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December 2006 Cookbook of the Month: Vote Here for the Runoff!

Since we had a tie on the original voting thread for the December 2006 Cookbook of the Month, we're having a runoff here.

Please vote for ONE of the following two books:
-- BAKING FROM MY HOME TO YOURS by Dorie Greenspan
These are the only two books up for consideration this month, so please limit your responses to one of these two. If you voted on the original thread, you need to cast a vote here again.

Voting will be open until midnight (Pacific Standard Time), Wednesday, November 15th. I'll tally up the votes and announce the cookbook on Thursday, November 16th. Hopefully this time we won't have another tie! Thanks for participating--

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  1. I'll cast my vote early this time-- Dorie Greenspan.

      1. re: skigirl

        I just reviewed both in Barnes and Nobel. I stick my my vote -- Greenspan. Martha's has too many recipes I can never imagine making.

      2. Dorie also... just because I want a new cookbook!! Heh heh! (rubbing hands with glea!)

        1. Dorie Greenspan, please.

          1. Dorie Greenspan for me too!

            1. My vote is for Martha - for the sole reason that the book is "in transit" from the library system. The Dorie book is no where close to coming to me.

                1. Dorie Greenspan, please.

                      1. MARTHA STEWART'S BAKING HANDBOOK

                        BAKING FROM MY HOME TO YOURS by Dorie Greenspan is not at my Libraries. (maybe too new?)

                          1. Dorie...I've just requested from the library!

                                  1. re: JoanN

                                    Oops. Just found out it's not yet in the New York Public Library system either. Don't care. I still vote for Greenspan.

                                    1. re: JoanN

                                      Continuing the conversation with myself, New York City residents take note: the Greenspan was just added to the New York Public Library online catalog. It says there are 31 copies of the book available and 14 already on hold, although when you look up where those 31 copies currently reside it seems most of them are on order. Anyway, for those who may wish to do so there are still quite a few copies in the NYPL system that can be reserved.

                                          1. Greenspan. I'm #5 on the waiting list at the library. They have ONE copy in stock, which is currently out on loan; I'm hoping that enough of the six additional copies they have on order will arrive before the end of November that I'll actually get to play along.

                                            1. Greenspan - just cause i saw she has a recipe for arborio rice pudding.

                                              1. Martha, because I have it.

                                                1. Dorie (the queen of home baking) Greenspan!

                                                    1. Dorie Greenspan, please.

                                                        1. Dorie! I just placed my order for her book through my cookbook club. So I'll be making things from it anyway.

                                                          1. I'll stick w/ my original vote for Martha.

                                                            1. Martha Stewart..since I have that book....

                                                                1. gotta go with martha again!

                                                                  1. Greenspan. Martha doesn't come anywhere close to it in appeal.

                                                                    1. I vote for Dorie Greenspan's book. If you are going to buy a MS book, go for the Appetizer book which is a 'must' and perfect for the season.

                                                                      1. Wow! This time the overwhelming majority voted for Dorie Greenspan's cookbook, Baking from My Home to Yours. That will be our December 2006 baking cookbook of the month. Thanks for all your participation, hounds!

                                                                        As an aside, for those of you interested in purchasing the book, I saw it at my local Costco last week for $24.99. A significant discount for those of you who live near those wholesale stores.

                                                                        1 Reply
                                                                        1. re: redwood2bay

                                                                          Thanks for the update, r2b. Dorie it is! Of course, I just got notice that Martha is on hold for me at my library so now I will have to cross my fingers for Dorie to arrive soon...

                                                                        2. As much as I love using libraries because most cookbooks don't merit a permanent place in my home (and my husband is threatening to divorce me if I bring home ONE MORE cookbook), Dorie's book is definitely worth buying - mine is already tagged in about 15 places and counting.

                                                                          BTW: the new Tartine Bakery cookbook is also wonderful, but don't tell my husband it's hidden in the garage!

                                                                          1. I FINALLY got both of the books in the runoff from my library. I've never baked from either chef, so have no sense of how reliable the recipes are. However, now that I've had a chance to look at them, I wish we had chosen Martha (which shocks me). The books are very different. Greenspan is very 'homey' in this cookbook and her range is much smaller than Stewarts. Stewart's book is broader with everything from high end desserts to fairly low end homey desserts. (I don't mean high end and low end to be particularly evaluative--I like most kinds of desserts. It's meant more as a reflection of the 'formality' of the dessert, not its desirability.)

                                                                            Anyway, they both made me drool, so this isn't an indication of whether I'll be participating!

                                                                            8 Replies
                                                                            1. re: Smokey

                                                                              I already own Martha and love it and I just bought Dorie's this weekend... I think I was a little more excited about Martha's the first time I looked through it. I'm amazed at how many recipes in Dorie's cookbook call for dried fruits of some sort, most often raisins! I was looking for something that struck my fancy to make for Thanksgiving but practically everything I gravitated towards called for raisins... I would be tarred and feathered for that by my father and husband! I'm still looking forward to it though!

                                                                              1. re: Katie Nell

                                                                                Can't you just sub in other dried fruit that you might like such as cranberries, cherries, etc? Ugh, I detest raisins!! Look forward to flipping through Dorie's book when I finally get it from my library...

                                                                                1. re: Carb Lover

                                                                                  Yeah, that's fine with me, but the husband does not like anything resembling raisins, not even cranberries or cherries! I can't deal with raisins much either, so I can't really fault him that but I love dried cherries and cranberries!

                                                                                2. re: Katie Nell

                                                                                  Katie Nell, check out the pumpkin bundt cake in Dorrie's book. I think it's on page 187 or 188. I made it this past weekend and it's excellent. No raisins, no dried fruit. It does use fresh cranberries and a fresh apple, a bunch of nuts and, of course, some canned pumpkin. I added about 2 1/2 - 3 oz of chopped semi-sweet chocolate. This is a very easy cake to make. The most time consuming part of the whole thing was measuring out all the ingredients. The flavor is balanced and mildly spicy, definitely not overpowering in any direction. My cake turned with a tender, fairly delicate crumb for a bundt cake.

                                                                                  She has an optional maple glaze for the cake. I would suggest that it be applied after the cake has completely cooked. I applied it when the cake was still fairly warm and the cake absorbed the glaze, which wasn't a big deal, but I would have perferred it as an icing glaze. Or skip the glaze all together an serve with some cinnamon or vanilla ice cream.

                                                                                  She also has a cranberry upside down cake that I will be making this coming weekend to take to a party Sunday afternoon. No raisins i that one either.

                                                                                  1. re: Katie Nell

                                                                                    It's funny you should say that about the raisins. What struck me was the surfeit of apple recipes. I love apples, love them in desserts, and even I was like, "What gives with the friggin' apples?" Didn't even notice the raisins! But, that's part of what I'm saying, there seemed a real focus on a few ingredients. I also felt like there wasn't much that was nut-based. I'm not really into the cute lil' stories that open up each recipe in Dorie's book. Dorie has no savory items (MS has a fair number of savory baked goods). I thought through photos and text, MS provided more support to the cook. Dorie has a recipe for a burnt sugar ice cream that gives very little details on how to make the caramel (says amount of time too cook it, but no supporting detail on temp). I'm well aware that cooks grow to do it by instinct, but a newer cook needs more support as they develop their instinct/intuition.

                                                                                    To me, DG's book is weaker than MS (although, as I admitted, I haven't cooked from either book/author, so can't comment on the reliability of the recipes, which really is critical).

                                                                                    1. re: Smokey

                                                                                      It's funny, because I had just gotten to the brownie section before I post my first response and then last night, I picked up where I left off and I was like, "alright, this is going to be good, my faith is renewed with the abundance of brownie recipes!" And then, lo and behold, a brownie recipe with RAISINS!!! Really, I say all of this in jest; I still am excited about the book, but leave them raisins alone already Ms. Greenspan! :-)

                                                                                      1. re: Smokey

                                                                                        I like baking savory stuff as well. Interesting to know that Dorie's book doesn't have savory goods. I'm going to bake some things from the MS cookbook anyway!

                                                                                        1. re: morebubbles

                                                                                          I'm still waiting on Greenspan's book from the library, but in the meantime, I just picked up MS's book since I requested it when it was up for consideration. Wow, I found the recipes and photos very engaging and enticing! I can't wait to try some of the recipes to find out whether they taste as good as they look and sound.

                                                                                    1. I could never be forced to choose. They are both equally good. Although the MS book is almost magical in its reliability.

                                                                                      1. This may get deleted, but I think it's important to the project, so I hope not! I'm sure some of you are already following along on egullet.org, but just in case you're not, the egullet members are baking along with this cookbook and Dorie Greenspan has been answering questions and following along here: http://forums.egullet.org/index.php?s... There's also a Spotlight Conversation where she has answered questions in general. She has addressed some typos in the book and some techniques that would be helpful before starting some of the recipes.

                                                                                        3 Replies
                                                                                        1. re: Katie Nell

                                                                                          Thanks, Katie--I was unaware of the other thread.

                                                                                          1. re: Smokey

                                                                                            I'd seen that other thread, Katie, and was hesitant to mention it. Very pleased to see your post was not deleted.

                                                                                            I've been perusing that thread to try to decide where to start with the Greenspan book and came across another link that might be of interest. Copies of the book were sent to a number of food-related bloggers who were asked to try a couple of the recipes and review them. Here's the link to the master list of bloggers, which contains links to their reviews--most with photos and many with copies of the recipes.


                                                                                            1. re: JoanN

                                                                                              Thanks, Katie and Joan! Interesting to see all the online buzz about this book. It makes me a little envious-- look at all those pictures!

                                                                                        2. Does anyone know how this book would be for a Total-Baking-Beginner(tm)? I baked a pecan pie last week for the holiday, and I once made muffins, but otherwise I'm totally green. I'd love to learn to bake though. Anyone think this is a good/bad place to start?

                                                                                          3 Replies
                                                                                          1. re: BKchompchomp

                                                                                            Just from looking through it, I would say "Martha Stewart's Baking Handbook" would be a better choice for a beginner. I've made quite a few things from MSBH and all have been easy and tasty too, but I haven't actually baked from Dorie's book yet either. There are some recipes in her book that assume you already know how to make a component of the recipe, that sort of thing, that would make me think it isn't really for a total beginner.

                                                                                            1. re: BKchompchomp

                                                                                              Get Nick Malgeri's (sp) How To Bake. Great for a beginner and a seasoned hand. Clear directions easy to understand recipes.

                                                                                              1. re: BKchompchomp

                                                                                                I've read through it and think it would be fine and rewarding for a beginner baker. She guides you through steps, tells you what to expect. It's like a wise companion in the kitchen.

                                                                                              2. I am so glad this book was selected because I might not have purchased it - at least not so soon - otherwise. The only problem is I can't decide what to make first! What a great book.