Dorie Greenspan (born October 24, 1947) [1] is an American author of cookbooks. The New York Times called her a "culinary guru" in 2004. [2]
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Dorie Greenspan (born October 24, 1947) [1] is an American author of cookbooks. The New York Times called her a "culinary guru" in 2004. [2]
Greenspan has won the James Beard Foundation Award five times, as well as the International Association of Culinary Professionals Cookbook of the Year Awards for Desserts by Pierre Hermé and Around My French Table, and Dorie's Cookies. [3] She has also been listed on the James Beard Foundation's Who's Who of Food and Beverage in America.
She is among the first culinary professionals to produce cooking apps for mobile phones and tablet computers. [4]
Greenspan lives in Manhattan, Paris and Westbrook, Connecticut. [5] [6]
Carrot cake is cake that contains carrots mixed into the batter.
Mastering the Art of French Cooking is a two-volume French cookbook written by Simone Beck and Louisette Bertholle, both from France, and Julia Child, from the United States. The book was written for the American market and published by Knopf in 1961 and 1970.
Rugelach is a filled baked confection originating in the Jewish communities of Poland. It is also a popular treat among Jews in the diaspora.
A financier is a small French almond cake, flavoured with beurre noisette, usually baked in a small mold. Light and moist with a crisp, eggshell-like exterior, the traditional financier also contains egg whites, flour, and powdered sugar. The molds are usually small rectangular loaves similar in size to petits fours.
Isa Chandra Moskowitz is an American vegan chef, cookbook author, former host of the vegan community access cooking show Post Punk Kitchen, and restaurateur.
Company's Coming is a popular line of cookbooks that has sold over 30 million copies since 1981. The series is produced by Company's Coming Publishing Limited based in British Columbia, and distributed from Edmonton, Alberta. The series was written by Jean Paré.
Cinnamon sugar is a mixture of ground cinnamon and granulated sugar used as a spice to flavor foods such as Belgian waffles, Snickerdoodle cookies, tortillas, coffee cake, French toast, and churros. It is also used to flavor apples, cereals, and other fruits. As McCormick describes cinnamon sugar, "it’s the comforting scent of Sunday morning cinnamon toast and mid-summer’s peach cobbler...the aroma of the holidays, with cinnamon cookies and spice cake."
Marcel Desaulniers was an American chef who was part-owner of the Trellis Restaurant in Williamsburg, Virginia, a cookbook author, director Emeritus of the Culinary Institute of America, and self-described "Guru of Ganache". He is the author of the 1992 book Death by Chocolate.
Clams casino is a clam "on the halfshell" dish with breadcrumbs and bacon. Green peppers are also a common ingredient.
A tuile is a baked wafer, French in origin, generally arced in shape, that is made most often from dough, often served as an accompaniment of other dishes. Tuile is the French word for tile, after the shape of roof tiles that the arced baked good most often resembles. Tuiles are commonly added as garnishes to desserts such as panna cotta or used as edible cups for sorbet or ice cream.
Susan Beth Fishbein is an American Orthodox Jewish kosher cookbook author, cooking teacher, and culinary tour leader. Her Kosher By Design series of cookbooks was a runaway best-seller for ArtScroll, with over 500,000 copies sold. In 2008 she was included on the Forward 50 as one of the 50 most influential Jews.
Dominique Ansel is a French pastry chef and owner of Dominique Ansel Bakery in New York City. He is best known for his invention of the Cronut, a croissant-donut hybrid.
Johnny Iuzzini /u-zee-nee/ is a New York City-based American pastry chef, television celebrity, and cookbook author. He served as executive pastry chef at Daniel from 2001 through 2002 and at Jean Georges from 2002 through 2011. Iuzzini is the author of two cookbooks and was a judge on the first three seasons of The Great American Baking Show. On November 29, 2017, Iuzzini was accused of sexual harassment by four former employees and the third season of The Great American Baking Show was pulled after one episode.
Christina Tosi is an American chef and cookbook author. She is founder and co-owner with Momofuku of Milk Bar and serves as its chef and chief executive officer. Food & Wine magazine included her in their 2014 list of "Most Innovative Women in Food and Drink".
Peter Reinhart is an American baker, educator and author. He is most known for writing Bread Revolution, American Pie: My Search for the Perfect Pizza, The Joy of Gluten-Free, Sugar-Free Baking and The Bread Baker’s Apprentice. Four of his books have been nominated for James Beard Awards, with three of them winning, including the "Book of the Year" in 2002 for The Bread Baker's Apprentice.
Chestnut cake is a cake prepared using chestnuts. Chestnut flour prepared from cooked, ground chestnuts is used in its preparation, along with additional typical cake ingredients. It is sometimes prepared as a chocolate cake. Chestnuts are sometimes used in a frosting or glaze atop the cake, and it may be garnished with cooked or candied chestnuts. It can be prepared as a gluten-free dish.
Merveilles are a kind of beignet typical of the Atlantic coast of South West France; Gascony, Bordelais, Charentes, Périgord as well as the Vallée d'Aoste and Suisse romande. They are also known in New Orleans. They are a twisted raised pastry similar to the Lyon bugnes, and resembling a Pennsylvania fastnacht. Merveilles are typically fried in duck fat.
Melissa Clark is an American food writer, cookbook author and New York Times columnist. She is the author of over 40 cookbooks and has received multiple awards from the James Beard Foundation and IACP for her work. Clark is a regular guest on television series such as Today show, Rachael Ray and Iron Chef America and on radio programmes such as The Splendid Table on NPR and The Leonard Lopate Show on WNYC.
The James Beard Foundation Awards are annual awards presented by the James Beard Foundation to recognize culinary professionals in the United States. The awards recognize chefs, restaurateurs, authors and journalists each year, and are generally scheduled around James Beard's May birthday.
The James Beard Foundation Awards are annual awards presented by the James Beard Foundation to recognize culinary professionals in the United States. The awards recognize chefs, restaurateurs, authors and journalists each year, and are generally scheduled around James Beard's May birthday.