Don't these two books look nice together? Well this is the way you'll be seeing them on Amazon for the holidays (yes you can still buy them separately) and tomorrow, November 24, 2011, from 11am to 3 pm Eastern Time (8 am to noon Pacific Time), you'll be seeing them at the best price ever. Amazon will be running a flash sale then and I wanted to get the word to you in time for you to take advantage of it. I don't know the price yet -- that's the suspense of a flash sale -- but I'm told it will be good, very good. So, before you tuck into the turkey, think about tucking into the sale. Remember, it's the official start of gift-giving season. (Not that there should ever be a season for giving gifts, but I'll hold that discussion for another time..)
This is a screen shot of my iPad App Baking with Dorie, but now you can get more than that for FREE! CulinApp has just released a Free sample of the app: you get the app's complete treatment of All-in-One-Holiday Bundt Cake -- step-by-step video (the app has sooooooo much video), shopping list, introduction and the four different views of the recipe: cookbook, step-by-step, spinview and the flowchart, CulinView. You also get to see the intros to all the other recipes. Like what you see and you can buy the full app with a tap (and the full app is on sale for the hols: $7.99). I love the idea that we're a click away from being in your kitchen together.
And, there's more ... some fabulous Revol pots on sale ...
...Continue reading Flash Sales + A Free App: The holiday season begins
Julia Moskin wrote a really good story in today's New York Times questioning whether apps would make cookbooks obsolete. I was thrilled that my new app, Baking with Dorie, was brought into the conversation and that a recipe from the app -- All-in-One Holiday Bundt Cake -- was featured along with a video clip showing how I make Maple Syrup Icing for the cake.
The story raises interesting questions about how we use cookbooks and what apps mean to us. I'd love for you to read the article and then give me your take on the question.
Just to get to the ball rolling:
...Continue reading Cookbooks, Apps + The New York Times
Last week we were invited to a friend's home for dinner and, as I always do ('cause Mom brought me up right), I asked, "Is there anything I can do or bring?"
"Yup," said my friend, "dessert." Skip a beat and a half ... "For 22!"
Sure thing. Dessert for 22 coming right up.
Not exactly. I work small. Very small. I'd been cooking for years before I made anything larger than what I could cup in both hands. No roasts. No big birds. No racks or loins or other big body parts. Not even any tall cakes. I did tiny, small and occasionally something in the medium range. And I didn't do dessert for 22 back then. No way.
Thinking '22' made me think Bundt cakes. I love Bundts and they're perfect for parties and certainly easy: mix the batter, bake in a beautifully twirled and swirled pan and then, like magic, they come out decorated - the shape of the pan provides all the frill you need.
But at the last minute, I went for pies, small one-to-a-person you-can-eat-them-out-of-hand-if-you-want pies and came up with a way to make them that was both easy and fun. And there was a bonus: I made something good and learned something nifty in the process: A muffin tin makes a great pie tin.
I used two nonstick muffin tins, each with muffin molds that were 3 inches in diameter. For the dough, I used my Good For Almost Everything Pie Dough (from Baking From My Home to Yours and Baking With Dorie, my new iPad App) and, working in two batches, made enough for four crusts. (If you just want to make a dozen pielets, make a recipe for a double-crusted pie.) I rolled the dough out as soon as it came out of the food processor. I rolled it thick -- it was between 1/8- and 1/4-inch thick -- and I rolled it between pieces of parchment. Then I put it in the freezer; you can chill it in the fridge, if you prefer. Either way, you want to give the dough time to relax and to firm.
...Continue reading Apple Pielets: Small sweets for a big crowd
Here we go! It's out! it's live and it's so exciting that when I woke up this morning and saw that it was real, I started to cry. After I pulled myself together, I read Joe Yonan's review of the App in the Washington Post ... and I cried again. I'm not emotional or anything. Not at all.
Fortunately for me, the app launched while I'm at the fabulous Greenbrier Symposium for Professional Food Writers, which means I am among friends and colleagues. In fact, today was my day to be on a panel discussion about apps with Andy Schloss, creator of Cookulus, and Aaron Wehner, publisher of Ten Speed Press. Super-fitting. And then, just after the panel, I read Julia Moskin's review of the app in The New York Times and, yes, I cried again.
Of course, I hope you'll love the app. Keep in touch. Let me know. xoDorie
While I'll be at the Greenbrier Symposium for Professional Food Writers tomorrow talking about developing and launching an application for the iPad, elsewhere in the world -- well, cyberspace and the App Store, to be exact -- the Baking with Dorie App will be released. it's one of the most exciting things I've ever done and I can't wait for it to go live and for you to see it.
The recipes on the app come from Baking From My Home to Yours and, because the app has more than 3 hours of step-by-step video -- I bake all the recipes from start to finish in my kitchen in Connecticut -- I feel like that title is the literal description of the app:
Depending on how you look at it, I'm either baking with you in your home, or you're baking with me in mine. Either way, we'll be together in a way I never could have dreamed was possible.
Look for the app tomorrow. Look for more from me in the coming days. Look at CulinApp and sign up to be notified the instant the app is available. And, for now, look at this short video clip about Playing Around, something that those of you who know me, know is something I love to do.