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Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere Hardcover – 28 Oct 2014

5.0 out of 5 stars 1 customer review

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Product description

Review

Library Journal
Starred 08/01/2014
Acclaimed author Greenspan ("Around My French Table")--who lives part time in Paris and has collaborated with such famous chefs as Pierre Herme, Daniel Boulud, and Julia Child--has learned that some recipes are best left to the pros. While several of Greenspan's 11 cookbooks feature intricate, show-stopping desserts, her latest focuses on homey baked goods and pared-down versions of traditional French pastries. Home cooks won't need beeswax and expensive copper molds to make Greenspan's caneles nor will they be chided for using store-bought puff pastry to make "palmiers" or "pithiviers." All types of desserts--crunchy, creamy, cakey, frozen, fruity, and fried--are included, as are simple accompaniments such as homemade "creme fraiche," chocolate sauce, and candied fruit. VERDICTCombining everyday desserts with doable versions of extremely popular treats (think macarons, eclairs, and crackle-top cream puffs), Greenspan's new collection is an instant classic.

"No matter how much you don't like to bake, aren't good at baking, don't even want to bake ... if you listen to [Dorie] long enough, you'll find yourself hankering to get your hands into some flour, certain even you can whip up some laborious, glorious baked treat." --Associated Press"
"On the page, Greenspan talks as if she's having coffee with you, about where she found recipes, about the person who gave them to her, and when she might serve them... The heart of the book is sweets that aren't a bit difficult."
"--Boston Globe"
"Bakers across the world rejoice when Dorie Greenspan comes out with a new cookbook."
--"Washington Post"
"While a trip to France may not be in everyone's near future, veteran cookbook author Greenspan takes home bakers on a tour of Paris through her exceptional collection of recipes (divided into chapters including "Simple Cakes," "Fancy Cakes," "Tarts and Galettes," and "Baby Cakes and Petite Pastries"). French "cousins" to American recipes such as the "Fluted Carrot-Tangerine Cake," and the author's adaptations on French creations such as "Gateau Basque Fantasie," give readers something they won't find in other baking tomes. While some multistep selections are more suited for the experienced baker, less involved yet equally impressive recipes include a simple plum tart and Nutella-banana panna cotta. Unusual finds like pithiviers, a French pastry named after a city in northern France, are also included. Hefty headnotes and serving notes provide information about recipe origins and traditions. This is an ideal holiday gift."
--"Publishers Weekly," starred
"Acclaimed author Greenspan--who lives part time in Paris and has collaborated with such famous chefs as Pierre Herme, Daniel Boulud, and Julia Child--has learned that some recipes are best left to the pros. While several of Greenspan's 11 cookbooks feature intricate, show-stopping desserts, her latest focuses on homey baked goods and pared-down versions of traditional French pastries. Home cooks won't need beeswax and expensive copper molds to make Greenspan's caneles nor will they be chided for using store-bought puff pastry to make "palmiers" or "pithiviers." All types of desserts--crunchy, creamy, cakey, frozen, fruity, and fried--are included, as are simple accompaniments such as homemade "creme fraiche," chocolate sauce, and candied fruit. VERDICT: Combining everyday desserts with doable versions of extremely popular treats (think macarons, eclairs, and crackle-top cream puffs), Greenspan's new collection is an instant classic."
--"Library Journal, "starred


"My favorite baking book of the season is Dorie Greenspan s Baking Chez Moi. With superb photography of finished dishes and Ms. Greenspan s clear, clean style, this is a book for any level of baker who wants to broaden his or her repertoire."--Michael Ruhlman for the "Wall Street Journal""Approachable and adaptable."--The New York Times"Greenspan has the gift of clarity and making even the complicated seem doable, which in her hands, it is."--Corby Kummer for "The Atlantic""French home baking, despite what you might think, is easy, says baking goddess Dorie Greenspan. All you need are a few high-quality ingredients and a bit of care....nearly every page promises some useful tips and shortcuts for the avid baker..."--NPR.org"No matter how much you don t like to bake, aren t good at baking, don t even want to bake if you listen to [Dorie] long enough, you ll find yourself hankering to get your hands into some flour, certain even you can whip up some laborious, glorious baked treat."--"Associated Press""On the page, Greenspan talks as if she s having coffee with you, about where she found recipes, about the person who gave them to her, and when she might serve them...The heart of the book is sweets that aren t a bit difficult.""--Boston Globe" "Bakers across the world rejoice when Dorie Greenspan comes out with a new cookbook." --"Washington Post" "While a trip to France may not be in everyone s near future, veteran cookbook author Greenspan takes home bakers on a tour of Paris through her exceptional collection of recipes (divided into chapters including Simple Cakes, Fancy Cakes, Tarts and Galettes, and Baby Cakes and Petite Pastries ). French cousins to American recipes such as the Fluted Carrot-Tangerine Cake, and the author s adaptations on French creations such as Gateau Basque Fantasie, give readers something they won t find in other baking tomes. While some multistep selections are more suited for the experienced baker, less involved yet equally impressive recipes include a simple plum tart and Nutella-banana panna cotta. Unusual finds like pithiviers, a French pastry named after a city in northern France, are also included. Hefty headnotes and serving notes provide information about recipe origins and traditions. This is an ideal holiday gift."--"Publishers Weekly," starred "Acclaimed author Greenspan who lives part time in Paris and has collaborated with such famous chefs as Pierre Herme, Daniel Boulud, and Julia Child has learned that some recipes are best left to the pros. While several of Greenspan's 11 cookbooks feature intricate, show-stopping desserts, her latest focuses on homey baked goods and pared-down versions of traditional French pastries. Home cooks won't need beeswax and expensive copper molds to make Greenspan's caneles nor will they be chided for using store-bought puff pastry to make "palmiers" or "pithiviers." All types of desserts crunchy, creamy, cakey, frozen, fruity, and fried are included, as are simple accompaniments such as homemade "creme fraiche," chocolate sauce, and candied fruit. VERDICT: Combining everyday desserts with doable versions of extremely popular treats (think macarons, eclairs, and crackle-top cream puffs), Greenspan's new collection is an instant classic." --"Library Journal, "starred "

"My favorite baking book of the season is Dorie Greenspan's Baking Chez Moi. With superb photography of finished dishes and Ms. Greenspan's clear, clean style, this is a book for any level of baker who wants to broaden his or her repertoire."--Michael Ruhlman for the Wall Street Journal "Approachable and adaptable."--The New York Times "Greenspan has the gift of clarity and making even the complicated seem doable, which in her hands, it is."--Corby Kummer for The Atlantic "French home baking, despite what you might think, is easy, says baking goddess Dorie Greenspan. All you need are a few high-quality ingredients and a bit of care....nearly every page promises some useful tips and shortcuts for the avid baker..."--NPR.org
"No matter how much you don't like to bake, aren't good at baking, don't even want to bake ... if you listen to [Dorie] long enough, you'll find yourself hankering to get your hands into some flour, certain even you can whip up some laborious, glorious baked treat."--Associated Press

"On the page, Greenspan talks as if she's having coffee with you, about where she found recipes, about the person who gave them to her, and when she might serve them... The heart of the book is sweets that aren't a bit difficult."
--Boston Globe

"Bakers across the world rejoice when Dorie Greenspan comes out with a new cookbook."
--Washington Post

"While a trip to France may not be in everyone's near future, veteran cookbook author Greenspan takes home bakers on a tour of Paris through her exceptional collection of recipes (divided into chapters including "Simple Cakes," "Fancy Cakes," "Tarts and Galettes," and "Baby Cakes and Petite Pastries"). French "cousins" to American recipes such as the "Fluted Carrot-Tangerine Cake," and the author's adaptations on French creations such as "Gateau Basque Fantasie," give readers something they won't find in other baking tomes. While some multistep selections are more suited for the experienced baker, less involved yet equally impressive recipes include a simple plum tart and Nutella-banana panna cotta. Unusual finds like pithiviers, a French pastry named after a city in northern France, are also included. Hefty headnotes and serving notes provide information about recipe origins and traditions. This is an ideal holiday gift."
--Publishers Weekly, starred

"Acclaimed author Greenspan--who lives part time in Paris and has collaborated with such famous chefs as Pierre Herme, Daniel Boulud, and Julia Child--has learned that some recipes are best left to the pros. While several of Greenspan's 11 cookbooks feature intricate, show-stopping desserts, her latest focuses on homey baked goods and pared-down versions of traditional French pastries. Home cooks won't need beeswax and expensive copper molds to make Greenspan's caneles nor will they be chided for using store-bought puff pastry to make palmiers or pithiviers. All types of desserts--crunchy, creamy, cakey, frozen, fruity, and fried--are included, as are simple accompaniments such as homemade creme fraiche, chocolate sauce, and candied fruit. VERDICT: Combining everyday desserts with doable versions of extremely popular treats (think macarons, eclairs, and crackle-top cream puffs), Greenspan's new collection is an instant classic."
--Library Journal, starred


About the Author

Inducted into the James Beard Foundation's Who's Who of Food and Beverage in America, DORIE GREENSPAN is the author of Dorie's Cookies, a 2017 James Beard Award-winner for Best Baking and Dessert book; Around My French Table, a New York Times bestseller that wasnamed Cookbook of the Year by the IACP; Baking Chez Moi, also a Times bestseller; and Baking: From My Home to Yours, a James Beard Award winner. She lives in New York City, Westbrook, Connecticut, and Paris.

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Product details

  • Hardcover: 477 pages
  • Publisher: Houghton Mifflin Harcourt (28 October 2014)
  • Language: English
  • ISBN-10: 0547724241
  • ISBN-13: 978-0547724249
  • Product Dimensions: 21.3 x 3.8 x 27.6 cm
  • Average Customer Review: 5.0 out of 5 stars 1 customer review
  • Amazon Bestsellers Rank: #2,63,567 in Books (See Top 100 in Books)
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16 August 2015
Format: HardcoverVerified Purchase

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Amazon.com: 4.6 out of 5 stars 141 reviews
Katawampas
5.0 out of 5 starsI A-Dorie You Ms. Greenspan!
11 December 2014 - Published on Amazon.com
Format: HardcoverVerified Purchase
52 people found this helpful.
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5.0 out of 5 starsParisian Perfection
29 October 2014 - Published on Amazon.com
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188 people found this helpful.
ROE
5.0 out of 5 starsShe's Done It Again! :)
27 February 2015 - Published on Amazon.com
Format: HardcoverVerified Purchase
13 people found this helpful.

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