Five-time James Beard Award winner Greenspan (Dories Cookies) 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 Greenspans 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, Greenspans 14th, is no exception. Dedicated to recipes that are, as she writes, simple, rely on basic techniques, and have deep flavors and complex textures, the book delves into cookies, cakes, pies/tarts, savory baked goods, breakfast, and just the right amount of pastry. There are both stalwarts (chocolate babka, English muffins) and lots of fun twists on familiar forms, such as rye-cranberry chocolate chunk cookies and a glorious miso-maple loaf with apricot jam glaze. All of the 150 recipes are accompanied by the generous, accommodating instructions that characterize Greenspans 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
Hardcover: 400 pages.