Virtual Event: Dorie Greenspan

Harvard Book Store's virtual event series welcomes beloved baker and cookbook author DORIE GREENSPAN for a discussion of her latest, highly anticipated cookbook, Baking with Dorie: Sweet, Salty & Simple. She will be joined in conversation by fellow James Beard Award–winning baker JOANNE CHANG, the celebrated owner of Flour Bakery and Myers + Chang.

Contribute to Support Harvard Book Store

While payment is not required, we are suggesting a $5 contribution to support this author series, our staff, and the future of Harvard Book Store—a locally owned, independently run Cambridge institution. In addition, by purchasing a copy of Baking with Dorie on harvard.com, you support indie bookselling and the writing community during this difficult time.

About Baking with Dorie

Say “Dorie Greenspan” and think baking. The renowned author of thirteen cookbooks and winner of five James Beard and two IACP awards offers a collection that celebrates the sweet, the savory, and the simple. Every recipe is signature Dorie: easy—beginners can ace every technique in this book—and accessible, made with everyday ingredients.

Are there surprises? Of course! You’ll find ingenious twists like Berry Biscuits. Footlong cheese sticks made with cream puff dough. Apple pie with browned butter spiced like warm mulled cider. A s’mores ice cream cake with velvety chocolate sauce, salty peanuts, and toasted marshmallows. It’s a book of simple yet sophisticated baking. The chapters are classic: Breakfast Stuff • Cakes • Cookies • Pies, Tarts, Cobblers and Crisps • Two Perfect Little Pastries • Salty Side Up. The recipes are unexpected. And there are “Sweethearts” throughout, mini collections of Dorie’s all-time favorites. Don’t miss the meringue Little Marvels or the Double-Decker Caramel Cake. Like all of Dorie’s recipes, they lend themselves to being remade, refashioned, and riffed on.

Praise for Baking with Dorie

“Five-time James Beard Award winner Greenspan offers in this superlative volume a tantalizing medley of bakes, ranging from familiar favorites to inventive twists on classics . . . The author marks her favorites with hearts, but there is much more to love in here that reflects Greenspan’s extensive travels.. .” —Publishers Weekly, STARRED review

". . .To read a Greenspan cookbook is to feel welcomed to a party given by an uncommonly empathetic host, and this, Greenspan’s 14th, is no exception . . . All of the 150 recipes are accompanied by the generous, accommodating instructions that characterize Greenspan’s books: She encourages playing around with different ingredients, offers helpful insights on technique, and reassures you that even if you end up with a mess, it will be a worthwhile one. Really, the biggest difficulty here, especially given the unrelentingly gorgeous photography, is deciding what to make first." —Rebecca Flint Marx, Eater