dorie greenspan:thank you so much. hi, thanks for coming. this is the firsttime you're seeing me but it's not the lastbecause i'm moving in. yeah. i like it here,except that i was told that i would be called--what was it-- a graygler? graygler-- yeah. i don't know, that mightkeep me away, not sure.
so this is the 43rdyear since my first trip to paris, the trip thatjust changed everything-- everything. from the minute i stepped footon paris soil, my life changed. and my relationshipto my mother changed. previous to that trip, ithought my mother was swell, i thought she was perfect. one day into that trip, irealized that my perfect mother had made a tragic,tragic mistake--
she had had me in brooklyn. i was meant to be born in paris,there's no question about it. and i keep thinkingabout all that i missed by not beingborn in paris. i mean can you imagine howcharming it would sound if i were speaking toyou with a french accent? i mean it be great. if i had been french, i wouldknow how to tie a scarf. it would be-- the scarfgene would be in my dna
and i wouldn't havehad to buy this. this is the how to tie a scarfdeck of cards from hermes. i also would have known theproper way to cut cheese. the french are very fussyabout how cheese is cut. so you know a slice ofbrie, kind of triangular slice-- cut that pointoff, call it the nose and you'll never be invitedto anyone's home again. so to make sure that i stillgot invited i bought this. it looks like yourgeometry textbook,
but it's called"l'art de couper la fromage"-- the artof cutting cheese. i was serious about learning. i would have known thedifference between boeuf bourguignon and boeuf a la mode. a la mode's one big hunk ifbeef and bourguignon is just little chunks. i might even havebeen able-- maybe, maybe-- to walk in highheels on cobblestone--
all the french women can. i mean it's like theyget the scarf gene and they get thehigh heels gene. i have none of that. but had i been bornfrench, there's one thing i wouldn'thave learned to do, and that wouldhave been to bake. the bottom line-- actually thepunchline-- is french people don't bake.
they don't bakeanything tricky, they don't bake anything complicated. they don't bake-- they buy. so here's the lineoutside of pierre herme. my favorite is this womanover here with her hand out like i wantmoney for desserts. for the first 20years or so so-- so i've been living in parispart time for about 20 years-- and for the first i'd say maybe5 or 10 years that i was there,
no one invited us to dinner. you have to really get to knowfrench people to be invited-- is anybody here french? oh, i can say anything i want. ok. it takes-- this ischanging, but it really takes a long time forsomeone to invite you home. and so you'll meet in a cafefor a drink or for coffee, you'll go to arestaurant together,
and then eventually you'llbe invited to someone's home for dinner. and when you are, they willmake a fabulous meal for you and they will cap itwith beautiful desserts. so you might get an eclair. so these eclair are from ashop called l'atelier de genie, and the shop sells only eclairs,or maybe a strawberry cake like this. this is from hugo and victor.
or the ispahan, which is pierreherme's famous, famous cake. so it's a macaroon. it's rose, the cream insideis rose, there's fresh lychee, and there's a raspberrytrim-- fresh raspberries. or do you love this? this looks like thiswould be perfect for halloween, actually. pauline, maybe youshould go for this. this is a lemon tartwith meringue on top.
or you would get macaroon. macaroon are very,very popular in paris. so these are from pierre hermeand these are macaroon from mcdonald's. mcdonald's has acafe and they have laduree make theirmacaroon for them. and i'm hoping wheni go back somebody is going to treat me to this. isn't this gorgeous?
this is also apierre herme dessert. it's called venus andit's apple and quince, and that's all fresh appleforming the flowers on top. so i loved-- of course, i meanwho wouldn't-- i loved all of these very fancy, verypolished pastries that i was treated to at friends' homes,and they make me feel pampered, they made me feeltruly like a guest. but at some point istarted to wonder, what are my friends having fordessert when i'm not there?
you know, what are theydoing on a tuesday night when the kids comehome from school and have homework and mom's beenworking all day and dad's been working all day and they'renot having this for dessert? not only does mom nothave time to go buy it, this stuff is really expensive. so this littlelemon meringue tart is 20 euros, so what, about $27. this gorgeous cheesecakeis only about this big
and it's 27 euro. and one little macaroonfrom pierre herme is 2 euro 10, orsomething over $3. so i figured this isn'twhat they were doing. i already knew thatthey weren't whipping up complicated desserts,because one night i had some paris friendsover for dinner and i made a chocolate cake. this is not my chocolatecake, but it might as well
have been becausethis was the style. this is my friendbetty's and it's a recipe from "baking chezmoi." but i brought out a cake like this andi put it on the table, and one of my friends said,where did you buy that? and i said, i made it. and around the table theresponse was the same-- why? why would you dosomething like that? that's what pastryshops are for.
so it was onlyafter really years of living in paristhat i-- you know, i was having friendsto dinner at that point and we were being invited tofriends' homes for dinner, and it was only then thati got a taste of what they were making. and i came to think ofit as a parallel universe to all of thosebeautiful patisserie, pastry shop dessertsthat i showed you.
here's what myfriends were serving at home and to their dearestfriends-- moi, one of them-- loaf cakes. these are called-- i love this--in france, anything that's shaped in a loaf panis called a cake. and cakes like these,which are good keepers, are called either weekend cakesor gateaux voyage-- travel cakes. and so even if the travel is asfar as the park for a picnic,
this is the kind of cakethat french people will make. these are littlematcha financiers. it's my version of atraditional french pastry that's really easy to makeand that a french person would make at home. so financiers were created inlate 19th century in paris. there was a pastry chefwho had a shop right across from the stock exchange,and every afternoon-- see, they didn't have paulineand charlie's and they
couldn't just go forpastries on campus-- so they would cross thestreet, go to the pastry shop, and get something toeat as their treat. but they were alwayscomplaining because it took too long to eatwhat they bought. they needed a knife andfork, and sometimes it's spotted their ties ifthey weren't careful. so they wanted,essentially, grab and go. and so the owner of the shop,his name was [? lanya, ?] i
think, created the financier. it can be eaten out ofhand, a couple of bites and it's finished-- nocrumbs, no knife, no fork. and he named it for hisstockbroker clients, he called them financier. he made them originallyin ingot shaped bars so they would kind of befamiliar with that shape. i make mine in minimuffin tins-- easier. and he made them asrich as his clients.
there's a huge amountof butter in them. palmiers, so thisis puff pastry. no french person has evermade puff pastry at home, i'm convinced of it. they go to the corner market,they buy it ready made, so do i. they buy all theirtart dough ready made. so this is really just anarts and crafts project. you buy the puff pastry, sugar,fold it, bake it-- beautiful. these are cookies,french cookies.
so these were given tome by edouard bobin, who owns a great little bistroin paris called pantruche. and he had served a littlehazelnut cookie with coffee after a meal, and i said,oh edouard, i love these, can you give me the recipe? he said, i'll giveyou a better recipe. i'll give you arecipe for cookies. i though, i don't wantyour recipe for cookies. when the frenchsay cookies, they
mean only one thing--toll house cookies, chocolate chip cookies. that to them is a cookie. and so when edouard gave methis recipe, i looked at it and i thought, he justgave me the toll house, you know, the back of thenestle's chocolate chips bag cookie. it had the brown sugar in justabout the same proportions, it had white sugar, butthese are really different.
these have almond flourin them, and almond flour is so common infrance that if you go to the corner convenienceshop, the one that's open 24/7, you can buy almondflour in that shop. maybe you'll geta creme caramel. this one-- this are allpictures from the book, by the way, because theseare recipes from the book. a creme caramel-- thisone is milk chocolate. this was one of therecipes that surprised
me the most wheni discovered this. this is-- i think of it asthe french equivalent of rice krispies treats. they're called desertroses, rose de sables, which is the name forgypsum, and they're made with corn flakes. so it's corn flakes,dried fruit, nuts, and melted chocolate. and so it's a greatthing to make for kids.
you can make it and putit in the refrigerator and it will keep forever. and in fancyrestaurants in paris, they're sometimes made sothat they're really tiny and they become theafter dessert dessert. so they're on a platterafter you've had two desserts and when coffee comes around. this is actually one of myfavorite recipes in the book. so i loved these dessertsthat my friends were making
and i did-- you knowi was grateful to them for making them. it really made me feellike one of their family. and so you can only imaginehow i felt when i asked them for the recipesand they said no. these were my friends. so i'd say, i love thiscake, may i have the recipe, and they'd say, no, no, youdon't want it--too simple, it's too simple foryou, you don't want it.
and i'd ask and they'dsay, too simple. no, no, this one's not for you. so i thought maybe thiswas-- all the years that i've been in paris as afaux frenchwoman, i thought maybe i've missedthis little point of etiquette. maybe there's someritual to this. the asker asks, the askeerefuses, the asker asks again, the askee refuses, the askergets down on her knees, begs, and finally gets it.
well finally, i didget recipes and i realized that myfriends' modesty was-- i'm taking it as modesty--was actually genuine. the recipes were so simplebut they were also so perfect. so here's a recipefor a gateaux savoie, which is one of the oldest cakerecipes in the pastry cannon. and this was given tome by a friend, martine. it's normally madein a savarin mold, so what we would think ofas a jello mold-- you know,
just an oval ring. and i made it in a bundt panwhen i got back to america, thinking that it would be somuch easier for us to find these pans, though i dohave my mother's jello pan. my mother did notbake, she did not cook, she used the ovenas her bread box. but she made jello. so i have her mold. i could have done this.
i love this picture. so these are canistrelli. they're cookies fromcorsica and they were given to me bymy friend leticia. and they are made with oliveoil, white wine, and pastis, which is an aniseflavored liqueur. and they're may betotally by hand. so i love anythingthat you can just get your fingersin and play with.
and so you start with a fork,you finish with your hands, and you can just bake themin any shape you want. and they're reallygreat and they're not sweet, really not sweet. so you can havethem as a dessert, you can have them withfruit, or you can have them with a drink, which makesthem, i think, super nice. and then this is the orange cakefrom bernard's sister-in-law, odille.
odille came to ourhouse for dinner and she didn't knowwhat to bring us as-- it was the secondtime we had met her and the first time shehad come to our home-- and she didn't know whatto bring as a hostess gift and she broughtrecipes, and i thought, that's the best giftyou can give someone. right, so handwritten,beautiful, and this was one of them.
and so this is a reallyvery plain, very simple cake that get soakedwith orange syrup. and when i was testing it withmy recipe tester, marry dodd, the wonderful, wethought wouldn't it be fun to putoranges on top of it. and so we poached oranges--you could do oranges, grapefruits, bloodoranges, tangerines-- we poached theoranges and then use that syrup to soak the cake.
and this is one of myfavorite recipes in the book. so this is laurent's slowroasted spiced pineapple. laurent-- well, laurentis not my hairdresser, he's actually patriciawells's hairdresser-- isabel cuts my hair. so in paris there'sisabel at the hair salon, and isabel never cooks butshe's great for restaurant recommendations. right next to her is laurent.
laurent cooks allthe time when he has time, which is the weekends. so after theweekend he comes in, he's got his pictures onhis phone of what he made, and so i try and makean appointment for right after the weekend so i cansee what laurent has made. and one day i came inand the laurent said, i made this pineapplefor dessert. and i looked at it andit just spoke to me.
and i said, how did you make it? he said, pineapple-- cut it,some jam, some orange juice, some booze, spices, whateveryou've got-- just really, anything you've gotin the cupboard. and i said, little bitmore info, like how? you just put it in theoven, couple of hours, baste it now and then. i said, ok, how much jam? he said, jam.
i said, how much orange juice? he said, like this. i said, how much alcohol,what kind of alcoholic, do you need to use alcohol? he said, well youknow, rum, armagnac, cognac-- whatever youhave-- more orange juice if you don't wantto use the alcohol. i said, how much? he said, about the sameamount as the orange juice.
so i went home and i made it. it was tasty but i knew itwasn't right so i went back and i asked laurent. he said, i told you--you know, like jam. he wasn't in a good mood. so the third time i asked him,i said, laurent, i made it with, like, three or fourtablespoons of jam. he said, no, the whole jar. you need the whole jar.
i said, you didn'tquite mention that. he said, you should've known. so it's the whole jar of jamand about this much orange. so i went home and i actuallyturned it into a recipe. but it is the kindof desert that you can make with truly anythingyou've gotten the house and there's always extra syrup. and it's fabulousover ice cream. and so this is the other recipethat really surprised me.
this is the mocha dupont. forty years ago, when we wentto paris for the first time, we met martine collet. about 10 years after that,she married bernard collet. well, her name wasmartine, i've already forgotten her maiden name. martine, we call her martine. and she marriedbernard collet and they are best friends in paris,we see them all the time.
and for 30 years, bernardhas been telling me about his birthday cakecalled the mocha dupont. and i said, and what is it? he said, oh youknow, it's the cake that my mother usedto make for me, and it's called dupontbecause she got the recipe from madame dupont,who lived next door. i said, we'rereally good friends, id like to tasteyour birthday cake.
and his wife said--you know what she said-- it's not foryou, it's too simple. i said, come on. so when i wasworking on this book and when i had had most of therecipes put together, i said, you know i don't want to do thisbook without bernard's birthday cake. please tell me about it. this is an icebox cake.
i mean this is just--i couldn't believe it. these are petitbeurre cookies, they can be any kind ofcookie you want. they're soaked in espresso-- idon't know why you would soak a cake in espressofor a two-year-old, but c'est la vie en france. so it's espresso soakedcookies with a little espresso buttercream and youjust constructed it any way you want.
and when i madeit the first time, bernard said, it's not right. and i said, what did i do? he said, we liketo put the icing along the side of the cake. i said, ok, fine. and i did it. he said, and we likechocolate shavings on top. so i did that, too.
but when we didit for the book i wanted everybody to seethe pretty scalloped edges of the cookies. and so i showed him the picturein the book and he said, that is not my birthday cake. i said, bernard, i made it foryou so that you could taste it and you said itwas good, you said it was just what you wanted. he said, yes, but itdidn't look like that.
he said, you have revisited it. it is-- how would you say it--[speaking french] or something like relooked. and i said, what bothers you? the ice cream. we never had icecream with the cake. he's still a good friend. he's forgiven me. so because my friendshad been so generous
and they had givenme these recipes, i wanted to createrecipes for them and i wanted to playwith some of the classics in french pastry. so this is my versionof a gateaux basque. so a few years agomichael and i were-- oh, it's more than a few yearsago because the recipe is in "around my french table"--we were traveling through the payee basque, thebasque country in france,
and we passed a sign thatsaid, gateaux basque museum. if there's a museum devotedto a cake, i have to go. who wouldn't stop for this? and we went to what wethought was the museum and we discovered that itwas really a cooking class. there were just rowsof, like, church pews, and the place waspacked with people. and the chef was there witha stack of dough like this, and he made a gateaux basque.
he also did things that you'renot allowed to do in america. he grabbed a hunk of dough andsaid, i want you to taste this, and just passed this hunk aroundso that every person grabbed the hunk, right, and tasted it. then he passed the creamaround, we all double dipped. it was tons of fun. so the traditionalgateaux basque is two layers of a pastry doughthat has baking powder in it. so a, it means it's reallyforgiving-- no matter
what you do, it's goingto bake up beautifully. and two, thetexture is somewhere between tart and cake. and in the traditionalgateaux basque, it's filled with eitherpastry cream or cherry jam. and if it's filledwith cherry jam, you use some of the pastryto make a basque cross over the top so you can tellyou've got a jam cake, not a cream one.
so mine is filled with driedfruits, nuts, and apples. it's a great fall dessert. and these are applecroustades, so they're, again, another kind of arts andcrafts project-- strips of phyllo dough brushed withbutter, sprinkled with sugar, and filled with sauteed apples. in the perigord,the southwest, this is sometimes filled withprunes, which is also nice. and i make a carameltart, which is not really
a riff on a classic,but caramel is like-- you find iteverywhere in france. i once said that iwouldn't be surprised if i walked into a drugstoreand found caramel toothpaste. it is like theflavors of france, and so this tart is kind ofan homage to french caramel. and when it'sstrawberry season, you see a fraisier, a strawberrycake in just about every shop. and so this is myversion of the fraisier.
the layers of cake are basedon a recipe for french yogurt it's the only cake thatevery french person knows how to make by heart. right, they knowthe recipe by heart. because they get yogurt,pour it into a bowl, clean out the yogurtcontainer, and then they use it for the four, theyuse it for the sugar. it's like a one,two, three cake. and a yogurt cakeis the birthday cake
of choice in france, that'swhat most french mothers make for their kid's birthday. and they can makeit in any shape and just stick somecandles on it-- it's great. so this one is madewith rose flavor. so the inspiration was thatispahan that i showed you, the rose macaroon withthe raspberries around it. so this is rose flavoredyogurt cake with a rose cream and the strawberriesstanding up,
like a little forestof strawberries, which is the traditionalway that fraisier is done. this looks more complicatedthan it is to make at home. and then the buche noel. so this one is-- this is myfranco american buche noel. it's gingerbread and the fillingis cinnamon cream cheese. so it's the buchenoel, the french form, with kind of american flavors. and when i was inparis in september,
it was not only fashionweek, it was buche noel week, and all the top pastry chefswere showing their buches. and there was a press conferenceand pictures were taken, and then in november,magazines and newspapers will start showing-- it'slike a dream catalog. they'll show all thepictures of the buche so you can decide what you'regoing to buy for christmas. we're there for christmasusually so i always buy a buche and i make a buche.
and some recipesi just invented, just because i was in paris,the ingredients were there, and i wanted to. so these are granolabars-- actually, delicious granolabars-- based on granola. and there's a recipefor my granola there that i started tomake for french friends. so i started tomake this granola and i would bring it as housegifts and people would say,
it's so great, ilove it, i love it. and i'd say, here's therecipe, and then i'd say, did you ever make it? and they said, no, wewant you to do that. would you do that for us? so i stopped givingout the recipe. this is a blueberrycorn cream cheese tart. so about two years ago,philadelphia cream cheese became the cultingredient in paris.
before that time, iused to have to bring it on the plane with me. i would travel with 10pounds of cream cheese and i would travel withgraham crackers, too. now they can buy it themselves. so when it was like-- you wouldsee ads for it on bus stops and on the buses themselves,it was really a big deal. and so i made this nobake cream cheese filling and i put it in a deliciousfrench pastry tart,
and then thought, i'm justgoing to surprise them a little bit-- thembeing my french friends-- blueberry and corn,and it turned out to be something thatthey truly loved. and then these little--well, i caught them pielets. so they're little apple pies. they're filled with applesand raisins and spice. and i said, look, don't you lovethe idea of an american pie? and my french friendsaid, oh you mean a torte.
a covered pie or a coveredtart is called a torte, and so the french immediatelyclaimed this as their own. and some of therecipes in the book are recreations of things thati love in french pastry shops. so this is the tart tropezienne,and years ago pierre herme-- i worked with pierre herme,we did two books together-- and at that time he wasn't yetknown as the picasso of pastry or the karl lagerfeldof macaroon. now he's got a millionnames-- sometimes
referred to asthe god of pastry. so it was pierre whosaid to me, have you ever tasted a tart tropezienne? i had no idea what it wasand he said, it's mythic, it's absolutely mythic. and as usual, he was right. so it's like a brioche. it's a yeast, very richbutter and egg dough. this is a little bit lessrich than regular brioche
and it's filled with cream. and it was inventedin saint tropez, which is why it's called tropezienne. and the story thatgoes with it is that when brigittebardot was filming "and god created woman,"this was her first film, roger vadim was the director, itwas his first film, jean-louis trintignant, alaine [inaudible]. i mean all of these peoplewho became great stars were
in saint tropez filmingand they used the caterer across the street tosupply the craft table, to bring food to the set. and it was alexandra mika,who had come from poland, and every day he wouldbring a tart tropezienne because the crew just loved it. and it was brigittebardot who said to him-- i forgot what he used to callit, but it was bardot who said, you should call itthe tort tropezienne.
now when you go to sainttropez, every other shop is a shop that sells onlytart tropezienne-- little ones like this, big ones like this. it is like thefood of st tropez, but there's only one mika,and that's the label. when he packages you'vegot brigitte bardot. somebody called me the bardotof baking the other day. that made me happy. this is an alsatian tartflambe, but a sweet one.
and michael-- hello, michael--that's my husband over there. we were in alsace, inthe east of france, and the tart flambeis a signature. it's a specialtythere, usually made with fromage blanc,caramelized onions, and bacon. but we stopped at a restaurantcalled flam and co. that served only tart flambe andserved savory and sweet. and so we each hada savory tart flambe and then we were goingto have the dessert.
but by that time, i had askedthe server so many questions that when i said, we'dlike an apple tart flambe, he said to me, would youlike to make it yourself? and so i got to be withthe tart flambee-er and watch how she madeit and put it into-- they had a wood fired oven,which was fabulous. and so as soon as icame back, i started to figure out a recipe so thati could make this at home, and so can you.
and this is the grapefruit tart. remember the beautifulstrawberry dessert that i showed you earlierfrom hugo and victor? this is a version oftheir grapefruit tart. so the filling is a grapefruitand campari cream-- very, very light cream-- delicious. with ruby grapefruits. and these are crackletopped cream puffs. i think everyone should learnhow to make cream puff dough.
it's like a life skill--you learn how to drive, you learn how to makecream puff dough. it's important. these days, thereare cream puff shops. the cream puffs are made on aregular basis during the day, and then when you come in theyfill them for you on the spot. and where cream puffsused to be glazed, they now have this crackle top. it's kind of an innovationon a desert that's
got to be morethan 500 years old. so it's a little almond cookie,and you roll the cookie dough, you roll it really, reallythin and you cut a circle, and right before you put thecream puff into the oven, you put the disk on top. and it breaks apart asthe cream puff puffs. and these arecream puffs crackle topped from a shopcalled popelini, after the italian pastry chefwho came with catherine de
medici to paris and introducedcream puffs to france. they're beautiful, aren't they? don't they remind you ofthe sprinkles cupcakes? and these are my bubble eclair. so because it's unlikelythat i'll be making eclair like i showed you before,and maybe you will, but i thought it wouldbe fun because eclairs are so delicious, to just dosomething that would be super simple and everybody would beable to make them and enjoy
them. and so it's creampuff dough just scooped with an ice creamscoop or a cookie scoop, and the scoops are placedclose enough together that when they bakethey bake together. and macaroon-- so "bakingchez moi" is my 11th cookbook. i have never put a recipefor macaroon in a cookbook. i thought everyoneshould just buy them. i did one recipe, it waspierre herme's recipe,
it was in the chocolate book. i tested it-- i can't rememberwhether it was 11 or 13 times, but it was one ofthose numbers that we know is supposedto be good luck-- but it took me a longtime to get to good luck. the recipe ranabout seven pages. this one is a long recipe,too-- not because it's hard, but because i was spooked by it. i was so spooked by the recipei took a macaroon baking
class in paris, even thoughi had made them before. i went to pierre'spastry shop to watch everybody make macaroon. i wanted to really getit right, and i did. and i put them in the bookmostly because i realized i was being a wimp, that i wasjust spooked but by macaroon, freaked by them,but no one else was. when i started to lookaround the internet, there were people postingpictures of the most gorgeous
macaroon and with linesthat said things like, i've never bakedbefore but i thought i would try making macaroon. and all of these peoplemade such gorgeous macaroon i thought, i can do it,i can do it, i can do it. so this is the first timei've had a macaroon recipe. and last month-- no,it's now two months ago, in september-- when i washaving dinner with pierre herme and he said that he was--i guess it's out now--
he was just publishing hissecond book of only macaroon. and i said, oh, pierre,that's fabulous. and he said, yeah, but ibelieve people should buy them. even though thiswas his second book. so i usually agree with pierreon everything, but not on this. i think you should gohome and bake macaroon. in fact, i think you shouldbake everything chez you. so thank you. [applause]
male speaker: itseems that you're a little bit of an internetphenomenon-- there's a tuesdays with dorie,there's a whole community that's built up. would you like to say a littlebit about how that started, what your relationshipis with that and-- dorie greenspan: thankyou for mentioning-- this is the most fabulous thing. so when "baking from my hometo yours" came out in 2006,
a young woman named loriwoodward, a young mom-- where she found time todo this, i don't know-- of three little boys,she got "baking chez moi" for her birthdayand she liked it-- she got "baking from my hometo yours" for her birthday. she liked it. and she wrote tome and she said, i have two friends who alsohave your book and we like a lot and we'd like to bakefrom it every week.
and we'll put arecipe up on our blogs and just bake through your book. is that ok with you? i thought, sure. i mean i knew theinternet was-- i mean you guys were born with it andyou actually make the internet now-- but i wasn't, sofor me to see people baking-- i mean i thoughtonly my mother, the non baker, bought my books.
but you know, ilooked on the internet and there were peoplebaking from my books, making beautiful thingsand posting pictures, and i was so excited. that's actually whyi started my blog, to be able to be in touchwith all these people. and so when lori saidshe was going to do this, i thought, oh,this is just great. and i asked my editor, andshe said, yeah, and my agent,
sure, why not? none of us thought, whatare the repercussions of having every recipe inyour book available online? we just thought, ohthis was really fun, and it's only three people. well, they called theirgroup tuesdays with dorie, and there wereonly three people. and then there were 30,and then there were 300, and then there were thousandsof people baking their way
through "baking frommy home to yours." oprah wrote about the group,"the wall street journal" wrote about the group,and it was so special because i didn't start it. this is really-- to methis is like the power of the inter-- myhusband always says it's the internet at its best. it just grew organically. it wasn't me saying,gee wouldn't it
be great if i had a groupwho-- and so they baked their way through "bakingfrom my home to yours," and then they startedon-- and they're still baking through--"baking with julia." and then when "around myfrench table" came out in 2010, they started a group calledfrench fridays with dorie, and they're cookingtheir way through that. and now, on november1, they're starting, they'll be baking everytwo weeks from "baking chez
moi" and the other two weeksfrom "baking with julia." and so anybodywho wants to start baking with this group offabulous, supportive, generous, adorable people, it'stuesday with dorie-- you have to googleit because i think it's like blogspot or something. it's got anotherlittle word in it, but if you googletuesdays with dorie, the first thing you'llget is some woman
named dorie who's not me whohas a blog called tuesdays with dorie-- i wishshe would change it-- and then you'll get thetuesdays with dorie group and you'll bake with them. thank you for askingme about them, yeah. from my husband. michael greenspan:the thing that's really magicalabout that group is what dorie startedto talk about.
but lori was really brilliant. first of all, she-- thething that's magical is that lori was brilliant. dorie greenspan: lori. michael greenspan: lori. dorie greenspan: not me. michael greenspan:the person who is the idea person and whois the manager of the group. it's a tribute to her that thegroup is very, very supportive
of each other. that's really incredible. and the second thing wasthat it's a tribute to her that she said, ohthere's an author and we can't just do thiswithout paying attention. so there was one rulethat was inviolate-- if you want to be a memberof the group you had to buy the book, whichwas very nice of her. and then the secondrule she came up
with had to do withdistributing your recipes, which was the only person whocould do the recipe online was the person who chosethe recipe for that week. so that just-- all therecipes were still out there, but they weren't outthere in the thousands. so it just was a nicegesture on her part towards the author,which is really great. dorie greenspan:it's a great group. when i spoke at on theinternational food bloggers
conference, andabout 20 people who are members of twdand ffwd-- tuesdays with dorie and frenchfridays with dorie-- came to the conference,so we actually got to meet one another andthey got to meet one another. but they already-- they'dnever seen one another face to face butthey really knew one another from beingpart of this group. and in fact, loriwent to seattle
to be the matron of honorat the wedding of a tuesdays with dorie member andthey had never met. they only knew oneanother through baking. i just think it's fabulous. audience: a two parter question. so the first partis at your house, when you're in france,what do you cook when you invite your french friends over? and the second part is havedo you ever thought, gee
this would be wonderful,they'll really love it, and then not so much? like just theirfrench taste didn't quite jive withyour american taste? dorie greenspan: oh wait. ok, so that's aninteresting question. and i was going to say,i don't know the answer, but michael knows the answer. michael greenspan: [inaudible]
dorie greenspan: yeah. michael greenspan: um,when i was growing up-- dorie greenspan: oh,i know exactly what you're going to say, yeah. i know. yeah, untouched. potato nik is nota french favorite. do you know i cook-- when myfrench friends come to dinner, i cook-- sometimes i cookvery traditional french food,
sometimes we'll fry chickenor we'll make hamburgers, or we'll do somethingvery american. the french are-- i wasgoing to say adventurous and i'm wondering nowthat i'm saying it, are they adventurousor forgiving? they're usually really happyto have anything that i make and they're very appreciative. some of them are just surprised. i mean somebodysaid to me, oh, you
know how to make a vinaigrette. i though, yeah, i know howto make a vinaigrette, right. i think that there's some amountof surprise that americans cook and eat well, that there'sthis idea that-- i mean, it's-- we are a nation ofhamburger eaters to many people outside of our country. but i cook all sortsof things, and the food that's in "aroundmy french table" really comes fromthe food that i've
cooked for friendsaround my french table. i'm trying to think if there'sanything else that i ever did that they didn't like. i don't think so. the potato nik wasjust-- went over like a heavy potato pudding. audience: hi there. dorie greenspan: hi. audience: hi.
i'm headed to paris thissummer for the first time-- dorie greenspan: lucky you. audience: --and we arevery, very excited. my boyfriend's livedthere for some time, but it's my first time. and i'm curious. i've heard a lotof mixed reviews about trying to speakfrench with the french. what's the best way tonot be hated, especially--
dorie greenspan: smile. smile. audience: just smile. dorie greenspan: just smile. all you have to do is smile. it's interesting. sometimes if youtry to speak french and your french isn'tgood, a french person might answer you in englishif he or she can do that.
and when i was younger,i used to think, how dare you-- is myfrench that bad that you won't listen to it? but i think they'rereally just being helpful. they want to makeit easy for you to be able to be understoodand get what you want. and if you say to afrench person, oh, i want to speak french,i have to practice-- [speaking french]--they'll speak with you.
but it's interesting--when we first started to go to france it wasvery hard to find people who spoke english or wantedto speak english. now so many people do,and they really want to. we have friends who workfor french companies but all of theirmeetings are in english. it's really become the language. so just smile. as long as you smile.
you have a cutesmile, you'll be fine. audience: i have a follow-up. so obviously, yourcookbooks are a great start for kind of seeing where you goand what shops and restaurants you like to visit. do you have any other kindof guides to paris online? dorie greenspan: yes. ok, so i think you shouldlook at a website called parisbymouth.com.
do you know it? oh, i see a nod over there. yeah, it's a great sitefor-- it's a food site. it's a great site forrestaurants, for pastry shops, for bakeries. they also do tours. so i've taken the cheesetour and learned so much. it's great. they do a cheese tour,they do wine tastings.
yes, it's a friend who startedit, but it's a great site and it's all in english. audience: [inaudible]david lebovitz's site? dorie greenspan: yes, davidlebovitz's site is great. it's david l-e-b-o-v-i-t-z.and alec lobrano, or alexander lobrano'ssite, particularly his diner's diary-- also good. male speaker: i guess on thesubject of david lebovitz, we had him hereearlier in the year
and so it seems likeyou two know each other. are there bake-offs orcollaborations or things like that? dorie greenspan:no, no, no, no, no. they're a happy goingout to eat together. male speaker: great. dorie greenspan:yeah, no competition. male speaker: awesome. and also how do you test therecipes in your cookbook?
is there a-- dorie greenspan: oh,that's a great question. male speaker: --trusted tester? so all of these recipes wereeither gathered, begged, groveled for in parisor created in paris and then they were all tested,tested, tested, retested, retested in america withamerican ingredients. so the two ingredientsthat are hardest to kind of translatefrom france to america
are flour and butter. because the flour isweaker in france, and so in some instances i had touse less flour in a recipe, and the butter is richerin france than it is here. and so all of therecipes were tested here. i worked with mary dodd,who was my recipe tester. and by the time i wouldgive mary a recipe, i had worked on itand worked on it until i thoughtit was just right.
so i didn't send her thingsthat had holes in them. and i would send themto her fully written so that she could test theactual formula, the ingredients and test the writing. you know-- do thedirections make sense? because after-- if i've createda recipe, if i've made it several times, you know ican take some things for granted that-- soeverybody needs an editor. and so it was really good thatshe could read them and say,
do you think people willreally know-- and point out things like that. so she tested everythingand we tested the recipes with volume measures--cups and spoons-- and also with metric measures. and i'm thrilled, i am so happy,to have metric in the book. it's the first time my publisherhas said yes so i'm happy. male speaker: cool. any final questions to seeus on to the book signing?
i'll end with another one--the photos are so beautiful. do you use the samephotographer with each book? how do you approachthe food photography? dorie greenspan:so the photography for my last three books,"baking from my home to yours," "around my french table,"and "baking chez moi," it's the same team. so it's alan richardsonwho does the photography, karen tack doesthe food styling,
deb donahue does the props. but alan and karen wrotebooks you might know-- "hello, cupcake"-- yeah,they're the cupcakers-- "what's new cupcake-- andyeah, so it's the same team. male speaker: cool, great. dorie greenspan: they'regreat to work with. male speaker: all right. well, on thisgoogleween, we were supremely happy to have a saluteto the french baked goods,
so thank you very much forspeaking with us, dorie, and-- dorie greenspan:thank you, cliff. thank you all for coming. thank you.
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