無論你在地球的哪一端，甜蜜感動零時差！
獲獎作家的法式甜點家教班開課囉！
知名得獎食譜書作者朵莉格琳史班，繼《Around My French Table》顛覆人們對法國美食的刻板印象後，在新作《Baking Chez Moi》中慷慨地公開私房食譜，熱情邀請讀者進入法式糕點的繽紛世界。
足跡幾乎踏遍整個法國的朵莉，一邊考察各地市場、一邊尋找時令生鮮，身影輕快地穿梭於各類法式甜點間，嘗試讓傳統與地區限定的食材牽手。就像她從一名主廚那裡學習、改良的一款簡易巧克力麵包蛋糕，上頭的黑巧克力塊經歷了鹽漬、冰凍與融化的過程，口感便出現更多層次的變化。
書中所選的甜點都超乎想像的傳統簡單，食材也相對易於取得，像是曾在巴黎甜點圈風靡一時的脆皮奶油泡芙、諾曼地蘋果塔，甚至是檸檬瑪德蓮、外觀神似馬卡龍的可愛巧克力夾心派，都在朵莉多年的甜點經驗與創意下得到最完美的解說，讓你在家就能輕鬆製作。(文/ 博客來編譯)
A “culinary guru” and author of the award-winning Around My French Table andBaking: From My Home to Yours returns with an exciting collection of simple desserts from French home cooks and
chefs
With her groundbreaking bestseller Around My French Table, Dorie Greenspan changed the way we view French food. Now, in Baking Chez Moi, she explores the fascinating world of French desserts,
bringing together a charmingly uncomplicated mix of contemporary recipes, including original creations based on traditional and regional specialties, and drawing on seasonal ingredients, market
visits, and her travels throughout the country.
Like the surprisingly easy chocolate loaf cake speckled with cubes of dark chocolate that have been melted, salted, and frozen, which she adapted from a French chef’s recipe, or the boozy,
slow-roasted pineapple, a five-ingredient cinch that she got from her hairdresser, these recipes show the French knack for elegant simplicity. In fact, many are so radically easy that they defy
our preconceptions: crackle-topped cream puffs, which are all the rage in Paris; custardy apple squares from Normandy; and an unbaked confection of corn flakes, dried cherries, almonds, and
coconut that nearly every French woman knows.
Whether it’s classic lemon-glazed madeleines, a silky caramel tart, or “Les Whoopie Pies,” Dorie puts her own creative spin on each dish, guiding us with the friendly, reassuring directions
that have won her legions of ardent fans.
