Dorie Greenspan, a celebrated cookbook author and baker, shares her enchanting journey from an unassuming Brooklyn childhood to culinary fame. She talks about the pivotal moments that shaped her career, like burning down her mother's kitchen during a cooking mishap. Dorie reflects on her mentorship under the legendary Julia Child and her passion for baking, sparked by her husband's encouragement. The conversation highlights the strong connections forged in kitchens and ends with a delightful soft-shell crab recipe that links her past and present.
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insights INSIGHT
Mother’s Complex Food Relationship
Dorie's mother loved food but not cooking, influenced by her tough upbringing during the Depression.
This shaped Dorie's complex relationship with food and cooking as something precious yet challenging.
question_answer ANECDOTE
Early Kitchen Fire Incident
At 13, Dorie tried frying French fries, unknowingly putting a lid on the pot, causing a dangerous fire.
The firemen came, her friends left, and luckily, no one was injured, but the kitchen was ruined.
question_answer ANECDOTE
Starting Cooking Post-College
After college, Dorie enthusiastically started cooking at home, inspired by her husband's family's dinners.
She dived into cooking with big ambitions but experienced both successes and kitchen mishaps.
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A Complete Cookbook and Guide to Running a Household
Lizzie Black Kander
First published in 1901, 'The Settlement Cook Book' by Lizzie Black Kander is a comprehensive guide that includes recipes, cooking techniques, and household management tips. It was intended to support young women, particularly immigrants, in establishing healthy kitchens and homes. The book became a cultural icon, blending traditional European dishes with American cuisine, and was widely popular among immigrants and American families alike.
Baking with Julia
Sift, Knead, Flute, Flour, and Savor…
Julia Child
Baking with Julia is a comprehensive cookbook that offers a wide range of baking techniques and recipes, from breads and pastries to cakes and cookies. It includes contributions from master bakers like Flo Braker, Steve Sullivan, and Martha Stewart, making it a valuable resource for both novice and experienced bakers. The book combines European techniques with American tastes and ingredients, providing a rich baking experience.
Craig Claiborne's New York Times Cookbook
Craig Claiborne's New York Times Cookbook
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Craig Claiborne
Craig Claiborne's New York Times Cookbook is a classic cookbook that has been a staple in kitchens for decades. It features a wide range of recipes from around the world, with a focus on classic American and French cuisine. The recipes are known for their clarity and detail, making them accessible to both beginner and experienced cooks. The book is organized in a logical and easy-to-navigate manner. It's a comprehensive resource for cooks of all levels. It has influenced generations of cooks and remains a highly regarded cookbook.
Sweet times
Dorie Greenspan
Sweet Times is Dorie Greenspan's debut cookbook, marking the beginning of her successful career in the culinary world. It showcases her talent for creating delicious and approachable desserts. The recipes are well-written and easy to follow, making them accessible to home bakers of all skill levels. The book helped establish Greenspan's reputation as a skilled baker and cookbook author. It's a testament to her passion for baking and her ability to share that passion with others.
Baking with Dorie
Mark Weinberg
Dorie Greenspan
Cookbook author and baker extraordinaire, Dorie Greenspan, joins Michele to discuss the long, winding and unforeseen journey to Dorie’s great baking career. Dorie grew up in a household that did not cook home-cooked meals, and as a young adult, she first pursued an academic PHD. Cooking was not on her radar. But when Dorie’s perceptive husband witnessed how much Dorie loved baking, he encouraged her to pursue it; and Dorie did — with enthusiasm. Today, in addition to having been mentored by food-world icon, Julia Child, Dorie has written 14 cookbooks, won five James Beard awards, and has her very own, prized kitchen in Paris. In this episode, find out how Dorie’s story begins by mistakenly burning down her mother’s kitchen, and ends with Dorie being one of the best bakers in the business – and stay tuned for a lovely soft-shell crab recipe that Dorie loved to share with her mother, on the back steps of her childhood Brooklyn home.
Dorie Greenspan was born in Brooklyn and pursued a PHD in gerontology before becoming an internationally recognized cookbook author and baker. Dorie has been a columnist for New York Times Magazine and The Washington Post. She’s written 14 cookbooks and won five James Beard awards as well as the Cookbook of the Year award from the International Association of Culinary Professionals. Dorie was awarded the Mérite d’Agricole – the Order of Agricultural Merit – by the French Consulate for her writings about France’s food. Today, she lives with her husband Michael in New York City, Westbrook, CT and Paris, France.
Your Mama’s Kitchen 
