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A review by saschadarlington
Baking with Dorie: Sweet, Salty & Simple by Dorie Greenspan, Mark Weinberg
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.