Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere by Dorie Greenspan Download (read online) free eBook .pdf.epub.kindle

Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere

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

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.
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    Anie

    Nov 11, 2014

    rated it
    it was amazing

    Shelves:
    food,
    own,
    cookbooks,
    2014

    I can already tell that this is going to be one of those cookbooks—the one’s that you’re constantly pulling from the shelf, that no matter how hard you try to keep them clean, they always end up spattered with batter and chocolate, that end up with tabbed pages everywhere…

    This is a collection of easy French recipes, the sorts that people bake at home, and it is a fantastic collection. Many of the desserts are, of course, still beautiful (though not requiring the level of skill required for w

    This is a collection of easy French recipes, the sorts that people bake at home, and it is a fantastic collection. Many of the desserts are, of course, still beautiful (though not requiring the level of skill required for what we often think of as French pastry), and let’s be honest here—they definitely make one very hungry. I’ve not yet tried any, though it’s clear from looking that a lot of these recipes are going to turn out fantastic; that’s this weekend’s endeavour. I’m very much looking forward to it.

    Update 8 May 2016: Yup, still fantastic and having great luck with these recipes. They’re delicious, rich, and fun to make.
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    Karen Witzler

    Dec 01, 2014

    rated it
    really liked it

    You can read this book while dieting because the recipes are so detailed you feel like you’ve been there and eaten.

    Shana

    Mar 09, 2015

    rated it
    really liked it

    I don’t know why it hadn’t occurred to me before that Goodreads would list cookbooks. Um, they’re books, Shana. Duh.

    Well, I’m so glad they do.

    Now it is totally weird to say I read a cookbook because a cookbook isn’t like a novel, where you generally need to read cover to cover to legitimately say you read it. A cookbook is a different animal, but one worth reviewing nonetheless. So let me begin by saying I haven’t read every word or tried every recipe. I’ve browsed and read a good bit of it, and

    Well, I’m so glad they do.

    Now it is totally weird to say I read a cookbook because a cookbook isn’t like a novel, where you generally need to read cover to cover to legitimately say you read it. A cookbook is a different animal, but one worth reviewing nonetheless. So let me begin by saying I haven’t read every word or tried every recipe. I’ve browsed and read a good bit of it, and so far I’ve tried two recipes: the Brown-Butter-and-Vanilla-Bean Weekend Cake and the Custardy Apple Squares. However, I can guarantee I will try more.

    The Brown-Butter-and-Vanilla-Bean Weekend Cake was the first recipe I tried—because why not start at the beginning? It was delicious, but. Yes, but. I don’t know why, but I just expected more. It was just a really great slice of vanilla loaf cake. Nothing more or less, and I guess—perhaps unfairly—I was expecting more. I will make it again, though, and despite the fact that I’m not sure how much of a difference browning the butter made in the final product, it is a trick I am going to try with my own master muffin recipe that I use to make everything from banana to blueberry to zucchini to orange-cranberry muffins. Can’t hurt, right? And I melt the butter anyway.

    The Custardy Apple Squares, however, were a different story. I wasn’t expecting much. There aren’t any spices. Its flavor comes solely from the apples, vanilla, and the optional alcohol. (I used dark rum, just as I did in the weekend cake.) I kept wondering if I should add some cinnamon or something, and though it wouldn’t have hurt to add some spice, the apple squares were awesome as they were. I was thinking that next time, if I were serving this to guests, it might be fun to follow the recipe but serve the squares with some sort of spiced whipped cream. You could go with a simple cinnamon whipped cream or an apple-pie-spiced whipped cream. However, these rocked my world as they were, and I can see them making my list of regular recipes. Dorrie Greenspan calls this a back-pocket recipe, and I think that is a fair assessment. This is the sort of thing that is easily whipped up last minute. All the ingredients—except maybe the apples?—are things you likely have around the house on any given day, and if you have a mandolin, slicing the apples is a cinch. I don’t think it would be that hard without the mandolin either, just a little more time consuming. Best of all, I could put my boyfriend on apple-peeling duty and make him feel helpful.

    The last thing I’ll say about this is cookbook is bravo for the tone and writing. Some cookbooks feel dogmatic. It can feel like if you don’t do exactly what you are told, disaster could result. My own cooking method usually involves changing recipes, either to suit my taste or because I started cooking and realized I was missing some ingredient. I often don’t use recipes at all. I just wing it. 99.9% of the time, it comes out fine and even great, so I appreciate a cookbook that encourages cooks to experiment, and Dorrie Greenspan definitely does that. All of the recipes seem to have serving and storing suggestions, which are helpful, and most seem to have “Bonne Idée,” or a good idea. In these, she encourages you to get creative and customize to your own taste.

    Finally, I love the little intros to each recipe. She tells you the story of the recipe—who it came from or how it came to its present form. In these, she also encourages your creativity. In the lead-in to the Spiced Honey Cake, for example, she tells us that the spice mix she chose was based on whatever she had around at the time, and since she was happy with it, it stuck. That is so much how I do my own cooking and so much how I wish others could approach cooking, too. So many people I know don’t cook because they are scared of doing it wrong, but as far as I’m concerned, it’s not wrong as long as you are happy with how it tastes and it isn’t cooked beyond edibility. Yes, there is often room for improvement, but hey, there’s always next time.

    (Oh, and this tentatively has four stars because I’ve made only two things from it. However, once I’ve cooked a few more, I can easily see changing this to a five-star rating.)

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