Well. I think I can say Dorie Greenspan is my new favorite cookbook author. Most cookbooks, I'm lucky if I can find a couple recipes of interest. In her cookbooks, I find bunches. I just recently borrowed her Around My French Table through Amazon Prime, and loved it so much I went out and bought a hardcover. You better believe I jumped on the chance to read this cookbook for free through Prime, too--and I found even more recipes of interest. Not only are her recipes appealing, but her tone is utterly approachable and friendly. I'll continue to seek out her books and try her recipes. ( )

Checked this out from the library, renewed it the maximum times. It will be on my Christmas list. ( )

Fantastic cookbook for baking and other treats. The chocolate armagnac cake is delish! ( )

No doubt I'm going to need to own this one- too many good recipes to try in the checkout/renewal time I get from the library!! ( )

This is an absolute masterpiece among baking books. Dorie is a very talented chef and writer, and her recipes are as clearly laid out as they are delicious. She includes sidebars for how to plan ahead (if a given recipe can be prepared up to a certain point and then frozen, or how long it will keep and how it should be stored), and lots of variations for many of the recipes. Ingredients, equipment needed, and yield are all clearly marked. Her anecdotes in the introductions to each recipe are heartwarming and often funny. The pictures are gorgeous and the food is styled beautifully without intimidating the average home baker into thinking the results are unattainable. I have made dozens of the recipes and have only been disappointed once - the Brown Sugar Pecan Shortbread on page 127 and I are not on speaking terms, but the rest of the recipes are excellent enough to far outweigh one bad one.

A few favorites: the chocolate chip cookies on p. 68 (these are thin, chewy, and the sugar gets almost caramelized.... so good!), sugar topped molasses spice cookies (p. 77), world peace cookies (p. 138), rugelach (p. 150 - these are the best rugelach ever, and I'm a jew from Brooklyn, so take my word for it), perfect party cake (p. 250), tarte tatin (p. 312), chocolate-crunched caramel tart (p. 355 - this is so good I can't make it anymore, because I will eat it all), and the cranberry-lime galette (p. 364 - try it as an unconventional thanksgiving dessert option).

This book is so huge and encyclopedic that even after all the dishes I've tried, I feel like I've barely made a dent. This is always one of the books I browse first whenever I feel like baking something. ( )

This has become my go-to baking book for everyday and special occasions. Dorie has great recipes for the basics and for complicated cakes and pastries and desserts. I can't say everything I've made has come out great- I'm not that good a baker- but I can handle most of the stuff in here and most of it has come out fine if not fantastic. A little baking experience helps- I wouldn't call this a beginner book- but she explains most of what you need to know. ( )

I've only made a handful of recipes so far, but I've loved everything. My favorite as yet is the banana chocolate marble cake. I love the number and variety of recipe, including desserts that aren't strictly 'baking' such as ice cream. I love that there are ideas for variations for every recipe. I also love the conversational tone--directions such as "don't worry if..." The only fault I can find with the book is that there aren't photos for every recipe. ( )

Best baking book ever! Very well-written, classic recipes. ( )

I always have difficulty in rating a cookbook as I believe that it is not only general quality that makes a book a favorite, but also how well it fits my particulair interests/needs.
As a collaborator who has worked with some of the best pastry chefs and bakers of the past 20 years she has a great deal of knowledge which she passes along, yet she has been careful to deliver recipes which are doable.
This book is currently on loan to a friend, but I will have to update this review as I try out the recipes.
I also enjoy visiting her website - http://www.doriegreenspan.com/ ( )

Excellent! Excellent instruction, wonderful results. Often credit this book's recipes with helping to make me "a star" when it comes to baked goods. ( )

Words can not express how much I love this book. I've tried many recipes from it and all of them have been winners. Not a clunker in the lot. A lot of people a intimidated by baking, Dorie Greenspan really takes the fear factor out of baking with this cookbook. The recipes are easy to follow and the preparation instructions written in plain English that even non-bakers will understand. This is now my "go to" cookbook for baking when I need a dessert that I know will turn out consistently each time. Well written, delicious and fabulous! ( )

Absolutely great book! All my "baking" friends pick this out amongst the many on my shelf and want to borrow it constantly! I need to purchase an extra just so I can sometimes have one home for my own use... ( )

This book is a great addition for anyone interested in home baking. Not only does it cover a truly wide range of desserts, cakes, tarts and many others, it does so in a user friendly, welcoming way.
The recipes on offer, vary from quick and easy for the beginner or those short on time to the more advanced for those who want to try something a little special or who just love a challenge.
There is also an extensive section on basics that is invaluable to anyone wanting a source or reliable recipes to build on.
It's beatifully presented too, although I'd like a few more photos, it always helps to see what you're aiming for.
The only drawback for me is that there are no metric measurements, and as this is a book that has international appeal, it's a pity they weren't added. ( )

Lots of recipes for cookies, cakes, pies and some ice creams. The reliance on premium ingredients and odd flavors (espresso powder? Really?) means most people may be reluctant to try these, but many of them sound delicious. Also included are recipes for standard doughs and sauces, and a glossary in the back with baking tips. ( )

Okay, I know that American baking recipes tend to use a lot of sugar; but the one recipe I have tried so far, a "nutty, chocolaty" sour cream cake was so horribly sweet I almost had to puke; the cake also broke apart when I tried to get it out of the pan after 10 minutes (as suggested!). I can only assume that there was a mistake in the recipe; it would be so much easier if they also use the metric system...shame, because I really like Dorie's other books! ( )