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mugsy211's review
5.0
This was the first book I decided to read after signing up for Netgalley and I wasn’t let down. The author makes absolutely mouthwatering recipes through out the book seem like you don’t need to be a gourmet chef to make them. The recipes may not be the most simple but she explains them in a way that makes you feel like you can accomplish them easily. Even the pictures through out the book are stunningly beautiful.
55_sallymander's review
5.0
BAKING WITH DORIE by Dorie Greenspan
We love food at our house and Dorie is just the person to help you find a wonderfully tasty and eye-pleasing recipe to create for your family. She not only gives you a color photo of each culinary delight, but she also has handy tips and helpful hints so you can make the best recipe ever.
Highly recommend.
I am delighted to have received a complimentary copy of #bakingwithdorie from #netgalley I was under no obligation to post a review.
We love food at our house and Dorie is just the person to help you find a wonderfully tasty and eye-pleasing recipe to create for your family. She not only gives you a color photo of each culinary delight, but she also has handy tips and helpful hints so you can make the best recipe ever.
Highly recommend.
I am delighted to have received a complimentary copy of #bakingwithdorie from #netgalley I was under no obligation to post a review.
sssnoo's review
4.0
I received a copy of this book from NetGalley in exchange for an honest review.
Jump to the bottom to see my take on three recipes I made from the book.
I own a couple of Dorie Greenspan's cookbooks and jumped at the chance to be an early reviewer. This volume is classic Dorie.
- The photographs are as good as they get in a cookbook, and almost every recipe has an image.
- Every "genre" of baking is represented: bread, cakes, cookies, bars, pies, pastries, and more. Sweet and savory are broadly covered.
Are the recipes simple? Some are (coffee shortbread, cheese puffers, walnut-maple pie) and others are daunting all day or two-day masterpieces (lemon meringue layer cake, brioches). I've shortlisted about a dozen recipes I plan on making (easy and challenging) and will update my review after I test them. I'm starting with the easy coffee shortbread, and can't wait to test out some of the savory dishes.
Several recipes use ingredients I don't routinely stock in my (well-stocked) kitchen. Rye flour, for example, is used multiple times. In general, though, if you have a kitchen stocked for baking you will likely have most of the items you need to cook from this new book.
If you love well-done, beautifully illustrated cookbooks, or if you are looking for a general baking cookbook this will do nicely. Baking With Dorie will likely appeal more to the experienced baker, but Dorie's notes and general methods sections are well done, concise, and will help less experienced bakers. I've made three recipes now and found the directions excellent.
I plan on buying a hard copy version of this book as soon as it comes out, and that is about the best praise I can give a cookbook that I already have in e-book format. The book is slated for publication October 19 -- just in time to get ready for your holiday baking. I'm for sure making the maple walnut pie for Thanksgiving this year.
Recipes made:
The coffee shortbread is a super easy recipe for a standard shortbread that has the most unexpected flavors. A bite starts with a flush of lemon/cardamon and finishes with an aura of coffee. It’s sublime. This recipe alone is worth the cost of the book.
I drooled over the image of the Lemon Meringue Layer Cake and tried it as my second recipe. It looked pretty complicated, but the directions were easy to follow and everything came together to result in a cake that looked just like the image. But it just didn’t taste great. No one in my family or my neighbors' liked the cake. I ended up throwing out the last quarter because no one wanted it.
The cake was dense. I baked it for just short of the minimum time in the recipe, but it was still dry and dense despite the syrup soaking. By the amount of browning, it didn’t seem overbaked, but it tasted so. The lemon cream was the one delicious part. The frosting? This was my first time making an egg white-based buttercream and no one in my family liked it. I double-checked the ingredient amounts and compared them to other similar recipes online and everything seemed to check out. And the frosting looked just right and handled just right as I frosted the cake. But it tasted like a slab of (hard) butter surrounded the cake. It was barely sweet, too firm (and didn’t soften up to be any tastier even after the recommended room temp rest), and just not good. I was very disappointed. I would try a seven-minute cooked icing if I did the cake again -but I won’t.
If you like Swiss buttercreams you may like the cake more than we did.
The Lisbon Cake (on the cover) is a winner. The bottom is an intensely chocolate flourless cake, and the top is a delectably soft and luscious ganache. The cake was devoured in record time.
Jump to the bottom to see my take on three recipes I made from the book.
I own a couple of Dorie Greenspan's cookbooks and jumped at the chance to be an early reviewer. This volume is classic Dorie.
- The photographs are as good as they get in a cookbook, and almost every recipe has an image.
- Every "genre" of baking is represented: bread, cakes, cookies, bars, pies, pastries, and more. Sweet and savory are broadly covered.
Are the recipes simple? Some are (coffee shortbread, cheese puffers, walnut-maple pie) and others are daunting all day or two-day masterpieces (lemon meringue layer cake, brioches). I've shortlisted about a dozen recipes I plan on making (easy and challenging) and will update my review after I test them. I'm starting with the easy coffee shortbread, and can't wait to test out some of the savory dishes.
Several recipes use ingredients I don't routinely stock in my (well-stocked) kitchen. Rye flour, for example, is used multiple times. In general, though, if you have a kitchen stocked for baking you will likely have most of the items you need to cook from this new book.
If you love well-done, beautifully illustrated cookbooks, or if you are looking for a general baking cookbook this will do nicely. Baking With Dorie will likely appeal more to the experienced baker, but Dorie's notes and general methods sections are well done, concise, and will help less experienced bakers. I've made three recipes now and found the directions excellent.
I plan on buying a hard copy version of this book as soon as it comes out, and that is about the best praise I can give a cookbook that I already have in e-book format. The book is slated for publication October 19 -- just in time to get ready for your holiday baking. I'm for sure making the maple walnut pie for Thanksgiving this year.
Recipes made:
The coffee shortbread is a super easy recipe for a standard shortbread that has the most unexpected flavors. A bite starts with a flush of lemon/cardamon and finishes with an aura of coffee. It’s sublime. This recipe alone is worth the cost of the book.
I drooled over the image of the Lemon Meringue Layer Cake and tried it as my second recipe. It looked pretty complicated, but the directions were easy to follow and everything came together to result in a cake that looked just like the image. But it just didn’t taste great. No one in my family or my neighbors' liked the cake. I ended up throwing out the last quarter because no one wanted it.
The cake was dense. I baked it for just short of the minimum time in the recipe, but it was still dry and dense despite the syrup soaking. By the amount of browning, it didn’t seem overbaked, but it tasted so. The lemon cream was the one delicious part. The frosting? This was my first time making an egg white-based buttercream and no one in my family liked it. I double-checked the ingredient amounts and compared them to other similar recipes online and everything seemed to check out. And the frosting looked just right and handled just right as I frosted the cake. But it tasted like a slab of (hard) butter surrounded the cake. It was barely sweet, too firm (and didn’t soften up to be any tastier even after the recommended room temp rest), and just not good. I was very disappointed. I would try a seven-minute cooked icing if I did the cake again -but I won’t.
If you like Swiss buttercreams you may like the cake more than we did.
The Lisbon Cake (on the cover) is a winner. The bottom is an intensely chocolate flourless cake, and the top is a delectably soft and luscious ganache. The cake was devoured in record time.
heyanci's review
4.0
This is my first Dorie Greenspan cookbook and I loved it. A huge thanks to the publisher for my e-ARC in exchange of an honest review.
If you love baking you will enjoy this delightful baking book that belongs in kitchens everywhere and also makes the perfect gift. The instructions were clearly explained and I absolutely enjoyed reading it .
If you love baking you will enjoy this delightful baking book that belongs in kitchens everywhere and also makes the perfect gift. The instructions were clearly explained and I absolutely enjoyed reading it .
portcitykt's review
5.0
Dorie does it again! A beautifully creative book providing great recipes with additional treats such as a chapter of delicious crust recipes ! Follow her lovely recipes or go off on your own using her playing around suggestions . I felt like Dorie was right beside me guiding me through every step. Her writing style is very conversational and offers even a novice baker the invitation to try something new. Thank you #NetGalley and #BakingwithDorie for providing this ARC.
saschadarlington's review
5.0
4 1/2 stars
I grew up in a home where holidays, birthdays, special occasions were all marked by the aroma of fragrant home cooking and baking. Definitely baking. Cookies, quick breads, cakes, pies, you name it; just the memory has me salivating. As I was reading through Dorie Greenspan’s Baking with Dorie I was taken back to that time and had this most incredible urge to start baking. I still do.
Baking with Dorie is the perfect baking book for nearly every stage of expertise and includes a variety of recipes for everyday breads to fruit pies, chocolaty desserts, and savory offerings perfect for dinner. There are recipes for desserts that you’ve heard of (pumpkin pie, cream puffs, apple pie albeit a mulled butter one) as well as for ones you might not have heard of (Szarlotka, a Polish dessert that seems like a combination of apple pie and cake and looks like complete yummy goodness; most definitely on my list to bake).
On the savory side, there were lots of recipes that I want to try like blue cheese bites, goat cheese-black pepper quick bread, potato-parm tart—I should probably stop listing now before I list the entire collection of savory recipes.
Most of the recipes include ideas for enhancement, which I love. Unlike my everyday cooking, I’ve always been intimidated about fooling around with baking. I remember the days when new bakers had cakes that did not rise. So it’s kind of fun to have these suggestions to alter the recipes.
My one gripe is probably because I am in that 1% of people who is not a chocolate fanatic. Call me old fashioned, but I like my chocolate eclairs with just a drizzle of chocolate over the top–not made with chocolate puff pastry, chocolate cream, and chocolate drizzle. That sounds more like punishment to me than an exquisite dessert. Most of the sweet recipes incorporate chocolate in some form (at least to this non-chocoholic most seemed to), which kind of made my interest fall a bit. But, like I said, unless you’re in that 1% with me, you probably won’t mind but will probably even welcome those recipes.
The photography is brilliant, drool-worthy, thanks to photographer Mark Weinberg.
I have been seriously cutting back on the number of books coming into my house (I need somewhere to sleep and walk and cook), but this one is probably finding a home very soon so that I can fill the house with sweet scents to welcome the Christmas season. This would be a great gift for the baking enthusiast in your life or a wannabe baking enthusiast.
I received an ARC in exchange for an honest review.
I grew up in a home where holidays, birthdays, special occasions were all marked by the aroma of fragrant home cooking and baking. Definitely baking. Cookies, quick breads, cakes, pies, you name it; just the memory has me salivating. As I was reading through Dorie Greenspan’s Baking with Dorie I was taken back to that time and had this most incredible urge to start baking. I still do.
Baking with Dorie is the perfect baking book for nearly every stage of expertise and includes a variety of recipes for everyday breads to fruit pies, chocolaty desserts, and savory offerings perfect for dinner. There are recipes for desserts that you’ve heard of (pumpkin pie, cream puffs, apple pie albeit a mulled butter one) as well as for ones you might not have heard of (Szarlotka, a Polish dessert that seems like a combination of apple pie and cake and looks like complete yummy goodness; most definitely on my list to bake).
On the savory side, there were lots of recipes that I want to try like blue cheese bites, goat cheese-black pepper quick bread, potato-parm tart—I should probably stop listing now before I list the entire collection of savory recipes.
Most of the recipes include ideas for enhancement, which I love. Unlike my everyday cooking, I’ve always been intimidated about fooling around with baking. I remember the days when new bakers had cakes that did not rise. So it’s kind of fun to have these suggestions to alter the recipes.
My one gripe is probably because I am in that 1% of people who is not a chocolate fanatic. Call me old fashioned, but I like my chocolate eclairs with just a drizzle of chocolate over the top–not made with chocolate puff pastry, chocolate cream, and chocolate drizzle. That sounds more like punishment to me than an exquisite dessert. Most of the sweet recipes incorporate chocolate in some form (at least to this non-chocoholic most seemed to), which kind of made my interest fall a bit. But, like I said, unless you’re in that 1% with me, you probably won’t mind but will probably even welcome those recipes.
The photography is brilliant, drool-worthy, thanks to photographer Mark Weinberg.
I have been seriously cutting back on the number of books coming into my house (I need somewhere to sleep and walk and cook), but this one is probably finding a home very soon so that I can fill the house with sweet scents to welcome the Christmas season. This would be a great gift for the baking enthusiast in your life or a wannabe baking enthusiast.
I received an ARC in exchange for an honest review.
emmalita's review
4.0
I have been playing with Baking with Dorie: Sweet, Salty, Simple for a few months. I collect baking books and I have high expectations for Dorie Greenspan. Overall, I quite liked this book and there are four recipes in here that have become a part of my regular repertoire, which is a lot for an individual cookbook.
My very very very very favorite recipe is the first recipe in the book – “The Daily Bread: White Bread Edition.” I first made it 4 months ago, and while it is not the every day bread in the house, it is the “I’m feeling a little fancy but still utilitarian” bread and has made many appearances in my house and has been gifted to a number of neighbors. I do one thing differently – I use powdered buttermilk instead of powdered milk. I haven’t yet made the braided ring loaf with this dough, because every time I suggest it, my housemates just want to toast this bread and make sandwiches with it. Maybe I’ll make it over the Winter holidays.
My second favorite recipe is the lemon curd. I’ve used it to top muffins, make lemon bars, support the fruit in a fruit tart. My housemate and I have eaten it with a spoon out of our individual jars.
I spread that lemon curd on a slice of that bread, toasted. I whispered a little prayer to all the gods of my ancestors and a tear trickled down my face. I am only exaggerating a little bit.
The “Classic Chocolate Chip Cookies” are very good. It isn’t my favorite chocolate chip cookie recipe, but when I had my extended household vote on it, Dorie Greenspan’s cookies won. I’m sorry Sarah Keiffer. Your cookies will still be my favorite.
The Almond-Herb Crust is amazing. It’s perfect for our bumper crop of tomatoes and cucumbers – for tomato parmesean tarts, or layered with goat cheese, cucumbers and salt. The crust is also great as a cracker.
That said, the Almond Herb Crust raises my biggest complaint about Baking with Dorie. Her recipes frequently require a standing mixer or a food processor. Greenspan is hardly the only author who does this, but it bothers me every time I see it. Not everyone has a standing mixer or a food processor, and there are many reasons not to have one. I don’t have a food processor and have made the crust without it just fine. But when I was still a newbie baker, not seeing by hand instructions would have made me feel like I couldn’t attempt the recipe.
My only other complaint is that I wish the savory section had been bigger.
Next year during rhubarb season, I’m going to try the “Dark Chocolate Rhubarb Tart” and perhaps reread Molly Harper’s How to Date Your Dragon, which features a pie shop claiming to have the world’s best chocolate rhubarb pie.
Don’t look here if you are looking for a lot of gluten free or dairy free recipes. That’s not what this cookbook is about, and that’s fine.
I received this as an advance reader copy from NetGalley in exchange for an honest review.
My very very very very favorite recipe is the first recipe in the book – “The Daily Bread: White Bread Edition.” I first made it 4 months ago, and while it is not the every day bread in the house, it is the “I’m feeling a little fancy but still utilitarian” bread and has made many appearances in my house and has been gifted to a number of neighbors. I do one thing differently – I use powdered buttermilk instead of powdered milk. I haven’t yet made the braided ring loaf with this dough, because every time I suggest it, my housemates just want to toast this bread and make sandwiches with it. Maybe I’ll make it over the Winter holidays.
My second favorite recipe is the lemon curd. I’ve used it to top muffins, make lemon bars, support the fruit in a fruit tart. My housemate and I have eaten it with a spoon out of our individual jars.
I spread that lemon curd on a slice of that bread, toasted. I whispered a little prayer to all the gods of my ancestors and a tear trickled down my face. I am only exaggerating a little bit.
The “Classic Chocolate Chip Cookies” are very good. It isn’t my favorite chocolate chip cookie recipe, but when I had my extended household vote on it, Dorie Greenspan’s cookies won. I’m sorry Sarah Keiffer. Your cookies will still be my favorite.
The Almond-Herb Crust is amazing. It’s perfect for our bumper crop of tomatoes and cucumbers – for tomato parmesean tarts, or layered with goat cheese, cucumbers and salt. The crust is also great as a cracker.
That said, the Almond Herb Crust raises my biggest complaint about Baking with Dorie. Her recipes frequently require a standing mixer or a food processor. Greenspan is hardly the only author who does this, but it bothers me every time I see it. Not everyone has a standing mixer or a food processor, and there are many reasons not to have one. I don’t have a food processor and have made the crust without it just fine. But when I was still a newbie baker, not seeing by hand instructions would have made me feel like I couldn’t attempt the recipe.
My only other complaint is that I wish the savory section had been bigger.
Next year during rhubarb season, I’m going to try the “Dark Chocolate Rhubarb Tart” and perhaps reread Molly Harper’s How to Date Your Dragon, which features a pie shop claiming to have the world’s best chocolate rhubarb pie.
Don’t look here if you are looking for a lot of gluten free or dairy free recipes. That’s not what this cookbook is about, and that’s fine.
I received this as an advance reader copy from NetGalley in exchange for an honest review.
ceeemvee's review
5.0
Thank you to the publisher and NetGalley for an advance copy of this book in return for an honest review.
My first introduction to Dorie Greenspan was through her cookbook, Around My French Table. It’s a wonderful cookbook, full of beautiful pictures and amazing recipes, which are all written so well. It is a friendly guide that takes the intimidation out of venturing into French cuisine. Greenspan is the winner of five James Beard and two IACP awards, and this is her fourteenth cookbook. She continues her tradition of making recipes easy to understand and easy to make with easy to find ingredients. Part of Dorie’s style is to introduce each recipe. There are delightful tales of where and when she discovered the recipe, and how she has given it her own spin. She also ends each basic recipe with a twist, encouraging you to be playful with the recipe and try new things. Looking for the perfect hostess gift? Look no more!
Here are some of the delectable gems awaiting you:
Breakfast Stuff
In addition to a variety of breads, there are English muffins, brioche, brioche sticky buns, babka (chocolate, and cheese-swirl), potato biscuits, cottage cheese biscuits, blueberry biscuits that border on cake, scones, scone pudding, muffins and loaves.
Cakes
What an endless list of scrumptious cakes! Treat yourself to Party Cakes like Devil’s Food, banana, lemon meringue layer cake, salted caramel; curd, cream and berry; coconut-milk-chocolate marble cake; apricot and pistachio olive oil cake; Swedish fika cake; an Everything Cake with plentiful variations; jelly rolls and cheesecakes.
Cookies
Make it a sweet coffee or tea break with delicious homemade cookies. Choose from chocolate chip with a few variations, including maple and bacon and rye-Cranberry; shortbread, biscuits Rose, which are like crunchy ladyfingers, crackly and hardly sweet; rugelach; financiers; (cake-like cookies); hermits; biscotti and brownies.
Indulge in pies, tarts, cobblers and crisps with mulled butter apple; galette; apple pandowdy; and pear, berry, rhubarb and custard options.
Also included is baking Salty Side Up. There are savory indulgences like little baked bleu cheese bites; goat cheese-black pepper quick bread; clam chowder pie (what is that?); fig and goat cheese tart; or a mushroom, herb and ricotta tart.
I will leave you with my must-try picks:
Breakfast in Rome Lemon Cake
Crumb-topped Ricotta Cofee Cake
Mocha Walnut Torte
Lamingtons (squares of cake covered in chocolate and coated in coconut)
Lisbon Chocolate Cake , with 3 distinct layers that is not difficult
Madeleines made with tea and honey
French Riveriera Lemon Tart
https://candysplanet.wordpress.com/
My first introduction to Dorie Greenspan was through her cookbook, Around My French Table. It’s a wonderful cookbook, full of beautiful pictures and amazing recipes, which are all written so well. It is a friendly guide that takes the intimidation out of venturing into French cuisine. Greenspan is the winner of five James Beard and two IACP awards, and this is her fourteenth cookbook. She continues her tradition of making recipes easy to understand and easy to make with easy to find ingredients. Part of Dorie’s style is to introduce each recipe. There are delightful tales of where and when she discovered the recipe, and how she has given it her own spin. She also ends each basic recipe with a twist, encouraging you to be playful with the recipe and try new things. Looking for the perfect hostess gift? Look no more!
Here are some of the delectable gems awaiting you:
Breakfast Stuff
In addition to a variety of breads, there are English muffins, brioche, brioche sticky buns, babka (chocolate, and cheese-swirl), potato biscuits, cottage cheese biscuits, blueberry biscuits that border on cake, scones, scone pudding, muffins and loaves.
Cakes
What an endless list of scrumptious cakes! Treat yourself to Party Cakes like Devil’s Food, banana, lemon meringue layer cake, salted caramel; curd, cream and berry; coconut-milk-chocolate marble cake; apricot and pistachio olive oil cake; Swedish fika cake; an Everything Cake with plentiful variations; jelly rolls and cheesecakes.
Cookies
Make it a sweet coffee or tea break with delicious homemade cookies. Choose from chocolate chip with a few variations, including maple and bacon and rye-Cranberry; shortbread, biscuits Rose, which are like crunchy ladyfingers, crackly and hardly sweet; rugelach; financiers; (cake-like cookies); hermits; biscotti and brownies.
Indulge in pies, tarts, cobblers and crisps with mulled butter apple; galette; apple pandowdy; and pear, berry, rhubarb and custard options.
Also included is baking Salty Side Up. There are savory indulgences like little baked bleu cheese bites; goat cheese-black pepper quick bread; clam chowder pie (what is that?); fig and goat cheese tart; or a mushroom, herb and ricotta tart.
I will leave you with my must-try picks:
Breakfast in Rome Lemon Cake
Crumb-topped Ricotta Cofee Cake
Mocha Walnut Torte
Lamingtons (squares of cake covered in chocolate and coated in coconut)
Lisbon Chocolate Cake , with 3 distinct layers that is not difficult
Madeleines made with tea and honey
French Riveriera Lemon Tart
https://candysplanet.wordpress.com/