Dorie Greenspan is a New York Times bestselling, five-time James Beard Award-winning author, and beloved baking authority known for infusing her recipes with equal parts precision, creativity, and heart. In addition to books of her own recipes, among them Baking with Dorie, Dorie’s Cookies, Around My French Table, Baking from My Home to Yours and Dorie’s Anytime Cakes, her latest and her fifteenth, she’s written cookbooks with Julia Child (Baking with Julia), the chef Daniel Boulud (The Café Boulud Cookbook) and the legendary Parisian pastry chef, Pierre Hermé (Desserts by Pierre Hermé). Dorie has built a career out of transforming simple, everyday ingredients into magical moments.
Her career path has been anything but traditional: she left her doctorate in gerontology to bake cookies in a restaurant basement (a job she was promptly fired from), wrote columns for The New York Times Magazine and The Washington Post, and became a culinary icon who has collaborated with legends like Julia Child and Pierre Hermé. She’s been inducted into the James Beard Foundation’s Who’s Who of Food and Beverage in America and awarded France’s prestigious Mérite d’Agricole for her contributions to French culinary culture.
Known for her relatable voice, foolproof recipes, and a baking style that encourages whimsy and joy, Dorie shares her adventures through her Substack newsletter, xoxoDorie. She splits her time between New York City, Westbrook, Connecticut, and Paris, always in search of the next great cake—or bite.
