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Baking chez moi : recipes from my Paris home to your home anywhere
2014
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  Library Journal Review

Starred Review. Acclaimed author Greenspan (Around My French Table) who lives part time in Paris and has collaborated with such famous chefs as Pierre Herme, 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 caneles 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 creme fraiche, chocolate sauce, and candied fruit. VERDICT Combining everyday desserts with doable versions of extremely popular treats (think macarons, eclairs, and crackle-top cream puffs), Greenspan's new collection is an instant classic. (c) Copyright 2014. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

  Publishers Weekly Review

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. (Oct.) © Copyright PWxyz, LLC. All rights reserved.
Summary
<p> 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 </p> 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. <p>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.</p>
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