Baking Chez Moi

Baking Chez Moi

Recipes From My Paris Home to your Home Anywhere

eBook - 2014
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"A "culinary guru" and author of the award-winning Around My French Table and Baking: From My Home to Yours returns with an exciting collection of simple desserts from French home cooks and chefs With her groundbreaking bestseller Around My French Table, Dorie Greenspan changed the way we view French food. Now, in Baking Chez Moi, she explores the fascinating world of French desserts, bringing together a charmingly uncomplicated mix of contemporary recipes, including original creations based on traditional and regional specialties, and drawing on seasonal ingredients, market visits, and her travels throughout the country. Like the surprisingly easy chocolate loaf cake speckled with cubes of dark chocolate that have been melted, salted, and frozen, which she adapted from a French chef's recipe, or the boozy, slow-roasted pineapple, a five-ingredient cinch that she got from her hairdresser, these recipes show the French knack for elegant simplicity. In fact, many are so radically easy that they defy our preconceptions: crackle-topped cream puffs, which are all the rage in Paris; custardy apple squares from Normandy; and an unbaked confection of corn flakes, dried cherries, almonds, and coconut that nearly every French woman knows. Whether it's classic lemon-glazed madeleines, a silky caramel tart, or "Les Whoopie Pies," Dorie puts her own creative spin on each dish, guiding us with the friendly, reassuring directions that have won her legions of ardent fans"-- Provided by publisher
Publisher: 2014
ISBN: 9780547708324
Characteristics: 1 online resource

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From Library Staff

Greenspan "explores the ... world of French desserts, bringing together a ... mix of contemporary recipes, including original creations based on traditional and regional specialties, and drawing on seasonal ingredients, market visits, and her travels throughout the country."

Comment
Chapel_Hill_LubaS Nov 20, 2014

Wonderful and lush recipes both simple and more challenging from an expert baker that gives you a taste of France and the travel stories accompanying the recipes are fun too. Try the plum tart...magnifique!


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I cannot wait to use the this book all the recipes...I probably will have cavity afterward:)

d
dfpoz
Feb 24, 2015

How I would love to have the time & room in my kitchen to make every recipe in the book. As Ms Greenspan says, the French don't bake at home much--they don't need to!

Most of the recipes are more complex than beginner bakers might be willing to attempt. But I would.

s
sassafras
Feb 23, 2015

Dorie Greenspan's books always make me picture Dorie in my kitchen coaching me while I bake. She's saying, "Go on girl, you got this. No problems." She writes about each recipe so that anyone can make the presented treat. And everything I've baked from her books has been delicious.

f
FHC
Dec 09, 2014

A most wonderful and varied array of glorious desserts. Some are simple some more elaborate but all within scope of home baker. She is a most accommodating cook offering substitutes for ingredients etc. This is a keeper.

ksoles Nov 26, 2014

The fact that Julia Child asked her to write the compendium of baking techniques and recipes to "Baking with Julia" (1996) notwithstanding, Dorie Greenspan has developed a diverse fan club because of her incredible understanding of French and American desserts. In her newest book, "Baking Chez Moi," Greenspan deconstructs the illustrious and intimidating facade of French patisserie.

Apparently, it took Greenspan five years to collect the recipes for this book; her French friends showed reluctance to hand over their secret methods claiming, "You don't want this recipe - it's too simple." But therein lies the point: this book does not tout recipes to slave over all day. Instead, within its pages readers will find weekend cakes, custards, and sablés. Nary a sheet of homemade puff pastry in sight.

Though simple to prepare, these recipes boast complex, interesting flavour combinations as evidenced by Slow-Roasted Spiced Pineapple with liquor, pink peppercorns, and fresh ginger; custardy, chocolate crunch-topped Cream Cheese and Toast Tartlets and Crispy-Topped Brown Sugar Bars. Throughout, Dorie displays a genuine desire for her readers to succeed. She walks us gently through the recipes and proves that we can create delicious products using free estimation, ignoring weights and measuring cups. Certainly, the book will attract thrill-seeking, experienced bakers too: think chocolate-glazed, chocolate-filled, multi-layered Carrément Chocolat.

Furthermore, Greenspan gives practical advice on serving and storing your finished product, offers tips on timing and equipment and suggests ways to personalize each dish. Finally, she asserts that the desserts "do not have to impress anyone." What a relief to know that these dishes aren't meant to be perfect.

n
noluckboston
Nov 25, 2014

I enjoyed the recipes in the book. My one complaint is there were not enough pictures. I like having a visual with any recipe I try.

Chapel_Hill_LubaS Nov 20, 2014

Wonderful and lush recipes both simple and more challenging from an expert baker that gives you a taste of France and the travel stories accompanying the recipes are fun too. Try the plum tart...magnifique!

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noluckboston
Nov 25, 2014

noluckboston thinks this title is suitable for All Ages

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