A aculinary gurua and author of the award-winning Around My French Table and Baking: From My Home to Yours returns with an exciting collection of simple desserts from French home cooks and chefs With her groundbreaking bestseller Around My French Table, Dorie Greenspan changed the way we view French food. Now, in Baking Chez Moi, she explores the fascinating world of French desserts, bringing together a charmingly uncomplicated mix of contemporary recipes, including original creations based on traditional and regional specialties, and drawing on seasonal ingredients, market visits, and her travels throughout the country. Like the surprisingly easy chocolate loaf cake speckled with cubes of dark chocolate that have been melted, salted, and frozen, which she adapted from a French chefas recipe, or the boozy, slow-roasted pineapple, a five-ingredient cinch that she got from her hairdresser, these recipes show the French knack for elegant simplicity. In fact, many are so radically easy that they defy our preconceptions: crackle-topped cream puffs, which are all the rage in Paris; custardy apple squares from Normandy; and an unbaked confection of corn flakes, dried cherries, almonds, and coconut that nearly every French woman knows. Whether itas classic lemon-glazed madeleines, a silky caramel tart, or aLes Whoopie Pies, a Dorie puts her own creative spin on each dish, guiding us with the friendly, reassuring directions that have won her legions of ardent fans.Put the cookie icing side up on a rack and let the icing dry and firm at room temperature. pArchMeNt pAper I didna#39;t ... freezer or fridge a cinch. Ita#39;s also the best material to use to shape and tighten a log of cookie dough (see page 61) and thenanbsp;...
|Title||:||Baking Chez Moi|
|Publisher||:||Houghton Mifflin Harcourt - 2014-10-21|