Baking with Dorie: Sweet, Salty & Simple

by Dorie Greenspan

From James Beard Award-winning and NYT best-selling author Dorie Greenspan, a baking book of more than 150 exciting recipes

Say “Dorie Greenspan” and think baking. The renowned author of thirteen cookbooks and winner of five James Beard and two IACP awards offers a collection that celebrates the sweet, the savory, and the simple. Every recipe is signature Dorie: easy—beginners can ace every technique in this book—and accessible, made with everyday ingredients. Are there surprises? Of course! You’ll find ingenious twists like Berry Biscuits. Footlong cheese sticks made with cream puff dough. Apple pie with browned butter spiced like warm mulled cider. A s’mores ice cream cake with velvety chocolate sauce, salty peanuts, and toasted marshmallows. It’s a book of simple yet sophisticated baking. The chapters are classic: Breakfast Stuff • Cakes • Cookies • Pies, Tarts, Cobblers and Crisps • Two Perfect Little Pastries • Salty Side Up. The recipes are unexpected. And there are “Sweethearts” throughout, mini collections of Dorie’s all-time favorites. Don’t miss the meringue Little Marvels or the Double-Decker Caramel Cake. Like all of Dorie’s recipes, they lend themselves to being remade, refashioned, and riffed on.

Genres: Cookbooks, Cooking, Food, Nonfiction, Reference, Foodie

400 pages, Hardcover

Published October 19, 2021

About the author

Called a culinary guru by the New York Times, Dorie Greenspan is the author of the James Beard Awardwinning Baking: From My Home to Yours, which inspired the creation of the online baking community Tuesdays with Dorie. She has been passionately involved with French food for the last three decades. With Pierre Herm, she wrote Desserts by Pierre Herm, winner of an IACP Cookbook of the Year Award, and Chocolate Desserts by Pierre Herm, winner of the Gourmand prize for best cookbook in the English language. Greenspan won both an IACP and a James Beard Award for her Baking with Julia. She is also the author of Paris Sweets and The Caf Boulud Cookbook (with Daniel Boulud). Inducted into the Whos Who of Food and Beverage in America, she is a contributing editor to Parade magazine, writes regularly for Bon Apptit, and is a frequent guest on NPRs All Things Considered and The Splendid Table. Greenspan lives in New York City, Westbrook, Connecticut, and Paris."

Reviews

[Sue Em · Rating 5 out of 5]

OMG, talk about luscious and delectable sounding recipes and the photos are simply mouthwatering. I've marked a few to try, but just reading and looking at the photos is a decadent experience. i think I gained 5 pounds just from that.

[Natalie all_books_great_and_small · Rating 4 out of 5]

I received an advance reader copy of this book to read in exchange for an honest review via netgalley and the publishers.

Baking with Dorie is an amazing cookbook jam packed full of delicious recipes!
This book had really clear and easy to follow instructions and I love the part about baking break at the beginning.
The unique part of this cookbook is the storage instructions given, which help you to preserve your bake for another day and it still taste delicious and fresh.
These are so many recipes I want to try out in this book!

[Melissa Borsey · Rating 4 out of 5]

This cookbook is ambitious/adventurous and you definitely need to set aside a good amount of time for these recipes. I found the choices of cookie recipes very interesting and I will definitely be getting a madeleines pan. I thank Netgalley for the opportunity to read and review this cookbook.

[Kimba Tichenor · Rating 5 out of 5]

For anyone who has ever been intimidated by the prospect of baking bread from scratch or tackling pastries, this baking cookbook is an absolute gem. Not only does the author provide clear directions for each recipe, she also provides extensive tips on how to ensure success, such as the best way to measure flour (by weight) and how to measure if you do not have a scale (never scoop your measuring cup directly into the flour bag because the the resulting densely packed cup will not correspond to the actual amount the recipe calls for.). The author even provides directions on how to store each of your finished products so that it will taste just as fresh the next day as on the day it was baked. In addition for each recipe she provides suggestions on how to play around with the recipe: adding fruits, nuts, and other fillings.

As for the accompanying photos, they are absolutely beautiful. But for me it is the clarity of the directions and the attention to detail in providing tips for the home baker that makes this baking book a truly must have! A master class in baking that will have you tackling with confidence recipes that you previously thought were well beyond your skill level and doing so with success!

I would like to thank NetGalley, the publisher, and the author for an advance copy of this book in exchange for a fair and honest review.

[Mary · Rating 5 out of 5]

Dorie Greenspan has written multiple award winning cookbooks and her latest “ Baking with Dorie” hits all the notes I look for in a brilliant cookbook: luscious photos, well written recipes that include exacting bakers notes, and an index. There are more than two dozen recipes that I wanted to start baking immediately. Organized by Breakfast; Cake; Cookies; Two Perfect Little Pastries ( cream puffs & meringues);Pies, Tarts, Cobblers, & Crisps; Salty Side Up ( Satisfying Suppers, Sides, & More); and Basics, Must-Knows and Fillips.
The genius of Dorie is her ability to explain things and offer “Plan Ahead” tips so that beginners will feel confident, and her “Playing Around” tips will inspire experienced bakers to expand their creativity in the kitchen.
There are recipes within for Ice Creams, Dessert Sauces, (Caramel Applesauce!!) and many versatile crusts for tarts and pies.
With more than 150 recipes presented, bakers are sure to find many recipes to try. The Double Decker Caramel Cake, and S’mores Ice Cream Cake with chocolate sauce, peanuts, and ( yaasss) toasted marshmallows are calling my name.
Highly recommended for all bakers.
#Netgalley
#BakingWithDorie

[Alicia Bayer · Rating 4 out of 5]

This is an excellent cookbook for those who really want to bake well. It's filled with beautiful photos and a really diverse bunch of recipes for cakes, pastries, cookies, breads, etc. This is for folks who want to bake the best possible versions of things, not the cheapest, healthiest or simplest. It does not provide nutritional information. It also is not going to work well for people who don't eat the traditional American/British diets as it is very heavy on white flour, butter, sugar, etc. For those who are old school and want to learn some wonderful new recipes, it will be a wonderful resource.

I read a temporary digital ARC of this book for review.

[Frosty61 · Rating 3 out of 5]

I'm not sure I'd classify these recipes as simple, but they are creative and the author is great at walking the reader through each step. The directions are long, the pictures will have your mouth watering, but there aren't many recipes that I'd try - mainly because the majority contain dairy products.

[Terri (BooklyMatters) · Rating 5 out of 5]

⭐️⭐️⭐️⭐️⭐️

A rainy afternoon, a sleeping dog on my lap, a cup of milky tea - I am curled up on my favorite reading chair with a copy of “Baking with Dorie”. Perfection.

This beautiful book is jam-packed with deliciousness - you can practically smell the bread baking, scones crumbling, cakes rising and cookies crisping as you scan the recipes and linger over the beautiful full-page photos. The author covers a wide range of baking treats, with each of the recipes laid out with simplicity and many featuring interesting twists on sweet versus savory. Measurements are conveniently provided both in terms of cups (volume) and weight. On many recipes, the author also notes “playing around” options - variations to explore when the fancy for something even more original strikes.

🖋 Breakfast - Could there be a better showcase for delectable baking than breakfast? The largest chapter in this book, fully one quarter of the recipes covered deserve a starring role at your next breakfast or brunch.

Bread, brioche, scones (one of my favorites - here we have variations with yogurt, buttermilk, cottage cheese, tangerines, blueberries - you name it!) , muffins, coffee cakes, loaves, Bundt cakes, squares and quick breads.

🖋Cakes - the author treats us to everything from decadent iced layer cakes ( try double-decker salted caramel cake!) to spice cakes, marble cakes, tortes, jelly rolls and cheesecake.

🖋Cookies - chocolate chip, chocolate chunk, oatmeal, (all the usual stars are here), plus sure-to-be-new favorites like coffee shortbread, cocoa-cornmeal biscotti and olive oil brownies.

🖋Pastries - gorgeous creme-puff indulgences (including one-bit cinnamon, chocolate eclairs) and a selection of meringue based marvels (pavlova and snowballs).

🖋Pies and cobblers - a wonderful assortment of fruit pies and tarts (apple, berry, pear, pumpkin, lemon, cranberry Linder); as well as almond or maple, custard and creme, and even (one I recognized from T.Vs. Great British Baking) - a flaky, gooey and chewy British Bakewell tart.

🖋Salty sides - this section highlights mouth-watering supper-time tarts, pies and quiches including a fig and goat cheese tart that looks amazing.

🖋The author closes with a bakers-howto invaluable set of recipes for crusts, doughs, streusels, icings and toppings.

I devoured this book and believe it would be a wonderful and well-loved addition to any bakers library, regardless of their skill level.

A big thank you to NetGalley, the publisher, and the author for an advance review copy of this book. All thoughts presented are my own.

#Netgalley #BakingwithDorie

[Michelle · Rating 5 out of 5]

Thanks so much to NetGalley and the publisher for the review copy of this book!!!!
This baking book is nearly PERFECT. I feel like I can do this--Dorie gives us the right amount of information on why one should do this thing properly, but also gives you some room to do it a little easier and tells you it will still be delicious. Loved that! I am asking for my own copy of this for my birthday or Christmas and already have planned out things to make from it! Loved!

[Julia · Rating 5 out of 5]

The recipes and their photos in this baking book made my mouth water. So many wonderful cakes to make and enjoy.

I've pre-ordered the book already and am looking forward to making the cheese cakes and lemon cakes and chocolate cakes...

[The Candid Cover (Olivia & Lori) · Rating 4 out of 5]

Full Review on The Candid Cover

Baking With Dorie by Dorie Greenspan is a fantastic cookbook to add to your collection. This is a book of recipes that is perfect for any skillset, as it has clear and easy to follow instructions. If you are looking for a book that has a wealth of baking ideas and tips, this is it.

There are some recipes in this cookbook that are easier than others, which really makes it a great starting point for beginners. Also, there are lots of detailed instructions on baking and measuring basics, so there is so much that can be learned from Dorie. The instructions are clearly written and the book has such a down-to-earth approach that gives confidence to the reader.

❀ MANY DIFFERENT TYPES OF BAKED GOODS

With so many different types of baked goods to choose from, there is something that will appeal to everyone in this cookbook. As well. the sections that are included in the recipes for playing around are quite fun and allow for some interesting and unique outcomes.

❀ CONTENTS: BAKING WITH DORIE

Introduction
Just So You Know
Breakfast
Cakes
Cookies
Two Perfect Little Pastries
Pies, Tarts, Cobblers, and Crisps
Salty Side Up
Basics, Must-Knows, and Fillips

❀ STUNNING PHOTOS

My only disappointment with the book is that not all of the recipes have an accompanying photo. The photos that are included are really stunning, however, I just wish there had been more of them. That being said, I am very inspired by Baking With Dorie to start some fall baking.

[Sandra The Old Woman in a Van · Rating 4 out of 5]

I received a copy of this book from NetGalley in exchange for an honest review.

Jump to the bottom to see my take on three recipes I made from the book.

I own a couple of Dorie Greenspan's cookbooks and jumped at the chance to be an early reviewer. This volume is classic Dorie.

- The photographs are as good as they get in a cookbook, and almost every recipe has an image.
- Every "genre" of baking is represented: bread, cakes, cookies, bars, pies, pastries, and more. Sweet and savory are broadly covered.

Are the recipes simple? Some are (coffee shortbread, cheese puffers, walnut-maple pie) and others are daunting all day or two-day masterpieces (lemon meringue layer cake, brioches). I've shortlisted about a dozen recipes I plan on making (easy and challenging) and will update my review after I test them. I'm starting with the easy coffee shortbread, and can't wait to test out some of the savory dishes.

Several recipes use ingredients I don't routinely stock in my (well-stocked) kitchen. Rye flour, for example, is used multiple times. In general, though, if you have a kitchen stocked for baking you will likely have most of the items you need to cook from this new book.

If you love well-done, beautifully illustrated cookbooks, or if you are looking for a general baking cookbook this will do nicely. Baking With Dorie will likely appeal more to the experienced baker, but Dorie's notes and general methods sections are well done, concise, and will help less experienced bakers. I've made three recipes now and found the directions excellent.

I plan on buying a hard copy version of this book as soon as it comes out, and that is about the best praise I can give a cookbook that I already have in e-book format. The book is slated for publication October 19 -- just in time to get ready for your holiday baking. I'm for sure making the maple walnut pie for Thanksgiving this year.


Recipes made:

The coffee shortbread is a super easy recipe for a standard shortbread that has the most unexpected flavors. A bite starts with a flush of lemon/cardamon and finishes with an aura of coffee. It’s sublime. This recipe alone is worth the cost of the book.

I drooled over the image of the Lemon Meringue Layer Cake and tried it as my second recipe. It looked pretty complicated, but the directions were easy to follow and everything came together to result in a cake that looked just like the image. But it just didn’t taste great. No one in my family or my neighbors' liked the cake. I ended up throwing out the last quarter because no one wanted it.

The cake was dense. I baked it for just short of the minimum time in the recipe, but it was still dry and dense despite the syrup soaking. By the amount of browning, it didn’t seem overbaked, but it tasted so. The lemon cream was the one delicious part. The frosting? This was my first time making an egg white-based buttercream and no one in my family liked it. I double-checked the ingredient amounts and compared them to other similar recipes online and everything seemed to check out. And the frosting looked just right and handled just right as I frosted the cake. But it tasted like a slab of (hard) butter surrounded the cake. It was barely sweet, too firm (and didn’t soften up to be any tastier even after the recommended room temp rest), and just not good. I was very disappointed. I would try a seven-minute cooked icing if I did the cake again -but I won’t.

If you like Swiss buttercreams you may like the cake more than we did.

The Lisbon Cake (on the cover) is a winner. The bottom is an intensely chocolate flourless cake, and the top is a delectably soft and luscious ganache. The cake was devoured in record time.

[Deb (Readerbuzz) Nance · Rating 4 out of 5]

Greenspan knows baking. Pies, cakes, bread, cookies --- she knows all about all of these and more.

What I like most about this book are the possibilities Greenspan suggests, the variations she proposes. These ideas remind us that, as bakers there are no limits to what we can bake.

[Sanne · Rating 3 out of 5]

Such a nice and easy to follow cookbook. I tried to bake a few things and its so easy to do. It makes baking a lot of fun and makes some really jummy goodies

[Beth Cato · Rating 4 out of 5]

I received an advance copy of this book via NetGalley.

Dorie Greenspan is a treasure to the world. I've adored several of her cookbooks, not simply for the recipes, but for her voice. Some cookbooks exude arrogance. Dorie's books feel like an aunt taking you by the hand and casually talking you through a recipe without any strict edicts involved. Most every recipe includes variations of ingredients and/or techniques so that individual bakers can make the recipe their own.

As the title says, this cookbook is all about baking, and there's a wide spectrum involved. There are basic chocolate chip cookies and pie crust recipes, as well as those for more complex éclairs and layer cakes and pies. There's even a section of savory baking recipes that, in a suitably French-influenced way, seem to revolve around cheese. Readers of Dorie's other cookbooks will see new takes on old favorites, too, like her cheese puffs and her famous World Peace Cookies.

The two criticisms I have of the book are on a more technical level. (I did read a galley so some information such as gram amounts were incomplete, but the formatting itself is set.) First of all, I wish every recipe had a picture. The photography that is included is stunning--I wanted more! I want to know what the final versions should look like! Also, some of basic building block kinds of recipes, like the pie and tart crusts, were all the way in the back, and I wish they were actually within the relevant section for easier reference.

Overall, though, this book is a winner. I'm sure it will be a bestseller and a book that many people wear out with use.

[Bex | TotallyBex.com · Rating 5 out of 5]

I must have been living under a rock because I had never heard of Dorie Greenspan before three weeks ago. I was watching YouTube one day, and her video with Food52 where she was making English muffins happened to pop up in my recommended list.

I enjoyed her personality and cooking style so much, I rushed to get her newest cookbook, Baking with Dorie: Sweet, Salty, and Simple.

When I saw the Swedish Fika Cake in the Baking with Dorie cookbook, I knew I just had to make it. It’s a single-layer cake made with almost two sticks of butter and a caramelized almond brittle topping that takes the simple cake over the top and tastes divine.

Like all of the recipes in Baking with Dorie, the Swedish Fika Cake is easy to follow, filled with personal insights and tips, and accompanied by gorgeous photos. I had all of the ingredients on hand and the recipe was, as promised, simple to make.

As soon as the cake was done, my husband and I had a little fika break of our own and devoured almost half of the cake. If the rest of the recipes are as good as this one — and I have a feeling they will be — I will be using this cookbook very, very often!

[Emmalita · Rating 4 out of 5]

I have been playing with Baking with Dorie: Sweet, Salty, Simple for a few months. I collect baking books and I have high expectations for Dorie Greenspan. Overall, I quite liked this book and there are four recipes in here that have become a part of my regular repertoire, which is a lot for an individual cookbook.

My very very very very favorite recipe is the first recipe in the book – “The Daily Bread: White Bread Edition.” I first made it 4 months ago, and while it is not the every day bread in the house, it is the “I’m feeling a little fancy but still utilitarian” bread and has made many appearances in my house and has been gifted to a number of neighbors. I do one thing differently – I use powdered buttermilk instead of powdered milk. I haven’t yet made the braided ring loaf with this dough, because every time I suggest it, my housemates just want to toast this bread and make sandwiches with it. Maybe I’ll make it over the Winter holidays.

My second favorite recipe is the lemon curd. I’ve used it to top muffins, make lemon bars, support the fruit in a fruit tart. My housemate and I have eaten it with a spoon out of our individual jars.

I spread that lemon curd on a slice of that bread, toasted. I whispered a little prayer to all the gods of my ancestors and a tear trickled down my face. I am only exaggerating a little bit.

The “Classic Chocolate Chip Cookies” are very good. It isn’t my favorite chocolate chip cookie recipe, but when I had my extended household vote on it, Dorie Greenspan’s cookies won. I’m sorry Sarah Keiffer. Your cookies will still be my favorite.

The Almond-Herb Crust is amazing. It’s perfect for our bumper crop of tomatoes and cucumbers – for tomato parmesean tarts, or layered with goat cheese, cucumbers and salt. The crust is also great as a cracker.

That said, the Almond Herb Crust raises my biggest complaint about Baking with Dorie. Her recipes frequently require a standing mixer or a food processor. Greenspan is hardly the only author who does this, but it bothers me every time I see it. Not everyone has a standing mixer or a food processor, and there are many reasons not to have one. I don’t have a food processor and have made the crust without it just fine. But when I was still a newbie baker, not seeing by hand instructions would have made me feel like I couldn’t attempt the recipe.

My only other complaint is that I wish the savory section had been bigger.

Next year during rhubarb season, I’m going to try the “Dark Chocolate Rhubarb Tart” and perhaps reread Molly Harper’s How to Date Your Dragon, which features a pie shop claiming to have the world’s best chocolate rhubarb pie.

Don’t look here if you are looking for a lot of gluten free or dairy free recipes. That’s not what this cookbook is about, and that’s fine.

I received this as an advance reader copy from NetGalley in exchange for an honest review.

[Annie · Rating 5 out of 5]

Originally posted on my blog: Nonstop Reader.

Baking with Dorie: Sweet, Salty Simple is a very well written no-nonsense cookbook for baked treats with recipes developed and curated by Dorie Greenspan. Due out 19th Oct 2021 from Houghton Mifflin Harcourt on their Mariner imprint, it's 400 pages and will be available in hardcover and ebook formats.

This is a definitive, comprehensive work full of well made unfussy recipes which work consistently and well, every time. The emphasis is on simple high quality ingredients and reliable methods which anyone can recreate.

The introduction includes basic tips and background info along with a good overview over kitchen practice, measuring, and do's and don'ts. The following chapters contain the recipes, grouped thematically: breakfast, cake, cookies, pastries (cream-puffs & meringues), pies tarts cobblers & crisps (some decadently glorious deliciousness here!), salty/savory, and partial recipes basics & extras.

Recipes include a description, ingredients in a sidebar bullet list, followed by specific step by step directions. The ingredient measures are given in American standard, metric, and ounce measurements (yay!). The tips and alternatives are posted in small text sidebars with the recipes. I *really* like that the author gives good descriptions of what doughs and ingredients will look like at different steps in the process. I am not an advanced cook and those tips are really reassuring.

The photography is superlative throughout. Many of the recipes also include tutorial photos showing the different steps of folding, braiding, or manipulating ingredients and pastries/doughs.

Five stars. This would be a good choice for public library acquisition, home use, or culinary classroom. I will definitely acquire a physical print copy of my own.

Disclosure: I received an ARC at no cost from the author/publisher for review purposes.

[Charla Wilson · Rating 5 out of 5]

I have several of Dorie Greenspan’s books and this one is as good or perhaps even better than her others. There are so many recipes in this one that I wan to make. There are breakfast recipes, cake recipes, cookie recipes, pies, tarts, cobblers and crisps included, as well as other great categories. Almost every recipe has a photograph of the finished product. There are bread recipes such as Raisin Bread, Blueberry Biscuits, Pecan Cranberry Loaf and Breakfast Squares.. Some of the cakes include Lemon Meringue Layer Cake, Double Decker Salted Caramel Cake, and Orange Spice Cake. Some of the must try cookies are Mary Dodds Maple Bacon Chocolate Chip Cookies, Tea and Honey Madelines, World Peace Cookies, Iced and Spiced Hermits and Park Avenue Brownies. Listed Under the Pies, Tarts, Cobblers and Crisps are Cottage Berry Cobbler, Pumpkin Pie, Maple Walnut Pie, French Riviera Lemon Tart, and Alsatian Style Blueberry Tart. These are just a small sampling of the many recipes in this cookbook. There are way too many to list. This wonderful cookbook will be a blessing to have on hand for the upcoming holidays. However, be warned, it will be very difficult to try just a few. You will want to make them all!

[Mary · Rating 5 out of 5]

I've found that I'm often disappointed with cookbooks. I make a few recipes and then the lovely, newly purchased cookbook spends the rest of its life on a shelf. I'm so pleased to share that this is not that kind of cookbook! I cooked my way through this book over the summer, and I loved each recipe I tried, which is so rare for me. Some of my favorite recipes were the spinach mozzarella pie, potato flake biscuits, and the double corn tomato crisp. I've probably made the spinach mozzarella pie at least 4 times by now, mostly because of the heavenly parmesan crumble that goes on top. None of her recipes have flopped for me so far!

Greenspan's recipes are both creative and easy to follow. She She has plenty of notes and ideas for tweaking the recipes with different ingredients, and she also has good advice sprinkled throughout the whole book, like soaking dried fruit before using it to bake. If you're an avid baker or cook, this is a great cookbook to add to your kitchen! I will be recommending it to all my friends, and some family members may find this book under the Christmas tree this year.

A big thank you to Dorie Greenspan, Mariner Books, and NetGalley for the opportunity to read/bake through book and give my honest opinion!

[Meagan | The Chapter House · Rating 5 out of 5]

I almost feel like by definition, anything by Dorie Greenspan will be amazing. 😀 She’s a legend in the food world, a present-day Julia Child. Is a review really necessary? (Yes.) Is it going to be anything lower than four stars? (No. ) In fact, this one may earn 5 stars, and absolutely deserves it.

My initial foray into blogging for a wider, not-myself audience (we’ll overlook the LiveJournal days) was as a food blogger, and Greenspan actually attended the same foodie conference I went to in my second year–IFBC, if you were curious. While I did get to meet her briefly (and she was as fantastic as I expected), I’m still kicking myself for not showing up with a bag full of cookbooks for her to sign. Perhaps one day, post-covid!

Baking with Dorie is beautifully photographed, its purchase practically justified for that alone. Can the baked goodies leap off the page and onto my plate? (While I’m at it, can they be calorie- and yeast-free? 😀 I know, I’m dreaming!) I loved simply drooling over the pictures and found them inspiring in themselves before I even examined the recipes.

A number of the “breakfast stuff” in particular contains yeast (which I don’t optimally get along with), so while I might not make these for myself, I’m confident they’d make great gifts for loved ones–and would still make my kitchen smell great, which is half the fun! I loved the how-to on biscuits and scones (two things I definitely can have), and am excited to try some new varieties and see how they compare with some of my tried-and-true favorites. Cottage cheese biscuits, in particular, sound like a great option; I often have quite a bit of cottage cheese left over from the week’s meal plan, and never know what to do with it. Problem solved!

I also love that the ingredients lists include both “regular” measurements (cups, etc., for us mortals) and metric. Said meal plans have seen me dipping my toe into metric lately, so having both is nice. The inclusion of both savory and sweet recipes also makes me super happy–something for everyone.

Section overviews and pre-instructions blurbs give insight into the “whys and wherefores” (as well as shine a light on Greenspan’s own experiences with a recipe), and instructions are clear and easy to follow (yayyy).

All in all, a gem, and one I’m looking forward to purchasing upon release (and, one day, getting it signed :D).

I received an eARC of the book from the publisher via NetGalley. All opinions are my own.

[Gail Smith · Rating 5 out of 5]

I am a new follower of Dorie Greenspan, although I’ve had her recipe for World Peace Cookies for years. Recently I read a story about her Paris Kitchen and began reading her blog. I was captivated. As for her newest cookbook, Baking With Dorie: Sweet, Salty and Simple, it is a dream. The photography is wonderful. The recipes are wide-ranging and simple. I bookmarked a bunch for future projects. The recipe I tried was the Everything Cake—I made the Boozy version with Grand Marnier. It was quick—no mixer involved, looked beautiful when done, was moist and had a wonderful texture. (Next time I’ll amp up the volume on the booze, for my taste).
I love that Greenspan gives multiple variations for many of the recipes, which allows a baker to expand beyond the basic recipe. This is the sign of a good cook and will be beneficial to those less experienced. Several of the variations for my cake sounded wonderful—but I had to go with what was in the pantry.
I appreciate the opportunity to review this book prior to publication. My thanks to NetGalley, Mariner Books and Dorie Greenspan for the ARC. I’ve pre-ordered the hardcopy for myself and as a gift for several friends.

[Suzanne · Rating 5 out of 5]

Oh my, this is a wonderful cookbook! I admit, I was unaware of the author, Dorie Greenspan, until I received this ARC. Reading BAKING WITH DORIE: SWEET SALTY SIMPLE is a real treat. Of course, baking the recipes is a treat for more than just the reader. Greenspan’s recipes are eclectic, tasty and easy; there’s nothing unnecessary added to the instructions or ingredients. This book is a treasure and delight. I was so enamored of it that I bought an earlier cookbook because I didn’t want to wait until publication. This one is next on my purchase list. I received my copy from the publisher through NetGalley.

[Isabel · Rating 4 out of 5]

I found this book interesting despite feeling like the recipes aren't that easy to follow. Although with thorough reading, research and practice, they can be achieved.

Many thanks to NetGalley and Houghton Mifflin Harcourt for the free eARC. This review is made with no compensation whatsoever from the owners of this eARC.

[Kate · Rating 4 out of 5]

There's lemon cake that would take all day but omg.

[Kathy · Rating 5 out of 5]

Always the best recipes with the best instructions.

[menna hafez · Rating 3 out of 5]

Special thanks to NetGalley and Houghton Mifflin Harcourt for providing me with ARC.

This book is amazing, i loved it so much and the recipes are wonderful, i started to do some of them.

[Tanya · Rating 4 out of 5]

Beautiful pictures and great ideas for desserts.

[Brindi Michele · Rating 4 out of 5]

not a photo for EVERY recipe, but EVERY recipe in here is pretty perfect.

[Ancillar · Rating 4 out of 5]

This is my first Dorie Greenspan cookbook and I loved it. A huge thanks to the publisher for my e-ARC in exchange of an honest review.

If you love baking you will enjoy this delightful baking book that belongs in kitchens everywhere and also makes the perfect gift. The instructions were clearly explained and I absolutely enjoyed reading it .