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Informationen zum Autor Inducted into the James Beard Foundation’s Who’s Who of Food and Beverage in America, DORIE GREENSPAN is the author of 14 cookbooks, including Baking with Dorie; Dorie's Cookies , a 2017 James Beard Award-winner for Best Baking and Dessert book; Around My French Table, a New York Times bestseller that was named Cookbook of the Year by the IACP; Baking Chez Moi, also a Times bestseller ; and Baking: From My Home to Yours , a James Beard Award winner. She lives in New York City, Westbrook, Connecticut, and Paris. Klappentext Dorie Greenspan has written recipes for the most eminent chefs in the world: Pierre Hermé, Daniel Boulud, and arguably the greatest of them all, Julia Child, who once told Dorie, ?You write recipes just the way I do.? Her recipe writing has won widespread praise for its literate curiosity and ?patient but exuberant style.? (One hard-boiled critic called it ?a joy forever.?) In Baking: From My Home to Yours, her masterwork, Dorie applies the lessons from three decades of experience to her first and real love: home baking. The 300 recipes will seduce a new generation of bakers, whether their favorite kitchen tools are a bowl and a whisk or a stand mixer and a baker's torch. Even the most homey of the recipes are very special. Dorie's favorite raisin swirl bread. Big spicy muffins from her stint as a baker in a famous New York City restaurant. French chocolate brownies (a Parisian pastry chef begged for the recipe). A dramatic black and white cake for a ?wow? occasion. Pierre Hermé's extraordinary lemon tart. The generous helpings of background information, abundant stories, and hundreds of professional hints set Baking apart as a one-of-a-kind cookbook. And as if all of this weren't more than enough, Dorie has appended a fascinating minibook, A Dessertmaker's Glossary, with more than 100 entries, from why using one's fingers is often best, to how to buy the finest butter, to how the bundt pan got its name. Leseprobe TOASTED ALMOND SCONES THE TRIPLE-WHAMMY flavor hit here is almonds, almonds and almonds: toasted ground almonds and pure almond extract in the dough and sliced almonds on top. 1 cup blanched almonds (whole, slivered or sliced), toasted 2 tablespoons sugar 1 large egg 1/3 cup cold heavy cream 1/4 cup cold whole milk 1/8 teaspoon pure almond extract 13/4 cups all-purpose flour 1 tablespoon baking powder 1/4 teaspoon salt 1 stick (8 tablespoons) cold unsalted butter, cut into small pieces 1/4 cup sliced almonds (optional) GETTING READY: Center a rack in the oven and preheat the oven to 400 degrees F. Line a baking sheet with parchment or a silicone mat. Divide the toasted almonds in half. Finely grind 1/2 cup in a food processor or blender with the sugar, taking care not to overgrind the nuts and end up with almond butter. Finely chop the other 1/2 cup. Stir the egg, cream, milk and almond extract together. Whisk the flour, ground almonds and sugar, baking powder and salt together in a large bowl. Drop in the butter and, using your fingers, toss to coat the pieces of butter with flour. Quickly, working with your fingertips (my favorite method) or a pastry blender, cut and rub the butter into the dry ingredients until the mixture is pebbly. You’ll have pea-size pieces, pieces the size of oatmeal flakes and pieces the size of everything in between—and that’s just right. Pour the liquid ingredients over the dry ingredients and stir with a fork just until the dough, which will be wet and sticky, comes together. Don’t overdo it. Stir in the chopped almonds. Still in the bowl, gently knead the dough by hand, or turn it with a rubber spatula 8 to 10 times. Turn the dough out onto a lightly floured work surface and divide it in half. Working with one piece at a time, pat the dough into a rough circle that’s about ...
