By Dorie Greenspan
A “culinary guru” and author of the award-winning Around My French Table and Baking: From My domestic to Yours returns with an fascinating selection of basic truffles from French domestic chefs and chefs
Whether it’s vintage lemon-glazed madeleines, a silky caramel tart, or “Les Whoopie Pies,” Dorie places her personal inventive spin on every one dish, guiding us with the pleasant, reassuring instructions that experience gained her legions of ardent fans.
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To edit well is an art. To be an editor and to have your authors love you après editing is a gift. Rux is extraordinarily gifted, and I love her for it and for so much more. She has made every page of this book better by magnitudes. From start to finish, she has been my partner and my friend, and for this I am more grateful than I can express. ” He’s fabulous at what he does and extra-fabulous at being smart and caring and encouraging and understanding. That David has become a treasured friend is the cherry on the cake.
She can talk about art as easily as she can talk about politics, and she can really talk about food—she cooks at home and loves to bake. “But,” she says, “I make only the simplest sweets. ” When Martine offered to give me a recipe, I was delighted; when it arrived, I was surprised. I don’t know why I didn’t take her at her word: She said she loved “simple,” but I was waiting for something as elaborate as the knot of her scarf. Instead, as she promised, this classic sponge cake, one from her childhood, is, in her words, extrêmement simple and vraiment basique.
1014 ACKNOWLEDGMENTS IF YOU’RE A VERY LUCKY AUTHOR—and I consider myself among the luckiest—publishing a book means having the chance to work with old friends and to make new ones. With each book, my circle of gratitude grows. For the past three books, Rux Martin, my editor, and David Black, my agent, have been at the center of my writing world. For more than a decade, they have been the people who are there at the start when everything is joyous potential, and they’re there all through the process, when, invariably, they can still see the potential and I’m not so sure it’s still there (or ever was or ever will be).
Baking chez moi : recipes from my Paris home to your home anywhere by Dorie Greenspan