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Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere

Greenspan, Dorie

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ISBN 10: 0547724241 / ISBN 13: 9780547724249
Edité par Rux Martin /Houghton Mifflin Harcourt, Boston, MA, 2014
Neuf(s) Etat : New Couverture rigide
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First edition 2014, first printing, number line starts with 1. Hardcover in laminated pictorial boards with pictorial DJ. Condition new, square tight and crisp, no markings of any kind, no names no underlinings no highlights, no bent page corners, no edgewear, Not a reminder. DJ new, bright and shiny, no tears no chips no edgewear, Price Not clipped. Large 4to, 496 pages, illustrated throughout. Large and heavy book will require additional postage for priority or international orders. N° de réf. du libraire 013610

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Détails bibliographiques

Titre : Baking Chez Moi: Recipes from My Paris Home ...

Éditeur : Rux Martin /Houghton Mifflin Harcourt, Boston, MA

Date d'édition : 2014

Reliure : Hardcover

Etat du livre :New

Etat de la jaquette : New

Edition : 1st Edition

A propos de ce titre

Revue de presse:

Library Journal
Starred 08/01/2014
Acclaimed author Greenspan (Around My French Table)—who lives part time in Paris and has collaborated with such famous chefs as Pierre Hermé, Daniel Boulud, and Julia Child—has learned that some recipes are best left to the pros. While several of Greenspan's 11 cookbooks feature intricate, show-stopping desserts, her latest focuses on homey baked goods and pared-down versions of traditional French pastries. Home cooks won't need beeswax and expensive copper molds to make Greenspan's canelés nor will they be chided for using store-bought puff pastry to make palmiers or pithiviers. All types of desserts—crunchy, creamy, cakey, frozen, fruity, and fried—are included, as are simple accompaniments such as homemade crème fraiche, chocolate sauce, and candied fruit. VERDICTCombining everyday desserts with doable versions of extremely popular treats (think macarons, éclairs, and crackle-top cream puffs), Greenspan's new collection is an instant classic.

"No matter how much you don’t like to bake, aren’t good at baking, don’t even want to bake ... if you listen to [Dorie] long enough, you’ll find yourself hankering to get your hands into some flour, certain even you can whip up some laborious, glorious baked treat."
--Associated Press "On the page, Greenspan talks as if she’s having coffee with you, about where she found recipes, about the person who gave them to her, and when she might serve them... The heart of the book is sweets that aren’t a bit difficult." --Boston Globe "Bakers across the world rejoice when Dorie Greenspan comes out with a new cookbook." --Washington Post "While a trip to France may not be in everyone’s near future, veteran cookbook author Greenspan takes home bakers on a tour of Paris through her exceptional collection of recipes (divided into chapters including “Simple Cakes,” “Fancy Cakes,” “Tarts and Galettes,” and “Baby Cakes and Petite Pastries”). French “cousins” to American recipes such as the “Fluted Carrot-Tangerine Cake,” and the author’s adaptations on French creations such as “Gâteau Basque Fantasie,” give readers something they won’t find in other baking tomes. While some multistep selections are more suited for the experienced baker, less involved yet equally impressive recipes include a simple plum tart and Nutella-banana panna cotta. Unusual finds like pithiviers, a French pastry named after a city in northern France, are also included. Hefty headnotes and serving notes provide information about recipe origins and traditions. This is an ideal holiday gift."  --Publishers Weekly, starred "Acclaimed author Greenspan—who lives part time in Paris and has collaborated with such famous chefs as Pierre Hermé, Daniel Boulud, and Julia Child—has learned that some recipes are best left to the pros. While several of Greenspan's 11 cookbooks feature intricate, show-stopping desserts, her latest focuses on homey baked goods and pared-down versions of traditional French pastries. Home cooks won't need beeswax and expensive copper molds to make Greenspan's canelés nor will they be chided for using store-bought puff pastry to make palmiers or pithiviers. All types of desserts—crunchy, creamy, cakey, frozen, fruity, and fried—are included, as are simple accompaniments such as homemade crème fraiche, chocolate sauce, and candied fruit. VERDICT: Combining everyday desserts with doable versions of extremely popular treats (think macarons, éclairs, and crackle-top cream puffs), Greenspan's new collection is an instant classic." --Library Journal, starred  

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Art, Architecture, World an American history, First editions

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