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.
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November 12, 2014 at 9:39 am
ht
congrats susie (from CW’s friend in VT)! already a fan of the WP’s food section, and glad you’re on board….NPR’s format change was its loss.
November 12, 2014 at 9:42 am
tsusanchang
Thank you! for your kind words – and give my love to CW.
November 12, 2014 at 10:07 am
ht
will do. seeing her soon!