-level pudding, gingered carrot cookies, and fold-over pear torte, and provides baking tips and a glossary.

A collection of recipes from Daniel Boulud, the chef at Café Boulud in New York City, for a variety of French-American dishes, with explanation of basic and advanced cooking techniques.

Nothing promises pleasure more readily than "freshly baked." This book offers dedicated home cooks, whether novices or seasoned veterans, a unique distillation of the baker's art. It is filled with glorious recipes and continues Julia's teaching tradition, making basic techniques comprehensible through recipes that showcase various methods for raising dough, glazing cakes, and decorating crusts. With this resource, you can become a master baker, and now is the perfect time to bake. Quality baking today is more varied, exciting, and authentic than ever, celebrated through enticing recipes that blend sophisticated European techniques with American tastes and ingredients. Creative flair shines through as napoleons are layered with tropical fruits, and pumpkin and cranberries are kneaded into bread doughs. Step-by-step photographs illustrate the essential building blocks of pastry and bread baking, allowing fancy creations to take flight. The book features contributions from today's master bakers, including Flo Braker, Steve Sullivan, and Martha Stewart, among others. With nearly two hundred recipes and extensive illustrated reference sections defining basic terms and techniques, this kitchen companion goes beyond typical cookbooks. Whether you're making flaky pie crust or baking bread, this cookbook immerses you in the wonder of home baking, offering recipes for breads, pastries, cookies, and cakes—from chocolate to cheesecake an