Bittersweet Baking contest. We have admired her work for a long time and we adore her baking books - especially Baking: From My Home to Yours and her collaborations with Pierre Herme, like Chocolate Desserts by Pierre Herme. More about Dorie below, plus her current favorite baking tool and bittersweet treat... Dorie Greenspan is a cookbook author and food writer, and a special correspondent for Bon Appétit. She's written nine cookbooks and won five James Beard and IACP awards for them, including Cookbook of the Year. She writes as a food critic too - we don't know how she does it all! She's currently working on another big book about France and its food. The book will be called Around the French Table and we can hardly wait till it's out. Dorie has a lovely blog that we enjoy reading very much; check out her recent post and recipe for Chocolate-Amaretti Heartbreakers. We asked her about a favorite baking tool, and she said:
This is always a hard question for me. These days, I’m having fun using my pie crust bag: it’s two circles of plastic held together with a zipper. You flour both the circles, zip your pie or tart dough into the bag and roll out the dough. You don’t have to worry about over-flouring the dough, having it stick to your counter or rolling it out too much or too little. I always feel like I’m cheating when I use it, but when the dough rolls out perfectly each time, I forget about the guilt.We were also curious about her favorite bittersweet treat, and she said:
Chocolate, of course. The darker and more bittersweet the chocolate, the more I love it.Dorie has graciously given us a couple tips on baking with chocolate; look for those this week. Thank you Dorie!