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

568 Pages·2014·55.909 MB·English

by  Dorie Greenspan

Copyright © 2014 by Dorie Greenspan
Photographs © 2014 by Alan Richardson
All rights reserved
For information about permission to reproduce selections from this book, write
to Permissions, Houghton Mifflin Harcourt Publishing Company, 215 Park
Avenue South, New York, New York 10003.
www.hmhco.com
Library of Congress Cataloging-in-Publication Data
Greenspan, Dorie, author.
Baking chez moi : recipes from my paris home to your home anywhere / Dorie
Greenspan ; photographs by Alan Richardson.
pages cm
ISBN 978-0-547-72424-9 (hardback);
978-0-547-70832-4 (ebook)
1. Desserts. 2. Cooking, French. 3. Baking.
I. Title.
TX773.G698596 2014
641.86—dc23 2014016312
Book design by Shubhani Sarkar
Food styling by Karen Tack and Ellie Ritt
Prop styling by Deb Donahue
v1.1014

ACKNOWLEDGMENTS
IF YOU’RE A VERY LUCKY AUTHOR—and I consider myself among the luckiest—publishing a book means
having the chance to work with old friends and to make new ones. With each book, my circle of gratitude grows.
For the past three books, Rux Martin, my editor, and David Black, my agent, have been at the center of my
writing world. For more than a decade, they have been the people who are there at the start when everything is
joyous potential, and they’re there all through the process, when, invariably, they can still see the potential and I’m
not so sure it’s still there (or ever was or ever will be). They’re the ones who trust and believe in me more than I
trust and believe in myself.
To edit well is an art. To be an editor and to have your authors love you après editing is a gift. Rux is
extraordinarily gifted, and I love her for it and for so much more. She has made every page of this book better by
magnitudes. From start to finish, she has been my partner and my friend, and for this I am more grateful than I can
express.
David, as my husband always says, is “the real deal.” He’s fabulous at what he does and extra-fabulous at being
smart and caring and encouraging and understanding. That David has become a treasured friend is the cherry on
the cake. The whipped cream? That would be Antonella Iannarino, who works with me on special projects and
whose intelligence and creativity would be scary if they weren’t so welcomed.
No writer should ever go into print without having her manuscript pass through the hands of Judith Sutton. To
call her a magician would not be to exaggerate her editing skills. Judith’s talent is to “get you,” to understand just
what you really meant to say—even though you missed saying it clearly and well—and then to help you say it
perfectly. Judith has copyedited every book I’ve written, and I hope it will always be so.
Then there is the team that made every picture in this book sighworthy. Alan Richardson did the photographs
splendidly; Karen Tack and her assistant, Ellie Ritt, styled the food beautifully; and Deb Donahue propped each
picture evocatively. They ushered Paris into the studio—merci infiniment.
My warmest thanks go to Shubhani Sarkar, who brought my recipes to life in the beautifully designed cover of
Baking Chez Moi and in its pages. I’m grateful to Michaela Sullivan and Melissa Lotfy at Houghton Mifflin
Harcourt, who oversaw the design as though it were their very own book; to Jackie Beach, who shepherded the
book through production; to Jill Lazer, a baker in her own right, who worked with the printer to make sure the book
was perfect; and to Laney Everson, Rux’s assistant, who always makes it seem as though she’s got nothing else to do
but respond to my endless requests for help.
Many thanks for keeping me in line and making me look good to Jessica Sherman, to Jane Tunks Demel and
Lilian Brady and to Jacinta Monniere, who, should she ever decide to give up typing manuscripts (heaven forbid),
could become an ace cryptographer.
For supporting this book with verve, style and smarts, my thanks to Carrie Bachman (the mention of whose
name seems always—and fittingly—to be preceded by the word “awesome”), Brittany Edwards, Rebecca Liss and
Brad Parsons.
Thanks and more thanks to Mary Dodd, first for convincing me that I needed her to test these recipes and then
for proving over and again that she was right. Mary has been at my side ever since I began working on this book,
and both the book and I are better for her limitless energy, her intelligence, her enthusiasm and, of course, her
talent.
Before being the assistant-I-never-want-to-be-without, Mary was sharpening her baking skills along with
hundreds of other members of the virtual baking club, Tuesdays with Dorie. Started in 2008 by the remarkable
Laurie Woodward, the group made every recipe in my book Baking: From My Home to Yours and then started
another group, French Fridays with Dorie, to cook their way through my next book, Around My French Table.
Laurie and the wonderful people who work on the sites with her, Mary Hirsch, Betsy Pollack-Benjamin, Julie
Schaeffer and Stephanie Whitten have created a true international community, its members bound by their love for
cooking and sharing. The world could learn a lot from these groups—I know that I have.
Merci mille fois and a thousand times more to my friends in France, who make my life there so delicious, among
them: Martine and Bernard Collet, Hélène Samuel, Patricia and Walter Wells, Juan Sanchez, Drew Harré, Alec
Lobrano, Bruno Midavainne, Meg Zimbeck, Christian Holthausen, Simon Maurel, Renee Vollen, Eugene Shapiro,
Apollonia Poilâne, David Lebovitz, Nicola Mitchell, Marie-Hélène Brunet-Lhoste, Isabelle Desormeau, Michel
and Twiggy Sanders, Yves Camdeborde, Bertrand Auboyneau, Laëtitia Ghipponi and my friend and mentor, Pierre
Hermé.
This is my eleventh book and so the eleventh opportunity I’ve had to close with love to my husband, Michael,
and our son, Joshua. They’re my true luck.
CONTENTS
INTRODUCTION
SIMPLE CAKES
FANCY CAKES
TARTS AND GALETTES
BABY CAKES AND PETITE PASTRIES
COOKIES AND BARS
FRUIT, CREAMS, FROZEN DESSERTS AND CANDIES
BASICS
INDEX