Left, chocolates from Patrick Roger; top, macarons from Pierre Hermé; bottom, tea from Mariage Frères In honor of Valentine's Day, pastry goddess and Paris lover Dorie Greenspan shares 25 romantic things to do in the City of Love. Naturally, most of her suggestions are food-related, including where to go for chocolates (Pierre Marcolini, Patrick Roger), pastries (Pierre Hermé, Des Gateaux et du Pain), tea (Hotel George V, Mariage Frères, Ladurée), and splurge-worthy meals (Jules Verne, Le Grand Vefour). Related Romantic Restaurants in Paris February in Paris Interview With Macaron Specialist Dorie Greenspan...
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Have you ever seen a mashing fork before? Dorie Greenspan hadn't until recently while watching an episode of Julia Child's cooking show, The French Chef. Dorie talks about the mashing fork in the ba blog and says she successfully and easily used the fork to make mashed potatoes and guacamole. You can buy a mashing fork (also known as a food fork) on amazon.com....
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Although you may have gotten the impression that my brain is bursting with macaron knowledge, the information I know is just an insignificant crumb compared to the macaron database stored in Dorie Greenspan's head. Her culinary prowess encompasses seemingly all things sugary and delicious, as seen in her library of publications, which focuses on three of the most mouthwatering topics in the world: baking, chocolate, and Paris. Knowing that she had worked extensively with the macaron king Pierre Hermé and written two of his recipe books, there was no question that she was the perfect macaron specialist for me to talk to. How did the macaron craze begin? What in God's name caused me to having a giggly conversation...
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Some people think that dessert may only be eaten after finishing the main dishes devoid of refined sugar. These people may even call dessert the most dispensable part of a meal. [shudders] However, if you're anything like me you know that dessert is the most important part of a meal, if not nutritionally (okay, definitely not nutritionally) then psychologically. Anything that comes before dessert may be tasty, but by the nature of not being dessert is also a barrier to the ice cream sundae or chocolate layer cake that eagerly awaits prodding from your dessert spoon. Dorie Greenspan might know what I'm talking about—otherwise I don't think she would've written Baking: From My Home to Yours, a bible of all...
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The blog Baking and Books interviews baking cookbook author Dorie Greenspan, with thoughtful questions on baking itself and, interestingly, on the process of writing a cookbook (Greenspan has knocked out nine of them): When you begin working on a new book what comes first: the recipes or the concept?I’ve never thought about a book project this way. Hmmm. Of course, it’s always about the food, so I would have to say that the food (probably not recipes, per se) comes first. Yes, the food comes first! (Thanks for letting me work this out.) But for me, food is always in a context—it’s about people, places, occasions, cultures, traditions and ingredients, of course—so I’ve never really thought about what comes first;...
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