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About the Author

she is the author of five cookbooks, including the award winning Desserts by Pierre Herme & Baking with Julia. She is a columnist for Bon Appetit & her articles & recipes have appeared in The New York Time, Food & Wine & other national publications. (Publisher Provided) Dorie Greenspan is a food show more writer and cookbook author. She is also a contributing editor to Parade Magazine, a long-time contributor to Bon Appétit, and food critic for the Louis Vuitton City Guide to New York. Dorie is the recipient of five James Beard and IACP awards for her cookbooks, including Cookbook of the Year. She's been named to the James Beard Foundation's Who's Who of Food and Beverage in America. Dorie is the co-author of two cookbooks with Pierre Hermé, Paris's king of pastry, she wrote the Café Boulud Cookbook with Daniel Boulud, and Baking with Julia, the book that accompanied Julia Child's PBS Television Series. In 2006, Baking From My Home to Yours was published. The book included recipes she's made over 30 years with some of the best chefs in America and France. Her newest book is about France and its food. Around My French Table (publication date, October 2010) is filled with stories of French life and more than 300 recipes. Dorie is married and has 1 son. She commutes from New York City to Westbrook, Connecticut to Paris, France and back again. (Bowker Author Biography) show less

Works by Dorie Greenspan

Associated Works


American (8) Backen (12) baking (430) bread (29) breads (8) breakfast (12) cakes (23) chocolate (21) cookbook (436) cookbooks (159) cookbooks - baking (10) cookery (60) cookies (32) cooking (283) cooking and baking (10) culinary (11) desserts (89) Dorie Greenspan (21) ebook (10) food (110) food and cooking (15) food and drink (13) France (46) French (53) French cooking (26) French cuisine (9) general cookbooks (8) goodreads (7) Julia Child (40) Kindle (15) kitchen (8) non-fiction (100) own (10) Paris (10) pastry (15) read (11) recipes (47) reference (17) to-read (112) waffles (12)

Common Knowledge



On one hand, the technical information in the book is abundant and invaluable coming from Dorie Greenspan. On the other hand, I really value lots and lots of pictures in my cookbooks, and this one is lacking in that department. At one point I read through 11 recipes without a single photo--not even one of the wee ones they sometimes stick at the top near the names of the recipe. That was super disappointing to me, especially when I've learned so much from Greenspan in other formats. Still, it's a collection of solid traditional French recipes with a fair amount of technical discussion.… (more)
BonBonVivant | 1 other review | Jan 18, 2023 |
One of my all-time favorite cookbooks. Made so many recipes from it and all came out great.
womanwoanswers | 6 other reviews | Dec 23, 2022 |
--Cinnamon Raisin Bread (good, but a bit of a tighter crumb than the ATK cinnamon swirl bread; makes decent French toast)

--Brown Sugar Oat Squares (seemed underdone when I took them out of the oven, even at the maximum recommended time, but crisped up nicely and were tasty)

--"Everything Cake" (Again, took longer in the oven than the max recommended time and was still slightly underdone in the middle. I sliced it in half to make a layer cake, with lemon curd between the layers)

--Rugelach: very good! Chilled dough for two days, then baked half and froze half. Used berry jam, cinnamon-sugar, chopped pecans and semisweet chocolate for filling.

--Apple galette, with caramel applesauce: Good, but not sublime. Good crust for any fruit filling. Made for Rosh Hashanah dinner.
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JennyArch | 2 other reviews | Aug 25, 2022 |
I received an advance copy of this book via NetGalley.

Dorie Greenspan is a treasure to the world. I've adored several of her cookbooks, not simply for the recipes, but for her voice. Some cookbooks exude arrogance. Dorie's books feel like an aunt taking you by the hand and casually talking you through a recipe without any strict edicts involved. Most every recipe includes variations of ingredients and/or techniques so that individual bakers can make the recipe their own.

As the title says, this cookbook is all about baking, and there's a wide spectrum involved. There are basic chocolate chip cookies and pie crust recipes, as well as those for more complex éclairs and layer cakes and pies. There's even a section of savory baking recipes that, in a suitably French-influenced way, seem to revolve around cheese. Readers of Dorie's other cookbooks will see new takes on old favorites, too, like her cheese puffs and her famous World Peace Cookies.

The two criticisms I have of the book are on a more technical level. (I did read a galley so some information such as gram amounts were incomplete, but the formatting itself is set.) First of all, I wish every recipe had a picture. The photography that is included is stunning--I wanted more! I want to know what the final versions should look like! Also, some of basic building block kinds of recipes, like the pie and tart crusts, were all the way in the back, and I wish they were actually within the relevant section for easier reference.

Overall, though, this book is a winner. I'm sure it will be a bestseller and a book that many people wear out with use.
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ladycato | 2 other reviews | Jul 23, 2021 |



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