Q & A with Baker and Author Dorie Greenspan
JBF Award–winning cookbook author (and former JBF editor) Dorie Greenspan has an intimate knowledge of cookies: she recently opened the New York City cookie shop, Beurre & Sel, to rave reviews. We caught up with the baking expert to get the scoop on her new store, her cardinal rule for making cookies, and more.
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JBF: What inspired you to open a retail shop?
DG: My son, Joshua, was the inspiration behind Beurre & Sel. For a few years he organized pop-up shops for us, but he dreamed of a real home for our cookies. I loved the idea for a bunch of reasons: I get to work with my son; I get to bake like mad with our terrific pastry chef, Marisa Croce; and, when I’m in the shop, I get to meet people who love cookies—and, no surprise, cookie lovers are happy people.
JBF: What is your most popular cookie at... Read more >
The Bookshelf: Dorie Greenspan’s Around My French Table
A celebrated author of ten cookbooks (and one of JBF’s first editors!), JBF Award winner Dorie Greenspan will stop by today’s Beard on Books to talk about her latest tome, Around My French Table: More Than 300 Recipes From My Home to Yours. We asked her to fill us in on her go-to recipes, favorite dining spots in New York, new state-of-the-art iPad app, and more. Read on for the interview.
JBF: Is there a recipe from your book that you use as your go-to entertaining dish?
Dorie Greenspan: I love to serve Salmon and Potatoes in a Jar for dinner parties. The salmon is rubbed with sugar and salt, like gravlax, and then packed into a canning jar with
News Feed: September 14, 2011
It's time for American cooks to start using kitchen scales. [NYT]
Dorie Greenspan releases a groundbreaking cooking app for iPads. [NYT]
Salt-and-pepper desserts. [Bon Appétit]
Putting the latest generation of can openers to the test. [Chicago Tribune]
Use up your squash and root-vegetable gluts by
News Feed: August 22, 2011
Dorie Greenspan on the versatility of basil—with recipes to match. [WSJ]
You've seen the yellow, white, and doughnut varieties—but what about Indian Blood peaches? [LAT]
Dinner and a show, all at the restaurant. [NYT]
"A tribute to the almighty mushroom." [Saveur]
News Feed: July 27, 2011
Eating all parts of the vegetable… [NYT]
…including ginger peels. [Gilt Taste]
Do you agree that these are the top ten ice cream sandwiches in New York? [SE]
News Feed: June 20, 2011
Thomas Keller talks fine dining, casual dining, and his disbelief in "trends." [Eater]
The last of the old-school meat packers in the South Bronx. [WSJ]
Why no-
News Feed: March 14, 2011
Sampling New York City's afternoon-tea services. [NYT]
St. Patrick's Day recipes from the Los Angeles Times. [LAT]
Study shows that organic crops produce less than conventional. [Slate]
CHOW takes a food tour of Oakland. [CHOW]
It's maple-sugaring season: how will you celebrate? [Epi-Log]
JBF News: The Baker's Dozen
In the first follow-up to its Twenty Essential Cookbooks, the James Beard Book Awards Committee has announced its Baker's Dozen, a collection of thirteen indispensable baking books that spans four decades. The official, fresh-out-of-our-Awards-department list is after the jump:
1. Baking: From My Home to Yours by Dorie Greenspan (Houghton Mifflin Harcourt, 2006)
2. Beard on Bread by James Beard (originally published 1973; reprinted by Knopf 1995).
3. The Book of Great Desserts by Maida Heatter (Andrews McMeel, 1999)
4. The Bread Baker’s Apprentice by Peter Reinhart (Ten Speed, 2001)
5. The Cake Bible by Rose Levy Beranbaum
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