Baking with Dorie is a delightful addition to any baking library from legendary baker Dorie Greenspan. With tremendous following from NY Time columns to tales of life in Paris, Dorie is the person home bakers can turn to time and again for trusted recipes that will turn heads. From enhanced classic desserts to tips for upgrading a favorite recipe, Dorie Greenspan knows baking, understands the nuances of ingredients, and factors in for challenges a home baker may face. This is a strong cookbook filled with ways to help a baker improve and eat deliciously.

Wonderful cookbook, and I can't decide what to bake first. Dorie Greenspan is an expert, and this book is full of familiar recipes and interesting new ideas. Chapters are breakfast, cake, cookies, two perfect little pastries (cream puffs and meringues), pies/cobblers/tarts/crisps, salty side up (suppers/sides), and basics/must-knows/fillips (fillings). The book has recipes for doughs, sauces, and ice creams also. The full color photos are mouthwatering, and the recipes have detailed instructions.

If anyone knows anything about baking, it's Dorie Greenspan. This book, Baking with Dorie, Sweet, Salty & and Simple, is her 14th cookbook. She knows of what she speaks, and Dorie speaks baking. Fluently.

Let me be straight right up front; I own all of her cookbooks and I've baked Dorie's recipes before. I've dropped in on the popular blog, Tuesdays with Dorie, along with untold numbers of home bakers, as they have baked their way through Dorie's cookbooks. Everyone can bake the recipes in this book. It's all technique. And Dorie is there guiding you along the way.

Starting with a simple white bread that bakes up tall and with a tender-crumb, once you master your daily bread, you're set to take that recipe and experiment. Dorie shows you how. You'll find that with many of her recipes; one master recipe, unending variations and possibilities.

Move on from bread to quick breads, muffins, biscuits and scones. From there to cakes, cookies, pies and tarts.

Classic comes in with pate a choux dough, the work horse of any bakery. Master this dough, and the world of cream puffs and savory little, cheesy bites called gougeres are at your fingertips. And they're not difficult, you have Dorie showing you through each step.

Salty steps up to the plate with amazing savory tarts. It's still fresh tomato time now, and I made the Tomato Tart. Late summer on a plate. Again, this recipe is based on a pastry dough that is in the book. Learn one recipe and a multitude of options await.

For myself, I had to make the recipe, One Big Break-Apart Chipper. It's a cookie. It's crisp, and it's chewy. I drizzled melted chocolate across the top when it cooled, then broke it into pieces. It's delicious.

Baking with Dorie is a stunning book. The photographs are gorgeous. The layout is easy to read, ingredients on one page, directions on the facing page. Dorie gives hints and tips as needed. It's a lovely book that is functional as well.

Easily baked from by a novice home baker, right on up to the seasoned baker. Grab this book, the best ingredients you can, read the recipe, and Bake with Dorie. You have one of the premier ladies of the baking world showing you the way.

It should come as no surprise that BAKING WITH DORIE; SWEET, SALTY AND SIMPLE is yet another grand slam in the world of baking books. Some books you come for the photography, some books you come for the inspiration and other books are for the sheer reliability and taste. With Dorie Greenspan's newest delectable work, you get a baking book that does it all. The 150 recipes in the book cover breakfast, cakes, cookies, salty bakes, pies and tarts, and cream puffs and meringues. Dorie fills the pages with advice and wisdom and then goes further with a full chapter on basics and must-knows. There are traditional recipes with a twist. Think of olive oil brownies and miso-maple loaf. But for the traditionalist baker there are recipes for biscuits and apple pie Some recipes nod to foreign cuisine--New Zealand, Denmark, and France. And finally, Dorie has revealed World Peace Cookies 2.0. This book is a stunner.

Not a lady with whom I'm familiar, wrong side of The Pond I guess, but a well-written and informative book for bakers new and experienced alike. She covers many aspects of baking - cakes, bread, cookies, pastries and so on with both sweet and savoury recipes. The recipes are clear and many have lovely illustrations. Measurements are in American then Imperial and metric which keep me happy; oven temperatures are just in Fahrenheit. Most recipes have a "playing around" paragraph at the end - definitely my style. What if? Yesterday's what if for me was adding a finely chopped Lemon Aji chilli to blueberry sauce to give it some 'pep' - worked a treat! There's a good section on basic pie crusts with explanations of why you do various things - chilling the butter etc.. Clearly an experienced baker and the book a delight. Thanks to NetGalley and Mariner Books for an advance copy in exchange for my honest review.

Great book with lots of easy and amazing recipes for people with a sweet tooth. I highly recommend it.

This is a very good sample of the different types of recipes that Dorie has in her different cookbooks- there is sweet and savory, and something for every occasion. She covers the basics, and then offers notes on how to change up the recipe to make it more elegant, or for different flavors, and what substitutions/changes in measurements of any liquids/solids are needed. This is a big help, as many new cooks don't think about the chemistry of cooking, and how it does make a difference if you change out ingredients. Her section of the classic chocolate chip cookie, is a great example of how a simple change can create a much different cookie! This book is good for new cooks and intermediate ones as well, as it teaches so well! An enjoyable book to add to your cook shelf!

This was the first book I decided to read after signing up for Netgalley and I wasn’t let down. The author makes this absolutely mouthwatering recipes through out the book seem like you don’t need to be a gourmet chef to make them. The recipes may not be the most simple but she explains them in a way that makes you feel like you can accomplish them easily. Even the pictures through out the book are stunningly beautiful. I will definitely be using the cookie recipes this Christmas to surprise coworkers and I can’t wait!

I received a copy of this book from NetGalley in exchange for an honest review.

Jump to the bottom to see my take on three recipes I made from the book.

I own a couple of Dorie Greenspan's cookbooks and jumped at the chance to be an early reviewer. This volume is classic Dorie.

- The photographs are as good as they get in a cookbook, and almost every recipe has an image.
- Every "genre" of baking is represented: bread, cakes, cookies, bars, pies, pastries, and more. Sweet and savory are broadly covered.

Are the recipes simple? Some are (coffee shortbread, cheese puffers, walnut-maple pie) and others are daunting all day or two-day masterpieces (lemon meringue layer cake, brioches). I've shortlisted about a dozen recipes I plan on making (easy and challenging) and will update my review after I test them. I'm starting with the easy coffee shortbread, and can't wait to test out some of the savory dishes.

Several recipes use ingredients I don't routinely stock in my (well-stocked) kitchen. Rye flour, for example, is used multiple times. In general, though, if you have a kitchen stocked for baking you will likely have most of the items you need to cook from this new book.

If you love well-done, beautifully illustrated cookbooks, or if you are looking for a general baking cookbook this will do nicely. Baking With Dorie will likely appeal more to the experienced baker, but Dorie's notes and general methods sections are well done, concise, and will help less experienced bakers. I've made three recipes now and found the directions excellent.

I plan on buying a hard copy version of this book as soon as it comes out, and that is about the best praise I can give a cookbook that I already have in e-book format. The book is slated for publication October 19 -- just in time to get ready for your holiday baking. I'm for sure making the maple walnut pie for Thanksgiving this year.


Recipes made:

The coffee shortbread is a super easy recipe for a standard shortbread that has the most unexpected flavors. A bite starts with a flush of lemon/cardamon and finishes with an aura of coffee. It’s sublime. This recipe alone is worth the cost of the book.

I drooled over the image of the Lemon Meringue Layer Cake and tried it as my second recipe. It looked pretty complicated, but the directions were easy to follow and everything came together to result in a cake that looked just like the image. But it just didn’t taste great. No one in my family or my neighbors' liked the cake. I ended up throwing out the last quarter because no one wanted it.

The cake was dense. I baked it for just short of the minimum time in the recipe, but it was still dry and dense despite the syrup soaking. By the amount of browning, it didn’t seem overbaked, but it tasted so. The lemon cream was the one delicious part. The frosting? This was my first time making an egg white-based buttercream and no one in my family liked it. I double-checked the ingredient amounts and compared them to other similar recipes online and everything seemed to check out. And the frosting looked just right and handled just right as I frosted the cake. But it tasted like a slab of (hard) butter surrounded the cake. It was barely sweet, too firm (and didn’t soften up to be any tastier even after the recommended room temp rest), and just not good. I was very disappointed. I would try a seven-minute cooked icing if I did the cake again -but I won’t.

If you like Swiss buttercreams you may like the cake more than we did.

The Lisbon Cake (on the cover) is a winner. The bottom is an intensely chocolate flourless cake, and the top is a delectably soft and luscious ganache. The cake was devoured in record time.

I have several of Dorie Greenspan’s books and this one is as good or perhaps even better than her others. There are so many recipes in this one that I wan to make. There are breakfast recipes, cake recipes, cookie recipes, pies, tarts, cobblers and crisps included, as well as other great categories. Almost every recipe has a photograph of the finished product. There are bread recipes such as Raisin Bread, Blueberry Biscuits, Pecan Cranberry Loaf and Breakfast Squares.. Some of the cakes include Lemon Meringue Layer Cake, Double Decker Salted Caramel Cake, and Orange Spice Cake. Some of the must try cookies are Mary Dodds Maple Bacon Chocolate Chip Cookies, Tea and Honey Madelines, World Peace Cookies, Iced and Spiced Hermits and Park Avenue Brownies. Listed Under the Pies, Tarts, Cobblers and Crisps are Cottage Berry Cobbler, Pumpkin Pie, Maple Walnut Pie, French Riviera Lemon Tart, and Alsatian Style Blueberry Tart. These are just a small sampling of the many recipes in this cookbook. There are way too many to list. This wonderful cookbook will be a blessing to have on hand for the upcoming holidays. However, be warned, it will be very difficult to try just a few. You will want to make them all!

Dorie Greenspan's latest cookbook is as delicious and beautiful as her previous ones. The recipes are tantalizing and clearly explained. I especially appreciated the pictures that teach you the technique for creating a gorgeous braided twist bread. You can trust that Dorie's recipes, while requiring time and patience, will yield wonderful results!

Baking with Dorie: Sweet, Salty Simple is a very well written no-nonsense cookbook for baked treats with recipes developed and curated by Dorie Greenspan. Due out 19th Oct 2021 from Houghton Mifflin Harcourt on their Mariner imprint, it's 400 pages and will be available in hardcover and ebook formats.

This is a definitive, comprehensive work full of well made unfussy recipes which work consistently and well, every time. The emphasis is on simple high quality ingredients and reliable methods which anyone can recreate.

The introduction includes basic tips and background info along with a good overview over kitchen practice, measuring, and do's and don'ts. The following chapters contain the recipes, grouped thematically: breakfast, cake, cookies, pastries (cream-puffs & meringues), pies tarts cobblers & crisps (some decadently glorious deliciousness here!), salty/savory, and partial recipes basics & extras.

Recipes include a description, ingredients in a sidebar bullet list, followed by specific step by step directions. The ingredient measures are given in American standard, metric, and ounce measurements (yay!). The tips and alternatives are posted in small text sidebars with the recipes. I *really* like that the author gives good descriptions of what doughs and ingredients will look like at different steps in the process. I am not an advanced cook and those tips are really reassuring.

The photography is superlative throughout. Many of the recipes also include tutorial photos showing the different steps of folding, braiding, or manipulating ingredients and pastries/doughs.

Five stars. This would be a good choice for public library acquisition, home use, or culinary classroom. I will definitely acquire a physical print copy of my own.

Disclosure: I received an ARC at no cost from the author/publisher for review purposes.

I have been following Dorie Greenspan and making her recipes for quite sometime now so I was very happy when NetGalley approved me for an ARC of this book.

The book didn't disappointed me at all, it has it all, beautiful and luscious pictures and amazingly easy recipes to follow. Cakes, cookies, breads, pastries are just some of the chapters you'll find in the book.

She provides clear directions for each recipe for easy following along with tips on baking, measuring, storing. Whether you are a seasoned baker or just starting to bake this book will not disappoint you.

I truly loved this book.

There seem to be a lot of baking books coming out this year. Fortunately, Dorie Greenspan never disappoints. My kids gave me one of her baking books for Christmas a few years ago and it’s one of the first books I turn to when I need a solid, reliable recipe for a delicious treat.

I enjoy Greenspan’s books because she writes in a way that gives the reader confidence to try these recipes. She includes all the information you need to replicate the luscious treats pictured throughout the book so even beginning bakers can be successful. Little touches like “don’t worry of the batter looks curdled - it will even out.” Her descriptions of what the dough or batter is supposed to look like provides a sense of safety and calm for less experienced bakers.

Here, Greenspan offers fresh takes on some familiar recipes, as well as plenty of new and creative baking ideas. I’ve stopped using Pinterest and food blogs for recipes because they invariably suck. We are lucky that bakers like Greenspan, her peers, and her publishers continue to provide cookbooks full of well-tested recipes that you pretty much can’t screw up as long as you follow the instructions. Any baker worth her rolling pin will want to take a look at this.

Recommended.

The artful photography
The delicious recipes
Everything from breads, cookies, biscuits and cakes are laid out in easy to follow instructions and great care
The book is educational as well as hazardous to the waist line
No regrets though
That double salted caramel cake wasn't going to eat itself

As perfect as you would expect. I love to bake but don’t have as much free time as I’d like, so when I do have time I like to stick with what I know is worth it! Definitely a solid addition to my arsenal.

Absolutely perfect recipe book with beautiful photos. Dorie Greenspan is a baking genius and if you don't have any of her books, pick this one to start with.

I was especially excited about the breakfast section, which gave me so many new ideas to try. The "Carrot Muffins" look like they are healthy, unexpected, and delicious.

I also love her recipes that allow for many adaptations quite easily. I love "base" recipes you can tailor to your own tastes - and she includes plenty of combinations to try. This is true for scones as well as "The Everything Cake" and many others.

She includes several traditionally British or Australian recipes which I really appreciated.

Other chapters include: "Cookies", "Two Perfect Little Pastries" (Cream Puff dough and Meringues), "Pies, Tarts, Cobblers, and Crisps", "Salty Side Up" (Mainly Savory Tarts, Quiche, and Appetizers), and then several basic baking tips and tricks.

I would not hesitate to get this book for myself despite my 40+ years as a baker because it has fabulous recipes and it is beautiful. I will probably end up buying this as a gift for several friends this year as well.

Thank you to NetGalley for an ARC of this book.

Baking with Dorie is a welcoming and inspiring cookbook from the outset, with a warm greeting by the author. Beautiful photographs of delectable pastries beckon the reader and, after a bit of introduction into the do's, don'ts, and ingredient list, the recipes begin. From Breakfasts to Basics, this cookbook is sure to please even the most discerning palate. Great tips and hints are scattered throughout, like a primer on how to make biscuits and scones. Some of the recipes include alternate instructions which can allow for a little creativity.

Though my favorites are too numerous to mention, some of the standouts are listed below by section.

Breakfast: Twist Bread; Brioche Sticky Buns; Chocolate Babka; Blueberry Biscuits

Cake: Lemon Meringue Layer Cake; Double Deker Salted Caramel Cake; Mocha Walnut Torte

Cookies: Peanut Butter Chocolate Chip Cookies; Devil's Thumbprints; Rugelach with Four Fillings

Two Perfect Little Pastries: Cream Puffs with Crackle and Cream; Tinted Meringue; Chocolate Eclairs; Little Marvels

Pies, Tarts, Cobblers, and Crisps: Apple Galette; Parisian Custart Tart; Pumpkin Pie; Cocoa-Cranberry Linzer Tart

Salty Side Up: Potato Parm Tart; Fig and Goat Cheese Tart; Vegetable Ribbon Tart

Basics, Must-Knows: All-Butter Pie Dough; Chocolate Frangipane; Lemon Curd; Chocolate Ganache

Completely inspiring and well instructed, Baking with Dorie is great for bakers at all skill levels.

Disclaimer: I was given an Advanced Reader's Copy of Baking with Dorie from NetGalley and the publisher, Mariner Books. The decision to review this cookbook was entirely my own.

Content:
Banking with Dorie by Dorie Greenspan is a baking book with more than 150 recipes. There are savory recipes for breakfast and delicious cake recipes, cookies and savory treats. All recipes are detailed and illustrated.

Opinion:
The recipes are written out in great detail, making even difficult recipes easy to master. Some, however, take a lot of time. Yesterday I baked the Lisbon Chocolate Cake. It turned out insanely good, but was also really a lot of work. Overall, I'm very pleasantly surprised by the recipes - there are quite a few that you haven't seen 10 times before.

Conclusion:
A great baking book with unusual treats and detailed explanations. The taste result is convincing. Therefore 5 of 5 stars.

Can’t say enough good about this book. Forties recipes are amazing, the photographs are beautiful, the instructions are flawless. I will be buying myself a copy and gifting others! Beautiful!