Dorie Greenspan

Location: New York, New York

Education: Columbia University

Dorie has authored 14 cookbooks. She is best known for her books on baking and desserts, including the award-winning Baking with Julia (1996), Desserts by Pierre Hermes (1998) Baking From My Home to Yours (2005), and Dorie’s Cookies (2015).
She is a columnist for The New York Times Magazine and contributor to The Washington Post, MSN, The Independent, NPR, Serious Eats, Saveur, Bon Appetit, and Food & Wine, among others.
Dorie was voted into the James Beard Foundation Who’s Who of Food and Beverage in America.

Experience

Self-taught baker and legendary culinary figure Dorie Greenspan likes to point out that she burned down her parents’ kitchen when she was 12 and didn’t cook again until she got married her junior year in college. She abandoned her doctorate in gerontology to concentrate on baking and has never looked back. Dorie is best known for her baking and dessert recipes. She has written 14 cookbooks, three of which have won the James Beard Foundation Award, including Baking with Julia (1996), Baking From My Home to Yours (2005), and Dorie’s Cookies (2015). Her cookbooks Desserts by Pierre Hermes (1998) and Around My French Table (2010) won the Cookbook of the Year Award from the International Association of Culinary Professionals. She was voted into the James Beard Foundation Who’s Who of Food and Beverage in America.

Dorie is a columnist for The New York Times Magazine and contributor to The Washington Post, MSN, The Independent, NPR, Serious Eats, Saveur, Bon Appetit, and Food & Wine, among others. Notably, she was one of the first culinary professionals to create cooking apps for mobile phones, tablets, and computers.

About Serious Eats

Serious Eats, a Dotdash brand, is an award-winning food and drink website visited by over 7 million hungry readers every month. Our audience comes to us for rigorously tested recipes, science-driven cooking techniques, robust equipment reviews, and stories that offer cultural and historical context to the foods we love to eat.

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