Called “a culinary guru” by The New York Times, Dorie Greenspan is the award-winning author of nine cookbooks and a special correspondent for Bon Appetit magazine. Her cookbooks include the bestseller, Baking with Julia, the book that accompanied Julia Child’s critically-acclaimed television series; Desserts by Pierre Herme, for which she introduced, translated and adapted the recipes of the celebrated French pastry chef for Americans; The Café Boulud Cookbook, a collection of reminiscences and French-American recipes from the renowned New York City chef Daniel Boulud; Chocolate Desserts by Pierre Herme; Paris Sweets, Great Desserts from the City’s Best Pastry Shops; and, most recently, Baking From My Home to Yours, which was named one of the top 50 books and one of the top 10 cookbooks of 2006 by amazon.com and chosen by People magazine as a must-have. It won a James Beard Foundation Cookbook Award in 2007,

For Baking with Julia, Dorie received both a James Beard Foundation Award and an award from the International Association of Culinary Professionals (IACP), while Desserts by Pierre Herme was named the IACP Cookbook of the Year. Chocolate Desserts by Pierre Herme won the Gourmand World Cookbook Award for “Best Book in All Categories” in the English language and the Mazille Prize for International Cookbook of the Year; and Paris Sweets was nominated for a James Beard Foundation Award. In 2007, Dorie was inducted into The Who’s Who of Food and Beverage in America.

Dorie won a James Beard Foundation Journalism Award for her Bon Appetit article, “How French Women Bake.”  She has been featured often in The New York Times and is the restaurant critic for the Louis Vuitton City Guide to New York. 

Dorie lives in New York City, Westbrook, Connecticut, and Paris. She blogs about her food adventures in these and other places at www.doriegreenspan.com