Dorie Greenspan has written recipes for the most eminent chefs in the world: Pierre Hermé， Daniel Boulud， and arguably the greatest of them all， Julia Child， who once told Dorie， "You write recipes just the way I do。” Her recipe writing has won widespread praise for its literate curiosity and "patient but exuberant style。” （One hard-boiled critic called it "a joy forever。”） In Baking: From My Home to Yours， her masterwork， Dorie applies the lessons from three decades of experience to her first and real love: home baking。 The 300 recipes will seduce a new generation of bakers， whether their favorite kitchen tools are a bowl and a whisk or a stand mixer and a baker’s torch。

Even the most homey of the recipes are very special。 Dorie’s favorite raisin swirl bread。 Big spicy muffins from her stint as a baker in a famous New York City restaurant。 French chocolate brownies （a Parisian pastry chef begged for the recipe）。 A dramatic black and white cake for a "“wow” occasion。 Pierre Hermé’s extraordinary lemon tart。
The generous helpings of background information， abundant stories， and hundreds of professional hints set Baking apart as a one-of-a-kind cookbook。 And as if all of this weren’t more than enough， Dorie has appended a fascinating minibook， A Dessertmaker’s Glossary， with more than 100 entries， from why using one’s fingers is often best， to how to buy the finest butter， to how the bundt pan got its name。