BAKING WITH DORIE is coming soon!

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My newest book, BAKING WITH DORIE, SWEET, SALTY & SIMPLE isn’t here yet, but I already know it’s birthday: October 19, 2021. It’s a Libra, like my husband Michael. And it’s going to have a great pre-order bonus (scroll down).

It’s a baking book that will take you from breakfast breads, muffins and cakes to late-night treats. From cookies to dunk in milk to pastries to pair with wine. There are lots of cookies, of course, and cakes and a plethora of pies and tarts too. And there’s a terrific chapter called Salty Side Up, Satisfying Suppers, Sides and More.

I can’t wait for you to try the gorgeous tall, knotted, round Twist Bread; elegant and easy Apricot-Pistachio Olive Oil Cake; so, so good Peanut-Butter Chocolate-Chip Cookies Paris-Style (worthy of an ooh-la-la); all the shortbreads and rugelachs; cream-puff sticks that look like Pockys; apple pandowdy, crisp, crumble and pie; Father’s Day Pie (with blueberries and cherries); and every crust in the book, from crumb to herby or nutty. Of course, what I really can’t wait for is for you try everything.

As new as BAKING WITH DORIE is, it shares something important with my other books – all of the recipes are simple, the techniques are basic and you’ll find just about everything you need to bake your way through the book at your local supermarket.

There are 150 recipes and mini-collections that I call Sweethearts – they’re the kinds of recipes that I turn to often and just can’t stop riffing on.

The seven Sweethearts in BAKING WITH DORIE are:

• Brioche
• Layer Cakes
• Chocolate-Chip Cookies (just when I thought I’d made every kind imaginable, I made more!)
• Apples, Apples, Apples – all manner of pies and tarts
• Cream Puff Pastries
• Meringues
• Crusts

And wait until you see the photographs by Mark Weinberg!

Baking with Dorie is almost here! In the world! In kitchens! And I’m thrilled! After 14 books, I still get excited – happy / nervous / jumpy / teary / a bit nutty – on pub day. It’s remarkable to see something I’ve worked on for three years pop into the world. Remarkable to see the work of so many talented people bound between covers.

Along with a cast of dozens – among them Mark Weinberg, Samantha Seneviratne, Brooke Deonarine, Laura Manzano, Mary Dodd, Sarah Kwak, Rux Martin, Mia Johnson, David Black and the team at HMH / Mariner Books – I’ve worked on this book for three years, crafting the recipes, tinkering, tinkering and tinkering some more, and thinking about all of you who bake at home. These recipes were made for you and the fact that you now have them and can make them, thrills me. Yes, this is my fourteenth book, but you know what – nothing about the thrill of pub day has diminished in the 30 years since my first book made its way into the world.

Lemon Meringue Layer Cake


Some of you who pre-ordered and received some bonus recipes in advance have already been diving in. I want to see everything that you’re making from the book, so please remember to tag me. I’m @doriegreenspan on Instagram, Facebook, Twitter and Pinterest and don’t forget to include the hastag #bakingwithdorie – I’ll try to get as many of your bakes up on my feeds as I can. 

In addition, the incredible Tuesdays with Dorie group (they’ve baked their way through almost 1,000 of my recipes over the years) are back at it and baking their way through Baking with Dorie, starting with the Miso-Maple Loaf Cake. It’s so fun to see what they’re already posting, and you’re welcome to join them! 


While Baking with Dorie will be out in the world, I won’t be. I’m going to miss seeing you – I’ll miss the chats, the talk about baking, the recipe swaps and the hugs. Of course I’ll miss the hugs. But thanks to the marvels of technology, I’ll be touring from my kitchen and you can join me from yours – take a look at my schedule and see if there’s an event you can jump into.

I’ll also be chronicling this adventure, giving behind-the-scenes peeks and sharing a bunch of recipes from my books and from friends on my newsletter, xoxoDorie. If you’re not already subscribed (it’s free and it lands in your inbox twice a week), I hope you’ll sign up. Bring your friends along too. It’s another chance for us to talk baking and cooking and to share what we love.

Hugs from here – xoxoDorie