Get Baking chez moi : recipes from my Paris home to your home PDF

By Dorie Greenspan

ISBN-10: 0547708327

ISBN-13: 9780547708324

ISBN-10: 0547724241

ISBN-13: 9780547724249

A “culinary guru” and author of the award-winning Around My French Table and Baking: From My domestic to Yours returns with an fascinating selection of basic muffins from French domestic chefs and chefs

With her groundbreaking bestseller Around My French Table, Dorie Greenspan replaced the way in which we view French meals. Now, in Baking Chez Moi, she explores the interesting international of French cakes, bringing jointly a charmingly basic mixture of modern recipes, together with unique creations in line with conventional and local specialties, and drawing on seasonal materials, industry visits, and her travels through the country.

Like the unusually effortless chocolate loaf cake speckled with cubes of darkish chocolate which were melted, salted, and frozen, which she tailored from a French chef’s recipe, or the boozy, slow-roasted pineapple, a five-ingredient cinch that she received from her hairdresser, those recipes express the French knack for stylish simplicity. in truth, many are so greatly effortless that they defy our preconceptions: crackle-topped cream puffs, that are all of the rage in Paris; custardy apple squares from Normandy; and an unbaked confection of corn flakes, dried cherries, almonds, and coconut that almost each French lady is aware.

Whether it’s vintage lemon-glazed madeleines, a silky caramel tart, or “Les Whoopie Pies,” Dorie places her personal artistic spin on every one dish, guiding us with the pleasant, reassuring instructions that experience gained her legions of ardent fans.

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Catch the scent, and you’ll probably be seconds ahead of your timer. Apple Weekend Cake Makes 10 servings THIS IS A RECIPE FROM NORMANDY, the region of France known for butter, cream and apples of many varieties, but it’s a cake that you find all over the country, one that might turn up with coffee in the morning or with tea in the afternoon at a bed-and-breakfast. It’s a tight-crumbed loaf with enough moisture to keep it fresh over a long weekend. And, like so many cakes with fruit, it’s even tastier the day after it’s made.

TO MAKE THE CRUST: Put the flour, sugar, salt and lemon zest, if you’re using it, in a food processor and pulse just to mix. Drop in the cold butter and pulse until the butter is broken up and the mixture looks like coarse meal. Pour in some of the yolks and pulse to incorporate: Repeat until all the yolks have been added. Then use longer pulses to mix the dough until it is corn yellow and has formed small, moist curds that hold together when pressed. Turn the dough out and knead it gently to incorporate any dry bits.

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.

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Baking chez moi : recipes from my Paris home to your home anywhere by Dorie Greenspan


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