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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.
- Sales Rank: #50044 in Books
- Brand: Rux Martin Houghton Mifflin Harcourt
- Published on: 2014-10-28
- Released on: 2014-10-28
- Original language: English
- Number of items: 1
- Dimensions: 10.88" h x 1.49" w x 8.37" l, .0 pounds
- Binding: Hardcover
- 496 pages
- Rux Martin Houghton Mifflin Harcourt
Amazon.com Review
Featured Recipes from Baking Chez Moi Download the recipe for Chocolate Cream Puffs with Mascarpone Filling Download the recipe for Mini Canneles Download the recipe for Palets de Dames, Lille Style
Review
"My favorite baking book of the season is Dorie Greenspan’s Baking Chez Moi. With superb photography of finished dishes and Ms. Greenspan’s clear, clean style, this is a book for any level of baker who wants to broaden his or her repertoire."--Michael Ruhlman for the Wall Street Journal "Approachable and adaptable."--The New York Times "Greenspan has the gift of clarity and making even the complicated seem doable, which in her hands, it is."--Corby Kummer for The Atlantic "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..."--NPR.org
"No matter how much you don’t like to bake, aren’t good at baking, don’t even want to bake … if you listen to [Dorie] long enough, you’ll find yourself hankering to get your hands into some flour, certain even you can whip up some laborious, glorious baked treat."
--Associated Press
"On the page, Greenspan talks as if she’s having coffee with you, about where she found recipes, about the person who gave them to her, and when she might serve them... The heart of the book is sweets that aren’t a bit difficult."
--Boston Globe
"Bakers across the world rejoice when Dorie Greenspan comes out with a new cookbook."
--Washington Post
"While a trip to France may not be in everyone’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 “Simple Cakes,” “Fancy Cakes,” “Tarts and Galettes,” and “Baby Cakes and Petite Pastries”). French “cousins” to American recipes such as the “Fluted Carrot-Tangerine Cake,” and the author’s adaptations on French creations such as “Gâteau Basque Fantasie,” give readers something they won’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."
--Publishers Weekly, starred
"Acclaimed author Greenspan—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. VERDICT: Combining 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."
--Library Journal, starred
About the Author
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.
Most helpful customer reviews
169 of 181 people found the following review helpful.
Parisian Perfection
By Kindle Customer
For some reason, my "verified purchase" states I own the Kindle version. I do not. I own the hardback.
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.
3 of 3 people found the following review helpful.
Great Book
By Lisa K
Dorie Greenspan has the best recipes. Her books are easy to follow and offers many suggestions for the same recipes. This was a great addition to 3 other books I own from Ms. Greenspan. However my all time favorite is her Baking cook book. It contains more everyday breads, cookies, cakes recipes that I make often.
2 of 2 people found the following review helpful.
Great Dessert Cookbook for the Experienced Home Cook
By ymd
This is a really great cookbook if you love desserts. I love French pastry and cakes, but I don't always want to tackle a fussy recipe that takes hours to complete. The recipes in this book are geared to the experienced home cook - you still have to have some baking skills, but most of the recipes are easily completed in about an hour. Perfect if you're in the mood for some wonderful confection on a weekend afternoon!
In addition, the recipes are well-worked out and tested so that they come out the way they're supposed to. Every recipe uses natural ingredients so I feel good about serving the results to my family.
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