The Well-Seasoned Librarian: Mixing Cookbooks and Conversation - Dorrie Greenspan (BAKING WITH DORIE: Sweet, Salty & Simple) The Well Seasoned Librarian Podcast: Season 3: Episode 2

Dorrie Greenspan (BAKING WITH DORIE: Sweet, Salty & Simple) The Well Seasoned Librarian Podcast: Season 3: Episode 2

10/01/21 • 39 min

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The Well-Seasoned Librarian: Mixing Cookbooks and Conversation

BAKING WITH DORIE: Sweet, Salty & Simple by Dorie Greenspan (on-sale October 19, 2021, Houghton Mifflin, $35/hardcover)

Dorie Greenspan's name is synonymous with baking. The renowned author of thirteen cookbooks and winner of five James Beard and two IACP awards offers up a collection that celebrates the sweet, the savory, and the simple. Every recipe is signature Dorie: Easy and accessible, with ingredients available at the corner grocery store. Beginners can ace every technique in this book. Are there surprises? But of course! Berry biscuits. Foot-long cheese sticks made with cream puff dough, gouda, and cumin. An apple pie with browned butter that tastes like warm mulled cider. A fast s'mores ice cream cake with velvety chocolate sauce, salty peanuts, and toasted marshmallows. This collection of simple yet sophisticated baking includes chapters like Breakfast Stuff * Cakes * Cookies * Pies and Tarts * Salty Bakes. Each one features "Sweethearts," Dorie's all-time favorite recipes that lend themselves to being remade, refashioned, and riffed on, like the chocolate chip cookies, meringue, and brioche.

This year marks New York Times bestselling author Dorie Greenspan’s thirtieth anniversary as a cookbook author. She has won five James Beard Awards for her cookbooks and journalism and was inducted into the Who’s Who of Food and Beverage in America. A columnist for the New York Times Magazine, Dorie was recently awarded an Order of Agricultural Merit from the French government for her outstanding writing on the foods of that country. She lives in New York City, Westbrook, Connecticut, and Paris.

Dorie Greenspan Website: https://doriegreenspan.com/

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BAKING WITH DORIE: Sweet, Salty & Simple by Dorie Greenspan (on-sale October 19, 2021, Houghton Mifflin, $35/hardcover)

Dorie Greenspan Website: https://doriegreenspan.com/

--- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/dean-jones9/message

Previous Episode

Nick Malgieri (Pastry Chef, Cook Book Author): The Well Seasoned Librarian Podcast : Season 3 : Episode 1

Nick Malgieri, former Executive Pastry Chef at Windows on the World, is a 1996 inductee into Who’s Who of Food and Beverage in America. His latest book is a completely revised and updated edition of HOW TO BAKE (Dover Books, 2018) formerly published in 1995. He is also the author of NICK MALGIERI'S PASTRY: FOOLPROOF RECIPES FOR THE HOME COOK (Kyle Books, 2014), which followed on the heels of BREAD (Kyle Books, 2012) and BAKE! Essential Techniques for Perfect Baking (Kyle Books, 2010). He is also the author of The Modern Baker (DK Publishing, 2008), which was nominated for an IACP award; CHOCOLATE (HarperCollins, 1998), winner of an IACP/Julia Child Cookbook Award for best baking book of 1998, voted Best Chocolate Book in the World by the 1998 Salon International du Livre Gourmand, and included in Food & Wine magazine’s Best of the Best for 1998; and HOW TO BAKE (HarperCollins, 1995), the recipient of a James Beard Foundation cookbook award for best baking book of 1995.

His first book was Perfect Pastry (Macmillan, 1989) followed by Great Italian Desserts (Little, Brown, 1990), and Cookies Unlimited(HarperCollins, 2000), which was nominated for a James Beard Foundation cookbook award and was included in Food & Wine magazine’s Best of the Best for 2000. He is also the author of Perfect Cakes (HarperCollins, 2002), A Baker’s Tour (HarperCollins, 2005), which was nominated for a James Beard Foundation award and an IACP award, and Perfect Light Desserts (HarperCollins, 2006), coauthored with David Joachim.

In 1998 and 1999, he was voted one of the ten best pastry chefs in America by Chocolatier and Pastry Art and Design magazines. A graduate of the Culinary Institute of America, he apprenticed in Switzerland and was subsequently employed at the Hotel de Paris and the Sporting Club in Monte Carlo and at the Reserve de Beaulieu in France. In New York he was Assistant Pastry Chef at the Waldorf Astoria; Executive Chef at Paine Webber, Inc.; and Pastry Chef at the Board Room, a private club.

Malgieri began teaching in the New School Culinary Arts Program in 1979 and in 1981 became chairman of its Baking Department. He developed and taught the professional baking curriculum for the New York Restaurant School and authored the baking section of the Restaurant School’s textbook. A founder and owner of the Total Heaven Baking company, Malgieri has served as consultant to Inhilco, Inc. and restaurants and pastry shops throughout the United States. He has developed recipes for a variety of food producers, and for Food and Wines From France and A.I.D.I., the Italian Confectionery Industries Association.

To Read more of his bio go to https://www.nickmalgieri.com/about

Next Episode

Carrie Morey: (Little Hot Suppers) The Well Seasoned Librarian Podcast: Season 3: Episode 3

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Carrie Morey founded her handmade biscuit business in 2005 with the goal of making the tender, buttery, made-by-hand biscuits of her mother accessible across the country. Over 15 years later, Callie’s Hot Little Biscuit is widely recognized as an iconic Southern brand with national retail exposure, 4 grab-and-go eateries in Charleston, Atlanta, and Charlotte, a food truck, and a cult-like following. Carrie is the author of cookbook: Callie’s Biscuits and Southern Traditions, a cookbook and narrative on entrepreneurship and life in the lowcountry. She stars in the culinary docu-series, How She Rolls, about biscuits, business, and balance in her life as an entrepreneur debuting on PBS Spring 2021.

Touted by Saveur, Food & Wine, Southern Living, The New York Times, Bake from Scratch, and Oprah among others, Carrie and her small team of bakers are keeping the tradition of Southern biscuit making alive.

Carrie has appeared live on the NBC Today Show, The Martha Stewart Show, Fox & Friends, The Hallmark Channel, Top Chef and QVC and has been profiled numerous times by The Food Network and Cooking Channel.

Callies Biscuits https://calliesbiscuits.com/

Hot Little Suppers : https://www.amazon.com/Hot-Little-Suppers-Recipes-Friends/dp/0785241612/ref=sr_1_1?dchild=1&keywords=hot+little+suppers&qid=1633296506&sr=8-1

How She Rolls PBS https://www.pbs.org/food/features/how-she-rolls-season-one-episodes/