Synopses & Reviews
A and#8220;culinary guruand#8221; andand#160;author of the award-winning Around My French Table and Baking: From My Home to Yoursand#160;returns withand#160;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 chefand#8217;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 itand#8217;s classic lemon-glazed madeleines, a silky caramel tart, or and#8220;Les Whoopie Pies,and#8221; Dorie puts her own creative spin on each dish, guiding us with the friendly, reassuring directions that have won her legions of ardent fans.
Review
Library Journal
Starred 08/01/2014
Acclaimed author Greenspan (Around My French Table)andmdash;who lives part time in Paris and has collaborated with such famous chefs as Pierre Hermandeacute;, Daniel Boulud, and Julia Childandmdash;has learned that some recipes are best left to the pros. While several of Greenspanand#39;s 11 cookbooks feature intricate, show-stopping desserts, her latest focuses on homey baked goods and pared-down versions of traditional French pastries. Home cooks wonand#39;t need beeswax and expensive copper molds to make Greenspanand#39;s canelandeacute;s nor will they be chided for using store-bought puff pastry to make palmiers or pithiviers. All types of dessertsandmdash;crunchy, creamy, cakey, frozen, fruity, and friedandmdash;are included, as are simple accompaniments such as homemade crandegrave;me fraiche, chocolate sauce, and candied fruit. VERDICTCombining everyday desserts with doable versions of extremely popular treats (think macarons, andeacute;clairs, and crackle-top cream puffs), Greenspanand#39;s new collection is an instant classic.
Review
andquot;
My favorite baking book of the season is Dorie Greenspanandrsquo;s Baking Chez Moi. With superb photography of finished dishes and Ms. Greenspanandrsquo;s clear, clean style, this is a book for any level of baker who wants to broaden his or her repertoire.andquot;--Michael Ruhlman for the
Wall Street Journaland#160;andquot;
Approachable and adaptable.andquot;--The New York Timesand#160;andquot;
Greenspan has the gift of clarity and making even the complicated seem doable, which in her hands, it is.andquot;--Corby Kummer for
The Atlanticand#160;andquot;French home baking, despite what you might think, is easy, says baking goddess Dorie Greenspan. All you need are a few high-quality ingredients and a bit of care....nearly
every page promises some useful tips and shortcuts for the avid baker...andquot;--NPR.org
andquot;No matter how much you donandrsquo;t like to bake, arenandrsquo;t good at baking, donandrsquo;t even want to bake andhellip; if you listen to [Dorie] long enough, youandrsquo;ll find yourself hankering to get your hands into some flour, certain even you can whip up some laborious, glorious baked treat.andquot; --Associated Press
andquot;On the page, Greenspan talks as if sheandrsquo;s having coffee with you, about where she found recipes, about the person who gave them to her, and when she might serve them...and#160;The heart of the book is sweets that arenandrsquo;t a bit difficult.andquot;
--Boston Globe
andquot;Bakers across the world rejoice when Dorie Greenspan comes out with a new cookbook.andquot;
--Washington Post
andquot;While a trip to France may not be in everyoneandrsquo;s near future, veteran cookbook author Greenspan takes home bakers on a tour of Paris through her exceptional collection of recipes (divided into chapters including andldquo;Simple Cakes,andrdquo; andldquo;Fancy Cakes,andrdquo; andldquo;Tarts and Galettes,andrdquo; and andldquo;Baby Cakes and Petite Pastriesandrdquo;). French andldquo;cousinsandrdquo; to American recipes such as the andldquo;Fluted Carrot-Tangerine Cake,andrdquo; and the authorandrsquo;s adaptations on French creations such as andldquo;Gandacirc;teau Basque Fantasie,andrdquo; give readers something they wonandrsquo;t find in other baking tomes. While some multistep selections are more suited for the experienced baker, less involved yet equally impressive recipes include a simple plum tart and Nutella-banana panna cotta. Unusual finds like pithiviers, a French pastry named after a city in northern France, are also included. Hefty headnotes and serving notes provide information about recipe origins and traditions. This is an ideal holiday gift.andquot;and#160;
--Publishers Weekly, starred
andquot;Acclaimed author Greenspanandmdash;who lives part time in Paris and has collaborated with such famous chefs as Pierre Hermandeacute;, Daniel Boulud, and Julia Childandmdash;has learned that some recipes are best left to the pros. While several of Greenspanand#39;s 11 cookbooks feature intricate, show-stopping desserts, her latest focuses on homey baked goods and pared-down versions of traditional French pastries. Home cooks wonand#39;t need beeswax and expensive copper molds to make Greenspanand#39;s canelandeacute;s nor will they be chided for using store-bought puff pastry to make palmiers or pithiviers. All types of dessertsandmdash;crunchy, creamy, cakey, frozen, fruity, and friedandmdash;are included, as are simple accompaniments such as homemade crandegrave;me fraiche, chocolate sauce, and candied fruit. VERDICT: Combining everyday desserts with doable versions of extremely popular treats (think macarons, andeacute;clairs, and crackle-top cream puffs), Greenspanand#39;s new collection is an instant classic.andquot;
--Library Journal,and#160;starred
and#160;
Review
and#8220;
If youand#8217;re serious about making desserts, Payardand#8217;s book is indispensable. In vivid and engaging detail, it tells you all you need to know about setting up a well-equipped pastry kitchen and what it takes to run it: the tools youand#8217;ll need and how to use them; the ingredients youand#8217;ll want and where to find them. Though Payardand#8217;s plated desand#172;serts have evolved over the years, his work remains grounded in classical training. To absorb his teachings is to learn from a master of the craft.and#8221;
--THOMAS KELLER, chef, The French Laundry and#160; and#8220;Franand#231;ois Payard was at the forefront of every exciting change and trend in pastry over the past quarter century, and now, with this gorgeous book, we can be there, too, seeing the evolution of plated desserts, understanding how the elements of great desserts come together, and, best of all, because of Franand#231;oisand#8217; and Tish Boyleand#8217;s clear directions, making them ourselves. There is something delicious to discover on every page.and#8221;
--DORIE GREENSPAN, author of Around My French Table and owner of Beurre and Sel cookies and#160; and#8220;I first met Franand#231;ois Payard many years ago, yet I continue to be dazzled by his creativity and his style, which always highlights the essence of taste. Franand#231;ois has made a statement throughout his career of creating simple but delicate desserts that reveal the richness of textures and flavors. I am eager to follow his deserved success and his further achievements for many years to come.and#8221;
--PIERRE HERMand#201;, pastry chef and#160; and#8220;Franand#231;ois is truly a French pastry master whose influence has reached so many American kitchens. Although he is a third-generation chef and expert in the classics, he doesnand#8217;t shy away from embracing new techniques and global, even unusual flaand#172;vors. The result is a truly original style with stunning presentations.and#8221;
--DANIEL BOULUD, chef and owner, Restaurant DANIEL and#160; and#8220;Payard Desserts is really a and#8216;best ofand#8217; collection from the great talent and creativity of Franand#231;ois Payard. This beautiful book includes many wonderful techniques that help demystify the stunning desserts created in the last twenty-five years by one of the most talented pastry chefs of our time.and#8221;
--ERIC RIPERT, chef and co-owner, Le Bernardin and#160; "Payard Desserts is a visually appealing book with easy-to-follow techniques that help 'decode' classic French desserts...Overall, Payard Desserts is an impressive collection of desserts from a trendsetting master pastry chef whose work will inspire generations to come." --NORMAN D. MILLER, American Cake Decorating
Synopsis
An utterly fresh, inspiring, and invaluable cookbook: Every once in a while, a cookbook comes along that instantly says "classic." This is one of them. Acclaimed pastry chef Elisabeth Prueitt and master baker Chad Robertson share their secrets, fabulous recipes, and expertise to create a truly priceless collection of culinary delights.
"One peek into Elisabeth Prueitt and Chad Robertson's sensational cookbook whisks you into their popular Tartine Bakery and reveals everything you need to know to create their superb recipes in your own home." -Flo Braker, author of The Simple Art of Perfect Baking and Sweet Miniatures
It's no wonder there are lines out the door of the acclaimed Tartine Bakery in San Francisco. Tartine has been written up in every magazine worth its sugar and spice. Here, the bakers' art is transformed into easy-to-follow recipes for the home kitchen. The only thing hard about this cookbook is deciding which recipe to try first.
- Features easy-to-follow recipes meant to be made in your home kitchen. There's a little something here for breakfast, lunch, tea, supper, hors d'oeuvres and, of course, a whole lot for dessert.
- Includes practical advice in the form of handy Kitchen Notes, that convey the authors' know-how.
- Gorgeous photographs are spread throughout to create a truly delicious and inspiring party cookbook.
Makes a delectable gift for any dessert lover or aspiring pastry chef. Pastry chef Elisabeth Prueitt's work has appeared in numerous magazines, including Food & Wine, Bon App tit, and Travel & Leisure, and she has appeared on the television program Martha Stewart Living.
France Ruffenach is a San Francisco-based photographer whose work has appeared in magazines and cookbooks including Martha Stewart Living, Real Simple, and Bon App tit magazines, and in Cupcakes, Everyday Celebrations, and Ros.
Synopsis
Every once in a while, a cookbook comes along that instantly says "classic." This is one of them. Acclaimed pastry chef Elisabeth Prueitt and master baker Chad Robertson share not only their fabulous recipes, but also the secrets and expertise that transform a delicious homemade treat into a great one. It's no wonder there are lines out the door of Elisabeth and Chad's acclaimed Tartine Bakery. It's been written up in every magazine worth its sugar and spice. Here their bakers' art is transformed into easy-to-follow recipes for the home kitchen. The only thing hard about this cookbook is deciding which recipe to try first: moist Brioche Bread Pudding; luscious Banana Cream Pie; the sweet-tart perfection of Apple Crisp. And the cakes! Billowing chiffon cakes. Creamy Bavarians bursting with seasonal fruits. A luxe Devil's Food Cake. Lemon Pound Cake, Pumpkin Tea Cake. Along with the sweets, cakes, and confections come savory treats, such as terrifically simple Wild Mushroom Tart and Cheddar Cheese Crackers. There's a little something here for breakfast, lunch, tea, supper, hors d'oeuvresand, of course, a whole lot for dessert! Practical advice comes in the form of handy Kitchen Notes. These "hows" and "whys" convey the authors' know-how, whether it's the key to the creamiest quiche (you'll be surprised), the most efficient way to core an apple, or tips for ensuring a flaky crust. Top it off with gorgeous photographs throughout and you have an utterly fresh, inspiring, and invaluable cookbook.
Synopsis
In this new book, the owners of Tartine Bakery share not only their fabulous, easy-to-make recipes, but also the secrets and expertise that can transform a delicious homemade treat into a spectacular baked creation. 64 color & b/w photos.
Synopsis
By the author of the award-winning Around My French Table and Baking: From My Home to Yours, an irresistible collection of radically simple desserts from French home cooks and pastry chefs.
Synopsis
A stunning collection of plated dessert recipes from legendary pastry chef Franand#231;ois Payard
Synopsis
In this visually stunning new book from legendary pastry chef Franand#231;ois Payard, professional pastry chefs and serious home bakers will learn how to prepare pastry and other plated desserts that rival the best in the world. These recipes have been developed and perfected by Payard over twenty years, from his early days as a pastry chef in France to his current position as an American culinary icon. Each recipe is a singular work of art, combining thrilling and often surprising flavors with innovative, modern techniques to create unforgettable masterpieces like Blueberry Pavlova with Warm Blueberry Coulis, Olive Oil Macaron with Olive Oil Sorbet, Dark Chocolate Souffland#233; with Pistachio Ice Cream, and Caramelized Pineapple-Pecan Tart with Brown Butter Ice Cream. Throughout the book, Payard includes priceless advice on choosing ingredients and equipment and composing perfectly plated desserts, as well as personal anecdotes from his long career working in many of the worldand#8217;s finest pastry kitchens. Combining Payardand#8217;s baking and pastry techniques with the engaging, straightforward writing style of Tish Boyle, this book is a must-have for professional bakers yet accessible enough for serious home baking enthusiasts.
About the Author
Pastry chef Elisabeth Prueitt and her husband, renowned baker Chad Robertson, are the co-owners of Tartine Bakery and the Bar Tartine restaurant in San Francisco. Elisabeth's work has appeared in numerous magazines, including Food and Wine, Bon Appétit, and Travel and Leisure, and she has appeared on the television program Martha Stewart Living.
Pastry chef Elisabeth Prueitt and her husband, renowned baker Chad Robertson, are the co-owners of Tartine Bakery and the Bar Tartine restaurant in San Francisco. Elisabeth's work has appeared in numerous magazines, including Food and Wine, Bon Appétit, and Travel and Leisure, and she has appeared on the television program Martha Stewart Living.
France Ruffenach is a San Francisco-based photographer whose work has appeared in magazines and cookbooks including Martha Stewart Living, Real Simple, and Bon Appétit magazines, and in Cupcakes, Everyday Celebrations, and Rosé.