Just in time for what I call Fatstember and Carbuary – my two favorite baking months – the unapologetic and seductive new baking book from Dorie Greenspan. It’s French home baking, and a sight easier than the high-flying pastries you may think of when you consider French desserts. While there is one suitably neurotic macaron recipe, nearly everything in here is doable with the confectionery skills of a mortal.
This also marks my first collaboration ever with the Washington Post‘s terrific food section. I hope there will be more to come.
Click here to read today’s review of ‘Baking Chez Moi’ in the Washington Post.