For more than 30 years, Dorie Greenspan has penned cookbooks that win not only awards but the hearts of bakers. Perhaps the enduring charm of Dorie’s cookbooks is that they read more like love letters than instruction manuals. Her headnotes cast a romantic spell, making every recipe as beautifully textured and bright as the places and cultures they come from. We sat down with Dorie for a chat about her career and her new cookbook, Baking with Dorie, as well as two must-bake recipes from the tome to whet your appetite.
After 13 cookbooks and numerous awards, what inspired you to write another cookbook about baking?
Dorie Greenspan: This is the book that wasn’t supposed to be. When I finished Everyday Dorie in 2018, I said, “That’s it! Baker’s dozen, 13 books, I’m finished.” But then I was in Santa Barbara, California, and had this incredible Cheddar scone that I was inspired to write about on Instagram. A friend told me I needed to write a savory baking book. Immediately, I thought it was a great idea. A savory baking book was what I pitched to my publisher, but I kept returning to my sweet baking. Finally, I ended up with a cookbook with a chapter on savory baking but mostly filled with sweet baking. The key difference between this cookbook and my others is that it’s an all-purpose baking reference. For the first time in 15 years, I’ve had the opportunity to focus on breakfast, one of my favorite meals! After so many years and so many cookbooks, there’s still something new to be writing about.
This is your 30th anniversary as a cookbook writer. How have your cookbooks changed from the first?
