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Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere (Englisch) Gebundene Ausgabe – 28. Oktober 2014
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Acclaimed author Greenspan (Around My French Table)—who lives part time in Paris and has collaborated with such famous chefs as Pierre Hermé, Daniel Boulud, and Julia Child—has learned that some recipes are best left to the pros. While several of Greenspan'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 won't need beeswax and expensive copper molds to make Greenspan's canelés nor will they be chided for using store-bought puff pastry to make palmiers or pithiviers. All types of desserts—crunchy, creamy, cakey, frozen, fruity, and fried—are included, as are simple accompaniments such as homemade crème fraiche, chocolate sauce, and candied fruit. VERDICTCombining everyday desserts with doable versions of extremely popular treats (think macarons, éclairs, and crackle-top cream puffs), Greenspan's new collection is an instant classic.
Über den Autor und weitere Mitwirkende
Inducted into the James Beard Foundation s Who s Who of Food and Beverage in America, DORIE GREENSPAN is the author of "Around My French Table, "a" New York Times "bestseller that "was "named Cookbook of the Year by the IACP; "Baking Chez Moi;" and "Baking: From My Home to Yours", a James Beard Award winner. She lives in Westbrook, Connecticut, and Paris.
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Ich war gespannt darauf, ob sich eine Weiterentwicklung in "Baking Chez Moi" zeigen würde, meine Antwort darauf ist jein. Angaben in Gramm sind noch endlich vorhanden, das erspart einem müßiges umrechnen oder arbeiten mit Cups. Die Angaben für den Ofen sind aber weiterhin nur in Fahrenheit und nicht in Celsius vorhanden.
Nach wie vor liebe ich die Art und Weise wie Doris Greenspan Rezepte vorstellt, wie sie zu jedem eine kleine Geschichte erzählt, wie sie einen mit auf eine wunderbare Reise nimmt. Sie hat einen sehr einnehmenden Schreibstil und ihre Begeisterung für Lebensmittel und das Backen kommt deutlich herüber, das mag ich sehr. Das verwendete Englisch ist nicht allzu schwer zu verstehen, wer ab und zu mal ein Buch auf Englisch liest, sollte keine Probleme haben.
Schön ist auch, dass die Rezepte von trockenen Kuchen, zu Pies, zu Torten, zu Mousse und Keksen reichen. Es ist praktisch für jeden Anlass und Geschmack etwas enthalten. Ich bin dabei mich durch alle Rezepte zu backen und habe eine Menge Spaß dabei.
Die Rezepte funktionieren bei mir generell sehr gut, bisher bin ich noch über keine Angabe gestolpert, die nicht stimmig war. Alles geht gut auf, auch die Zeitangaben passen.
Aber auch wenn die Rezepte an sich stimmig sind und so funktionieren wie beschrieben, muss ich doch sagen, dass sie allesamt sehr süß sind, mir zu süß.Lesen Sie weiter... ›
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I am a proud owner of Greenspan's two previous books: Baking: From My Home to Yours and Around My French Table. I preordered this back in the spring. I respect Greenspan's work. She doesn't put books out at the current popular breakneck pace. I wait a few years in between her books, and when one finally comes out, I feel confident that it will be delightful and flawless. When Baking Chez Moi arrived this morning, I devoured it.
Baking Chez Moi is a bit taller than the average cookbook, a common feature of Greenspan's cookbooks. This is nice because the book has slightly larger type than an average cookbook. The book is well-bound, no flimsiness present, and has good quality paper. It stays open fairly well on its own when you cook from it, but it is a thick book so if you're cooking recipes from the very front or end, you are going to need a cookbook stand to keep it open. I have been finding lots of mistakes in cookbook indexes lately, and so far this index is well done.
Baking Chez Moi is neatly divided into a handful of chapters: simple cakes; fancy cakes; tarts and gallettes; baby cakes and petite pastries; cookies and bars; fruits, creams, frozen desserts and candies; and basics. Each chapter then has it's own table of contents. Each recipe has a wonderful introduction by Dorie that is usually several paragraphs long which gives the reader greater insight into the recipe's origins, the authors memories regarding the first time she tried the recipe, or useful cooking/serving information. In the sidebar of each recipe, Greenspan lists how many servings the recipe yields as well how to serve the recipe. In the sidebar you will also find storage information for each recipe. I can't tell you how many times I've wondered whether to refrigerate a dessert or let it stand at room temp. She takes the guesswork out of getting the longest life out of your dessert.
Those of you who expect a photograph for every recipe will be disappointed to learn that there is not a photograph for every recipe. There are plenty of photographs though for you to admire. All of them are stunning and show the food in great detail. Most of them are full page. I've always found Greenspan's recipes to be clear enough that I don't need a photo to cook them, but I am overjoyed when she gives us a glimpse of her lovely handiwork. The type for the recipe headings is a beautiful autumnal orange that is not difficult to read while ingredients are listed in a deep chocolate that also shouldn't cause any trouble reading. The majority of the recipe is in standard black. The overall feel achieved by the coloring is that this is indeed your premier fall baking book.
I was delighted to find numerous asides scattered throughout the cookbook. You'll learn in greater detail about ingredients such as vanilla as well as techniques to make your finished product better such as soaking dried fruit. I know French cuisine sometimes is burdened by the stereotype of being incredibly fancy or technical, but that stereotype is blown out of the water with this cookbook. The vast majority of the recipes have ingredients that can be bought at your local chain grocery store, and I was floored to find that I had the ingredients for many of the recipes in my pantry already. While some of the cakes and other desserts do have multiple components to complete them, they are simple and can be easily done in a day. I truly believe that this book can be utilized by the beginning baking who is looking to spread her wings as well as thoroughly enjoyed by the moderate level and advanced level baker. There are a few recipes such as the rose Frasier that require multiple ingredients and a time investment for those of you who love a challenge.
The book is primarily listed in cups, ounces, spoons, etc. In many instances it is also converted to grams and milliliters. This is not always true to case. Sometimes spoons are converted; sometimes not (mostly they aren't). I know measurement methods are very important to some of you so I thought I'd mention it. Most of the recipes are classics or close to classic, but every now and then you will find a spin on the traditional such as with the nutella-banana panna cotta or the green tea sables.
I am very happy with my current spread of sable cookies and homemade hot chocolate. The hot chocolate is not too sweet and the bit of fleur de sel makes it all the happier. Dorie Greenspan is like the sophisticated older aunt who comes into town every couple years, updates your recipes, and shows you that simple things are often time the best.
Too long? Didn't read? I love it, and I think you'll love it, too. Go buy a copy, and pick up one for gift-giving.
The cookbook is beautiful & big with easy to read type & gorgeous photos (not every recipe has a photo). It is the same style as her "Baking" cookbook. She gives measurements in European metric weight & the usual American volume. I use either, it just depends on what I'm baking. She gives information on storing or making ahead & serving. Also ideas on changing ingredients for different flavor, etc. She is an open-minded cook & encourages you to experiment & make the recipe your own. Most of the recipes are not crazy complicated although she does have some for more experienced cooks. She is very good at explaining each step in her recipes so I would think even a novice cook would be successful. There are many simple recipes.
This is not strictly a baking cookbook. There are also puddings, custards, caramels, candies, sauces, etc.
This is another great cookbook -maybe not as great as "Baking"; that would be hard to top but this is a very close second. I got this 2 weeks ago & have been busily baking from it. Everything has turned out delicious so far. I started with the beautiful "Custardy Apple Squares". I had a few honey crisp apples that needed to be used so serendipity. It was simple & fast. I watched it bake, waiting & wondering if it would get that puffy/custardy look & it did! It looked just like the photo & tasted delicious. This would make a wonderful weekend breakfast treat too. This recipe will go in to my fall/winter dessert rotation.
Next I tried her "Saint-Pierre Poppy Seed Cake". Having a Czech grandma, I am a sucker for anything poppy seed. Clementines are in season so that is what I have in my fridge & used in this recipe. This is a fairly simple loaf cake that keeps well. I added nutmeg because that is what my grandma would have done - nutmeg was her secret weapon. It is nothing fancy but it is delicious & it was delicious the next day.
I also baked her "Black-and-White Madeleines" for a change from the Madeleines recipe in her "Baking" cookbook - my favorite Madeleine recipe. Also excellent & a nice change with the chocolate - yum.
She even has a recipe for "Parisian Macarons" & "Basque Macarons". I love baking Macaron (takes a lot of trial & error to get them right) but have not tried these yet. I will give them a go in the winter as I gear up to make Macaron Valentine treats for friends and family. But just looking through the recipe, I think it will be a success. She gives very clear step-by-step instructions which is very important for baking these. If you try them & they don't turn out the first time, you are not alone - they are very tricky no matter how good the recipe is. I'm impressed & thrilled that she included a recipe.
Doris Greenspan writes such great explanations and descriptions that even I am made fearless to attempt some of the recipes. My results are nothing as good as hers, but our friends leave nothing on the plate and beg for more!
You newbies who don't know, you can trust Dorie Greenspan. Her recipes are solid - no steps left out and very tasty. If she wrote it, it's a good cookbook. As good for newbies as for anyone! She walks you through it. No knowledge is assumed on your part. She tells you every step, so you really can't mess it up. :)
I've been working my way through...I was going to make those little caramels first, but then I saw the Rhubarb-Brown Sugar Cake and all bets were off. YUM!! It's like I waited my whole life for that. Then another and another...I still haven't made the damn caramels. I gained five pounds making all these yummy things and indulging too much, so I have to stop for a bit. :)
But it's all good. You can never go wrong with Dorie Greenspan. If she wrote it, it's good. :)
I have a very, very small collage on the side of my fridge (close to the oven) with the faces of my Grandma, Julia Child, Alton Brown and Dorie Greenspan. I hung it as a joke, hoping I'd get some kind of cosmic culinary assistance. You have to be good to make the side of the fridge! :)