New Cookbook from CT's Own Dorie Greenspan: BAKING WITH DORIE: SWEET, SALTY & SIMPLE

Known for her multiple James Beard Award and IACP Award-winning cookbooks, CT’s own Dorie Greenspan is back with 150 all new signature recipes in BAKING WITH DORIE (Houghton Mifflin Harcourt; October 19, 2021; $35.00;). This new collection, her fourteenth cookbook, arrives exactly thirty years after her food writing debut, much to the delight of her legion of fans. [NOTE: If you are interested in making your own cookbook, check out this great resource.]

“Over those years, I worked on the kinds of recipes I love most, recipes that are simple, rely on basic techniques and have deep flavors and complex textures. I created recipes that are flexible, that allow you to play with them, swap ingredients, fancy them up with icing or leave them bare, their natural color their own decoration. And, since I love surprises, I built them into lots of the recipes. I’m happiest when a recipe that looks familiar harbors something unexpected.”

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.”

BAKING WITH DORIE begins with a helpful chapter offering tips and preferences when it comes to weights, measures, and essential ingredients. The chapters that follow are organized as per below, here with a sample of accompanying recipes:

BREAKFAST: Great Starts to Every Day – Brioche Sticky Buns, Iced Honey-Apple Scones with Spelt, Mochaccino Muffins, Crumb-Topped Ricotta Coffee Cake

CAKE Big and Small, Fancy and Simple – Cranberry Spice Squares, Chunky Lemon Cornmeal Cake, Coconut-Milk Chocolate Marble Cake, S’Mores Ice Cream Cake.

COOKIES All Kinds for All Times – One Big Break Apart Chipper, Copenhagen Rye Cookies with Chocolate, Spice and Seeds, Tenderest Shortbread Four Ways, Pistachio-Matcha Financiers 

TWO PERFECT LITTLE PASTRIES: Cream Puffs and Meringes – Cream Puffs with Crackle and Cream, Gouda Gougeres, Meringue Snackers, Parfait Layerered Vacherin

PIES, TARTS, COBBLERS AND CRISPS: Through the Seasons – Mulled Butter Apple Pie, Cottage Berry Cobbler, Lick-the-Pot Chocolate Pudding Pie, Parisian Custard Tart

SALTY SIDE UP: Satisfying Suppers, Sides and More – Goat Cheese-Black Pepper Quick Bread, Vegetable Ribbon Tart, Smoked Salmon Roll-Up, Double Corn Tomato Crisp

BASICS, MUST KNOWS AND FILLIPS – Doughs, Creams, Curds, Sauces, Streusels

Filled with gorgeous full color photographs throughout and recipes featuring easy-to-find ingredients that will satisfy just about any craving–sweet or salty–BAKING WITH DORIE is the perfect addition to any baker’s collection.

ABOUT THE AUTHOR  Baking with Dorie marks Dorie Greenspan’s thirtieth anniversary as a cookbook author. Her reassuring voice has empowered millions of bakers and made her an international icon. She is a columnist for the New York Times Magazine. Her fourteen cookbooks include Baking with Dorie, Dorie’s Cookies, the New York Times bestsellers Baking Chez Moi and Around My French Table, and Baking: From My Home to Yours. She has won five James Beard Awards, was inducted into the Who’s Who of Food and Beverage in America, and awarded an Order of Agricultural Merit from the French government for her outstanding writing on the foods of that country. She lives in New York City, Westbrook, Connecticut, and Paris.