MJCCA Book Fest In Your Living Room Presents
Dorie Greenspan, Baking with Dorie
In Conversation witIn conversation with Melissa Clark, New York Times Bestselling Cookbook Author and Columnist
Zoom Author Talk & Q & A
A Cappella Books is the official bookseller of the National JCC Literary Consortium.
Presented in partnership with the National JCC Literary Consortium
Here’s your chance to ask the experts why your souffle keeps falling! Say “Dorie Greenspan” and think baking. The renowned author of 13 cookbooks and winner of five James Beard and two IACP awards offers a collection that celebrates the sweet, the savory, and the simple. Every recipe is signature Dorie: easy—beginners can ace every technique in this book—and accessible, made with everyday ingredients. Are there surprises? Of course! You’ll find ingenious twists like Berry Biscuits. Footlong cheese sticks made with cream puff dough. Apple pie with browned butter spiced like warm mulled cider. A s’mores ice cream cake with velvety chocolate sauce, salty peanuts, and toasted marshmallows. It’s a book of simple yet sophisticated baking.
ABOUT THE AUTHOR
Inducted into the James Beard Foundation’s Who’s Who of Food and Beverage in America, Dorie Greenspan is the author of Dorie’s Cookies, a 2017 James Beard Award-winner for Best Baking and Dessert book; Around My French Table, a New York Times bestseller that was named Cookbook of the Year by the IACP; Baking Chez Moi, also a Times bestseller; and Baking: From My Home to Yours, a James Beard Award winner. She lives in New York City, Westbrook, Connecticut, and Paris.
Melissa Clark is a food columnist for the New York Times Food Section, where she writes the popular column: A Good Appetite and has starred in over 100 cooking videos. She’s also written 43 cookbooks, the latest of which, Kid In The Kitchen, is geared toward teaching ‘tweens and teens to cook. Her last book, Dinner In French, explores French cuisine with her characteristic Brooklyn je ne sais quoi. She’s also the recipient of two James Beard Awards and two IACP awards (International Association of Culinary Professionals), and her work has been selected for the Best American Food Writing series. Clark was born and raised in Brooklyn, New York, where she now lives with her husband and daughter.
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$42.00 Book + Free Ticket