Greenspan Dorie - Baking chez moi : recipes from my Paris home to your home anywhere

Copyright 2014 by Dorie Greenspan

Photographs 2014 by Alan Richardson

All rights reserved

For information about permission to reproduce selections from this book, write to Permissions, Houghton Mifflin Harcourt Publishing Company, 215 Park Avenue South, New York, New York 10003.

www.hmhco.com

Library of Congress Cataloging-in-Publication Data
Greenspan, Dorie, author.

Baking chez moi : recipes from my paris home to your home anywhere / Dorie Greenspan ; photographs by Alan Richardson.

pages cm

ISBN 978-0-547-72424-9 (hardback);

978-0-547-70832-4 (ebook)

1. Desserts. 2. Cooking, French. 3. Baking.

I. Title.

TX773.G698596 2014

641.86dc23 2014016312

Book design by Shubhani Sarkar

Food styling by Karen Tack and Ellie Ritt

Prop styling by Deb Donahue

v1.1014

I F YOURE A VERY LUCKY AUTHOR and I consider myself among the luckiestpublishing a book means having the chance to work with old friends and to make new ones. With each book, my circle of gratitude grows.

For the past three books, Rux Martin, my editor, and David Black, my agent, have been at the center of my writing world. For more than a decade, they have been the people who are there at the start when everything is joyous potential, and theyre there all through the process, when, invariably, they can still see the potential and Im not so sure its still there (or ever was or ever will be). Theyre the ones who trust and believe in me more than I trust and believe in myself.

To edit well is an art. To be an editor and to have your authors love you aprs editing is a gift. Rux is extraordinarily gifted, and I love her for it and for so much more. She has made every page of this book better by magnitudes. From start to finish, she has been my partner and my friend, and for this I am more grateful than I can express.

David, as my husband always says, is the real deal. Hes fabulous at what he does and extra-fabulous at being smart and caring and encouraging and understanding. That David has become a treasured friend is the cherry on the cake. The whipped cream? That would be Antonella Iannarino, who works with me on special projects and whose intelligence and creativity would be scary if they werent so welcomed.

No writer should ever go into print without having her manuscript pass through the hands of Judith Sutton. To call her a magician would not be to exaggerate her editing skills. Judiths talent is to get you, to understand just what you really meant to sayeven though you missed saying it clearly and welland then to help you say it perfectly. Judith has copyedited every book Ive written, and I hope it will always be so.

Then there is the team that made every picture in this book sighworthy. Alan Richardson did the photographs splendidly; Karen Tack and her assistant, Ellie Ritt, styled the food beautifully; and Deb Donahue propped each picture evocatively. They ushered Paris into the studiomerci infiniment.

My warmest thanks go to Shubhani Sarkar, who brought my recipes to life in the beautifully designed cover of Baking Chez Moi and in its pages. Im grateful to Michaela Sullivan and Melissa Lotfy at Houghton Mifflin Harcourt, who oversaw the design as though it were their very own book; to Jackie Beach, who shepherded the book through production; to Jill Lazer, a baker in her own right, who worked with the printer to make sure the book was perfect; and to Laney Everson, Ruxs assistant, who always makes it seem as though shes got nothing else to do but respond to my endless requests for help.

Many thanks for keeping me in line and making me look good to Jessica Sherman, to Jane Tunks Demel and Lilian Brady and to Jacinta Monniere, who, should she ever decide to give up typing manuscripts (heaven forbid), could become an ace cryptographer.

For supporting this book with verve, style and smarts, my thanks to Carrie Bachman (the mention of whose name seems alwaysand fittinglyto be preceded by the word awesome), Brittany Edwards, Rebecca Liss and Brad Parsons.

Thanks and more thanks to Mary Dodd, first for convincing me that I needed her to test these recipes and then for proving over and again that she was right. Mary has been at my side ever since I began working on this book, and both the book and I are better for her limitless energy, her intelligence, her enthusiasm and, of course, her talent.

Before being the assistant-I-never-want-to-be-without, Mary was sharpening her baking skills along with hundreds of other members of the virtual baking club, Tuesdays with Dorie. Started in 2008 by the remarkable Laurie Woodward, the group made every recipe in my book Baking: From My Home to Yours and then started another group, French Fridays with Dorie, to cook their way through my next book, Around My French Table. Laurie and the wonderful people who work on the sites with her, Mary Hirsch, Betsy Pollack-Benjamin, Julie Schaeffer and Stephanie Whitten have created a true international community, its members bound by their love for cooking and sharing. The world could learn a lot from these groupsI know that I have.

Merci mille fois and a thousand times more to my friends in France, who make my life there so delicious, among them: Martine and Bernard Collet, Hlne Samuel, Patricia and Walter Wells, Juan Sanchez, Drew Harr, Alec Lobrano, Bruno Midavainne, Meg Zimbeck, Christian Holthausen, Simon Maurel, Renee Vollen, Eugene Shapiro, Apollonia Poilne, David Lebovitz, Nicola Mitchell, Marie-Hlne Brunet-Lhoste, Isabelle Desormeau, Michel and Twiggy Sanders, Yves Camdeborde, Bertrand Auboyneau, Latitia Ghipponi and my friend and mentor, Pierre Herm.

This is my eleventh book and so the eleventh opportunity Ive had to close with love to my husband, Michael, and our son, Joshua. Theyre my true luck.