Julia Moskin Photo Credit: Soo-Jeong Kang
Called a ‘culinary guru’ by The New York Times, Dorie Greenspan is one of America’s premier bakers with six James Beard and IACP awards to her name, including Cookbook of the Year – twice!
She has collaborated with Julia Child, Daniel Boulud and Pierre Hermé, France’s most famous pastry chef. With her latest, Baking Chez Moi, she explores the captivating world of French desserts, bringing together a charmingly uncomplicated combination of contemporary recipes that emphasize the French knack for elegant simplicity.
Dorie will be signing copies of her new book Baking Chez Moi following the event.
Inducted into the Who's Who of Food and Beverage in America, Dorie Greenspan is the author of the James Beard Award-winning Baking: From My Home to Yours. She worked with Jean-Georges Vongerichten in his first U.S. kitchen and was Elle magazine's first food writer, recipe tester and translator. With Pierre Hermé, Dorie wrote Desserts by Pierre Hermé, winner of an IACP Cookbook of the Year Award, and Chocolate Desserts by Pierre Hermé, winner of the Gourmand prize for best cookbook in the English language. A contributing editor for Parade, a long-time special correspondent for Bon Appétit, and frequent guest on NPR's "All Things Considered" and "The Splendid Table," Dorie lives in Paris, New York and Westbrook, Connecticut.
Julia Moskin has been a Dining section reporter since 2004, writing about food news (startling readers with the fact that most sushi is frozen, not fresh), people (like Paula Deen and post-punk vegan Isa Chandra Moskowitz) and trends (including the first reporting on New York’s Korean fried chicken craze). With colleague Kim Severson, she wrote CookFight: 2 Cooks, 12 Challenges, 125 Recipes, an Epic Battle for Kitchen Dominance (Ecco, 2012). Recently, she’s been investigating best recipes for kitchen classics like steak and marinara sauce.
With support from:
This event is part of our Kitchen Arts & Letters series. In partnership with the esteemed culinary bookstore, we present talks, demos and tastings with leading cookbook authors, chefs, food historians and farmers. See the complete line-up here.