- Gebundene Ausgabe: 528 Seiten
- Verlag: Rux Martin / Houghton Mifflin Harcourt (1. November 2006)
- Sprache: Englisch
- ISBN-10: 0618443363
- ISBN-13: 978-0618443369
- Größe und/oder Gewicht: 21,3 x 4,1 x 27,6 cm
- Durchschnittliche Kundenbewertung: 2 Kundenrezensionen
- Amazon Bestseller-Rang: Nr. 138.417 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
Baking: From My Home to Yours (Englisch) Gebundene Ausgabe – 1. November 2006
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In Baking with Julia (Child, of course) and Desserts by Pierre Hermé, 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 Devils 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
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.
- Breakfast Sweets
- A Cache of Cookies
- Cakes of all Kinds
- Pies and Tarts
- Spoon Desserts
Gerade habe ich ein "Fresh Mango Bread" im Backofen und die ganze Wohnung duftet herrlich. Alles was ich ausprobiert habe hat prima geklappt und schmeckt sehr gut. Absolute Kaufempfehlung.
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I am enjoying the cookbook, however there are some issues, I got this thinking she was a guru in the kitchen....I am learning she has her faults as well, or at least this book.
I have not experienced any of the baking time mishaps other reviewers talked about, I am pretty good about knowing cooking times though. And she does mention that times vary with all sorts of variables. So I always do a smell test.
We shall see how it goes, I plan on making EVERY single recipe!
On the other side, the Linzer Sables were pretty good, and the Savory Corn and Pepper Muffins might make another appearance. The Fresh Ginger and Chocolate Gingerbread was pretty delicious, but I took alternate steps to avoid any burnt edges that Dorie warns is inevitable (it's not!). I also liked the World Peace Cookies, but they're just too much trouble to bother with again since the dough is too dry to really stay together and I don't think I should have to fight with my food.
Overall, that's about 50/50 on the recipes, which isn't good enough for me. I sold my copy, but I wish it had been otherwise. I would have liked a big, weighty book on baking with some really amazing recipes.