Review by Booklist Review
For her fourteenth cookbook in 30 years, James Beard Award--winner Greenspan (Everyday Dorie, 2018) offers an absolute celebration of the recipes she loves "most, recipes that are simple, rely on basic techniques and have deep flavors and complex textures." With recipes organized by occasion or types (breakfast, cakes, cookies, pastries, pies and cobblers, savory snacks, and dinner bakes), every chapter features a handful of Greenspan's favorites, marked as "Sweethearts" (a "2.0" version of her beloved world-peace cookies, tarte Tatin she swears is foolproof even for beginners). Loyal fans won't be surprised that ingredient lists, recipe introductions, and narrative instructions trend long (enjoyably so); most recipes fall on two pages, with additional pages for gorgeous, detailed photos by Mark Weinberg. Besides tips for working ahead and storing finished goods, many recipes include notes for "playing around" with ideas--like turning a brioche loaf into pull-apart bread--or flavor variations. Some sweet standouts: miso-maple loaf, "chunklet" cookies baked in muffin tins until caramelized, no-bake strawberry cheesecake with a hidden layer of chocolate ganache. Savories are inspired too: clam-chowder pie complete with oyster-cracker topping, double-corn tomato crisp. This thoroughly explained and understated-yet-elegant collection will keep bakers joyously busy.
From Booklist, Copyright (c) American Library Association. Used with permission.
Review by Publisher's Weekly Review
Five-time James Beard Award winner Greenspan (Dorie's Cookies) offers in this superlative volume a tantalizing medley of bakes, ranging from familiar favorites to inventive twists on classics. In her inviting and assured tone, she gives readers a peek into her recipe developing process with how-tos and gentle nudges, such as a reminder to keep ingredients at room temperature. Greenspan lives part-time in France, and the country's cuisine is apparent in her affinity for brioche-based creations and in recipes including her Peanut-Butter Chocolate Chip Cookies Paris-Style (which mirror the nut-topped type flaunted in Parisian shop windows with a peanut praline finish). The author marks her favorites with hearts, but there is much more to love in here that reflects Greenspan's extensive travels, such as her dense-brownie-like Lisbon Chocolate Cake and cheese swirl babka buns--a savory riff on the sweet New York classic. Other standouts include a sumptuous lemon meringue layer cake, and caramel crunch--chocolate cookies, prepared in muffin tins instead of a baking sheet to achieve its caramelly flavor. Meanwhile, basics such as pie crusts, curds, and pastry creams are corralled into one handy chapter. This sweet trip around the world will leave bakers with much to savor. Agent: David Black, David Black Literary Agency. (Oct.)
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Review by Library Journal Review
James Beard award winner Greenspan is back with her 14th cookbook, a celebration of baking in all its varied forms with recipes ranging from breads and cookies to pastries and savory bakes. Each chapter includes a brief how-to guide with tips for perfecting different types of baked goods, including gluten-free treats. Classics are here, although Greenspan is not afraid to put her own spin on tradition; for example, she presents a linzer tart made with a double crust in lieu of the familiar lattice weave, and suggests baking madeleines in a mini-muffin tin to increase the ratio of crunchy crust to cake-like crumb. This cookbook also offers a mini master class on making meringues and choux pastry, which will appeal to readers seeking a baking challenge. Greenspan's calm, reassuring voice is evident throughout the book, and her emphasis on freedom and flexibility in baking is a refreshing approach. VERDICT Greenspan's latest is an essential collection for bakers with mid-level experience and skills (and, ideally, a stand mixer).--Kelsy Peterson, Brighton Grammar Sch., Melbourne, Australia
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