Baking Chez Moi

New York Times Bestseller

Baking Chez Moi, sweets from my Paris kitchen and from those of my friends, has about 200 recipes and one secret: French people don’t bake! At least they don’t bake anything fussy or fancy or finicky. That’s the stuff they buy. When they bake at home – and they only bake for family and friends they think of as family – they bake simple, homey sweets. They bake loaf cakes (called Weekend or Travel Cakes – love that!) and single-layer rounds. They bake cookies and open-faced tarts (with dough that they buy already-rolled-out from the supermarket) and wonderful puddings and custards and fruit desserts.

It took me years to get these recipes. Even my closest friends weren’t eager to give me their recipes. And everyone was reluctant for the same reason: They thought the recipes were too simple! “You won’t want to make this,” they’d say, “it’s just so simple.” When I finally got the recipes, I discovered that they were all right: The recipes were simple. But they were simply delicious. The kinds of recipes you want to make many times and to share, as my French friends do, with people you love.

This is one of my favorite books!

Baking Chez Moi Front Cover

As an Amazon Associate I might earn a small fee from qualifying purchases.

Continue to Amazon


My favorite baking book of the season is Dorie Greenspan’s Baking Chez Moi. With superb photography of finished dishes and Ms. Greenspan’s clear, clean style, this is a book for any level of baker who wants to broaden his or her repertoire.

Michael Ruhlman for the Wall Street Journal 

French home baking, despite what you might think, is easy, says baking goddess Dorie Greenspan. All you need are a few high-quality ingredients and a bit of care….nearly every page promises some useful tips and shortcuts for the avid baker..

No matter how much you don’t like to bake, aren’t good at baking, don’t even want to bake … if you listen to [Dorie] long enough, you’ll find yourself hankering to get your hands into some flour, certain even you can whip up some laborious, glorious baked treat.

Associated Press 

Greenspan has the gift of clarity and making even the complicated seem doable, which in her hands, it is.

-Corby Kummer for The Atlantic 

Approachable and adaptable.

The New York Times

On the page, Greenspan talks as if she’s having coffee with you, about where she found recipes, about the person who gave them to her, and when she might serve them… The heart of the book is sweets that aren’t a bit difficult.

Boston Globe

Combining everyday desserts with doable versions of extremely popular treats (think macarons, éclairs, and crackle-top cream puffs), Greenspan’s new collection is an instant classic.

Library Journal