Paris Confidential with Dorie Greenspan by CulinaryHistory

Paris Confidential
The Sinful Creations That French People Bake
Behind Closed Doors

Presented by
Dorie Greenspan, tell-all French culinary chronicler

The "New York Times" has referred to her as a "culinary guru. So to call Dorie Greenspan an impressive cookbook author is an understatement. Over a span of 20 years, she's written 10 cookbooks, received six James Beard and International Association of Culinary Professionals awards, and worked with culinary giants such as Pierre Hermé, Daniel Boulud, and Julia Child. She is a two-time winner of the IACP Cookbook-of-the-Year Award, And there's more to Dorie-she's as sweet as the sugar she writes about. That's why we have asked her back for her third appearance before the Culinary Historians of Chicago. Dorie will dish out a behind-the-scenes look at her newest book, "Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere."

In a letter to Scott Warner, President of the Culinary Historians of Chicago, Dorie describes her upcoming talk before our group:

Bonjour from Paris, I'm so glad that I'm going to see you and the Culinary Historians again. It wouldn't be book tour without you. Wouldn't be much fun either. The theme of my talk is French Comfort Baking--what French people bake at home. So different from what they purchase at the fine French bakeries.

Why did I choose to write about this? After being a part-time Parisian for almost two decades, and a regular visitor to the city for as many years before, I understand the ritual of the dinner party. But it took ten years or so to get a glimpse into the family meal and to be served the simple sweets that French people bake only for their families and the friends they hold dearest. And beleive me, these creations are special. I'll take the group 'behind the kitchen door', introducing them to my friends so that they can learn what recipes they treasure; which ones were given to them by mothers and grandmothers; and which ones they'll give to their children. Some of these recipes were very hard for me to get; some were easy to coax from the bakers; lots of them surprised me - and it's always great to be surprised when you've been on the job for as long as I have.

Of course, it's impossible for me to stay away from my former universe, true professional patisserie, and so there'll be plenty of talk of legendary pastries and the place they hold in the canon today.

It's the end of a long day here, so I'm counting on you to make this sound sexy enough to sell out the house.

Again, merci -lots.

Soon - Dorie

Recorded live at Kendall College School of Culinary Arts, November 8, 2014