Join us for a conversation with culinary superstars Dorie Greenspan and Julia Turshen as we celebrate the release of Dorie's newest book: Baking With Dorie.
Known for her multiple James Beard Award and IACP Award-winning cookbooks, Dorie Greenspan is back with 150 all new signature recipes in BAKING WITH DORIE (Houghton Mifflin Harcourt; October 19, 2021). This new collection, her fourteenth cookbook, arrives exactly thirty years after her food writing debut, much to the delight of her legion of fans.
Never one to leave a recipe unexamined or unimproved, Dorie writes, “Can there really be something new when it comes to chocolate chip cookies? Yes! Try Moko’s cookies with chocolate and poppy seeds or my take on the latest trend in Paris: cookies with extravagant toppings. Must babka, that rich yeasted loaf usually swirled around a chocolaty filling, be sweet? No! It can be made with cheese and a salty streusel that’s so good it can be a snack on its own. Can you bake muesli into a Bundt cake? Yes—it’s great! Can the dough that we use for cream puffs, éclairs and profiteroles—one of my favorite doughs—be stretched out long and thin, like breadsticks? And can they be sweet or salty? And will they look and taste like something completely new? Yes, yes and yes.” The result of these and dozens more re-imaginings, is a book filled with inspired and original recipes that offer enchanted, delicious, and unexpected surprises.
Many of these recipes are inspired by Dorie’s travels, like the glossy-topped almond cake that a Swedish pastry chef taught her, or the Lisbon Chocolate Cake, a dense, almost brownie-like layer topped with a whipped dark chocolate ganache. Others were created when Dorie used a traditionally sweet item technique to create a savory revelation like Cheese Swirled Babka Buns. Dorie also offers some of her favorite mainstay recipes, noting them in each chapter contents with a heart, as they are her “Sweethearts.” She wanted to indicate “a special place for those recipes that use brioche dough and those based on cream puff dough, to highlight chocolate chip cookies, meringues, layer cakes for celebrations big and small and pies, pandowdies, crisps and pastries made with apples, including a splendid tarte Tatin that’s foolproof, even for first-timers.”
ABOUT DORIE GREENSPAN
Inducted into the James Beard Foundation’s Who’s Who of Food and Beverage in America, DORIE GREENSPAN is the author of Dorie's Cookies, a 2017 James Beard Award-winner for Best Baking and Dessert book; Around My French Table, a New York Times bestseller that wasnamed Cookbook of the Year by the IACP; Baking Chez Moi, also a Times bestseller;and Baking: From My Home to Yours, a James Beard Award winner. She lives in New York City, Westbrook, Connecticut, and Paris.
ABOUT JULIA TURSHEN
JULIA TURSHEN is the bestselling author of Now & Again (Amazon's Best Cookbook of 2018, an NPR ‘Great Read’), Feed the Resistance (Eater's Best Cookbook of 2017), and Small Victories (named one of the Best Cookbooks of 2016 by the New York Times and NPR). She also hosts the IACP-nominated podcast ‘Keep Calm and Cook On’. She has coauthored numerous cookbooks and has written for The New York Times, The Washington Post, The Wall Street Journal, Vogue, Bon Appétit, Food & Wine, and more. Epicurious has called her one of the 100 Greatest Home Cooks of All Time and The New York Times has described her “at the forefront of the new generation of authentic, approachable authors.” She sits on the Kitchen Cabinet Advisory Board for the Smithsonian's National Museum of American History and is the founder of Equity At The Table, an inclusive digital directory of women and non-binary individuals in food. She lives in the Hudson Valley with her wife and their dogs.