{"product_id":"baking-from-my-home-to-yours","title":"Baking: From My Home to Yours","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tIntroduction - xii BREAKFAST SWEETS - 1 A CACHE OF COOKIES - 65 CAKES OF ALL KINDS - 177 PIES AND TART S Warm and Cold, Fruity and Nutty, Creamy and Crunchy - 297 SPOON DESSERT S Puddings, Custards, Crisps and Ice Creams - 381 INDISPENSABLES Base Recipes - 439 A Dessert Maker's Glossary of Ingredients, Tools and Techniques - 473 Index - 497 \n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tDorie Greenspan has written recipes for the most eminent chefs in the world: Pierre Hermé, Daniel Boulud, and arguably the greatest of them all, Julia Child, who once told Dorie, \"You write recipes just the way I do.\" Her recipe writing has won widespread praise for its literate curiosity and \"patient but exuberant style.\" (One hard-boiled critic called it \"a joy forever.\") In \n\u003ci\u003eBaking: From My Home to Yours\u003c\/i\u003e, her masterwork, Dorie applies the lessons from three decades of experience to her first and real love: home baking. The 300 recipes will seduce a new generation of bakers, whether their favorite kitchen tools are a bowl and a whisk or a stand mixer and a baker's torch. \n\u003cp\u003e\u003c\/p\u003e Even the most homey of the recipes are very special. Dorie's favorite raisin swirl bread. Big spicy muffins from her stint as a baker in a famous New York City restaurant. French chocolate brownies (a Parisian pastry chef begged for the recipe). A dramatic black and white cake for a \"wow\" occasion. Pierre Hermé's extraordinary lemon tart. \n\u003cbr\u003e The generous helpings of background information, abundant stories, and hundreds of professional hints set Baking apart as a one-of-a-kind cookbook. And as if all of this weren't more than enough, Dorie has appended a fascinating minibook, A Dessertmaker's Glossary, with more than 100 entries, from why using one's fingers is often best, to how to buy the finest butter, to how the bundt pan got its name.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tDorie Greenspan has written recipes for the most eminent chefs in the world: Pierre Hermé, Daniel Boulud, and arguably the greatest of them all, Julia Child, who once told Dorie, \"You write recipes just the way I do.\" Her recipe writing has won widespread praise for its literate curiosity and \"patient but exuberant style.\" (One hard-boiled critic called it \"a joy forever.\") In Baking: From My Home to Yours, her masterwork, Dorie applies the lessons from three decades of experience to her first and real love: home baking. The 300 recipes will seduce a new generation of bakers, whether their favorite kitchen tools are a bowl and a whisk or a stand mixer and a baker's torch. \n\u003cp\u003e\u003c\/p\u003eEven the most homey of the recipes are very special. Dorie's favorite raisin swirl bread. Big spicy muffins from her stint as a baker in a famous New York City restaurant. French chocolate brownies (a Parisian pastry chef begged for the recipe). A dramatic black and white cake for a \"wow\" occasion. Pierre Hermé's extraordinary lemon tart. \n\u003cbr\u003eThe generous helpings of background information, abundant stories, and hundreds of professional hints set Baking apart as a one-of-a-kind cookbook. And as if all of this weren't more than enough, Dorie has appended a fascinating minibook, A Dessertmaker's Glossary, with more than 100 entries, from why using one's fingers is often best, to how to buy the finest butter, to how the bundt pan got its name.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal Prepub Alert\u003c\/span\u003e 07\/01\/2006 pg. 50 (EAN 9780618443369, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 09\/18\/2006 pg. 52 (EAN 9780618443369, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePeople Weekly\u003c\/span\u003e 11\/27\/2006 pg. 57 (EAN 9780618443369, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 12\/01\/2006 pg. 158 (EAN 9780618443369, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLJ Best Books of Year\u003c\/span\u003e 01\/01\/2007 pg. 52 (EAN 9780618443369, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eGreenspan, Dorie\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003eInducted into the James Beard Foundation's Who's Who of Food and Beverage in America, \u003cstrong\u003eDorie Greenspan \u003c\/strong\u003eis the \u003cem\u003eNew York Times \u003c\/em\u003ebestselling and IACP award and James Beard Award winning author of fifteen cookbooks, including \u003cem\u003eBaking with Dorie, Dorie's Cookies\u003c\/em\u003e, \u003cem\u003eAround My French Table\u003c\/em\u003e, \u003cem\u003eBaking Chez Moi\u003c\/em\u003e, and \u003cem\u003eBaking: From My Home to Yours\u003c\/em\u003e, and a Substack with a hugely devoted following, xoxoDorie Newsletter. She lives and bakes in New York City, Westbrook, Connecticut, and Paris.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eRichardson, Alan\u003cbr\u003e\n\u003cp\u003eFellow creator ALAN RICHARDSON has photographed dozens of best-selling cookbooks, and his work appears in many leading food and women's magazines. He is the coauthor of \u003cem\u003eThe Breath of a Wok\u003c\/em\u003e, which won two coveted awards from the International Association of Culinary Professionals.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Greenspan, Dorie\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Harvest Publications\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2006-11-01\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Methods|Baking|Cooking|Individual Chefs \u0026amp; Restaurants|Cooking|Courses \u0026amp; Dishes|Desserts|Cooking|Reference|Cooking|Regional \u0026amp; Cultural|French|Cooking|Courses \u0026amp; Dishes|Pastry\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Baking\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 4.48 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780618443369\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780618443369\u003c\/p\u003e","brand":"Harvest Publications","offers":[{"title":"Default Title","offer_id":51154440814870,"sku":"SP-9780618443369","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9780618443369_spiral.png?v=1774944582","url":"https:\/\/lusper.myshopify.com\/products\/baking-from-my-home-to-yours","provider":"Lusperbooks","version":"1.0","type":"link"}