About Dorie Greenspan

[FoodMan]

About Dorie Greenspan

 

Dorie Greenspan’s first award winning book was Baking with Julia, published in 1996 by Wm. Morrow. This important collaboration with Julia Child was the first of several high profile collaborations, including two books in collaboration with the brilliant French pastry master Pierre Herme, and another with Daniel Boulud. Her latest, Baking: From my Home to Yours, published this year by Houghton Mifflin is a compendium of baking recipes from simple to fancy and complex.

Dorie’s primary culinary education has been in the kitchens of the great chefs she has worked with such as Pierre Herme (with Dorie, at left), Jean George Vongerichten and Daniel Boulud. She also attended Ecole Lenotre in Plaisir, France and took classes at La Varenne in Paris, France.

Her first job in the culinary world was as an apprentice baker at Soho Charcuterie in New York. Her career also includes a five year stint developing the James Beard Foundation magazine as editor and work as a consultant and producer at the early Food Network. She was an unofficial food writer and recipe translator, tester and food stylist for ELLE Magazine when it launched in the US for 3 or 4 years, during which time she worked with Daniel Boulud, Jean-Louis Palladin, Christian Petrossian, Alain Ducasse, Michel Rostang, Paul Bocuse and Roger Verger among others, providing her with a fabulous introduction to the chefs who were re-making French food in the ‘80s. In addition, she has written numerous articles for the New York Times. Currently, Dorie remains a special correspondent for Bon Appetit magazine as well as a regular columnist for the magazine’s “Tools of The Trade” column. She also appears four times a year on Lynne Rossetto Kasper’s Splendid Table on NPR as the "Gadget Goddess."

She has lectured on pastry and baking, as well as French food and culture at a number of venues, including The Smithsonian Institution, The Culinary Institute of America at Greystone, The French Culinary Institute, The 92nd Street Y, The James Beard Foundation, Alliance Francaise and The American Embassy in Paris.

Dorie is an active member of several culinary organizations. She is a member of the International Association of Culinary Professionals and was a founding member of Bakers Dozen East. She has served on the scholarship committee of the James Beard Foundation and the board of Les Dames d'Escoffier.

Dorie divides her time between New York City, Connecticut and Paris, France. She is married and has one son.

Dorie has been a member of the eGullet Society since 2002. She is passionate about her subject, enjoys engaging Society members in discussions about baking and pastry and is generously informative in her posts.

More on Dorie and baking from her books in the Forums:

Baking: from my home to yours.

 

Cooking with Chocolate Desserts by Pierre Herme.

Baking with Julia, recipes.

 

Dorie's books on Amazon:

Paris Sweets: Great Desserts From the City's Best Pastry Shops, nominated for a James Beard Award.

Chocolate Desserts by Pierre Herme, nominated for both IACP and James Beard Awards and won the Mazille Prix at Perigeux for the Best Cookbook in the English Language for 2001. The book is a bestseller in France under the title Mes Desserts au Chocolat (Agnes Vienot Editions).

Desserts by Pierre Herme, nominated for a James Beard Award and won the IACP award for Best Baking and Desserts Book as well as the award for Cookbook of the Year. It also won a Food & Wine Best of the Best Award. In France, the book is called Mes Desserts Preferes (Agnes Vienot Editions) and it is a bestseller.

Baking with Julia: Sift, Knead, Flute, Flour and Savor, which won awards from both The International Association of Culinary Professionals (IACP) and The James Beard Foundation.

Daniel Boulud's Cafe Boulud Cookbook

 

A Fig Cake for Fall

The Most Extraordinary Lemon Cream Tart

Lennox Almond Biscotti

Applesauce Spice Bars

 

 

From Baking: from my home to yours. Photographs by Alan Richardson.

 

 

Photo of Dorie Greenspan with Pierre Herme by Barbara Rihl.