Baking with Dorie & Emile Henry Tarte Tatin baker Giveaway

Enter our US/CA giveaway to win one of three copies of Baking with Dorie: Sweet, Salty & Simple by Dorie Greenspan. One US winner will also receive a gorgeous Emile Henry tarte tatin baker.

Happy publication day to Dorie! Baking with Dorie: Sweet, Salty & Simple is the author’s fifteenth book published during her thirty year career. She is a remarkable baker, author and teacher.

In her latest, Dorie begins with a few pages of dos, don’ts and preferences before setting out the recipes organized as follows: Breakfasts (Great Starts to Every Day) – think breads, muffins, scones; followed by Cakes (Big and Small, Fancy and Simple); Cookies (All Kinds for all Times); Two Perfect Little Pastries (Cream puffs and Meringues); Pies, Tarts, Cobblers and Crisps (Through the Seasons); Salty Side Up (Satisfying Suppers, Sides and more) and ending with Basics, Must-Knows and Fillips.

In this book Dorie has revamped her famous World peace cookie – World peace cookie 2.0 (online link) to include cocoa nibs, cayenne, freeze-dried raspberries, and rye flour. During the King Arthur event earlier this week, Dorie explained why she decided to “mess with perfection” and that tale is shared in the link above as well. There is also one additional online link to her English muffins which is shared on Food52.

Dorie has been making the rounds promoting this title and still has a load of events on the calendar. One event to mention is that on Nov 4th at 6pm Dorie will be the featured author for Sur la Table’s cookbook club. Details can be found here (included in the cost is a copy of the book). Every event with Dorie is a little different and she is always a joy to listen to. We are covering this title in our EYB Cookbook Club in November so come join us!

Special thanks to the publisher for sharing the recipe below for our members to try now.

Tarte Tatin
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Photo: Mark Weinberg

TARTE TATIN IS A TART BUILT to be turned over. You create a layer of caramel, arrange large pieces of apple over the caramel, cover with the dough, bake and then . . . ta-da: Turn it all upside down, lift off the pan, admire your work and settle in for a treat. Whether the apples are too deeply caramelized or not caramelized enough, it never matters: The tart is always delicious.

If you get a case of nerves while making it, remember that the original tarte Tatin was itself a mistake— according to what might be a legend, the Tatin sisters, who ran a hotel near Paris, intended to make a classic apple tart but cooked the apples in the sugar for too long and, to save appearances, upended it to serve. Many versions of the recipe make the tart in a skillet. But these days I’m doing things in new ways. For starters, I bake the tart in a cake pan, which is much easier to handle. The pan makes turning out the tart simple and safe. (Caramel is so hot and so sticky that safety is an issue.) And because I let the tart rest in the pan before unmolding it, the caramel has time to find its way deeper into the apples. Small changes, big differences.

Center a rack in the oven and preheat it to 300 degrees F. Put a 9-inch cake pan, one that’s 2 inches tall and preferably nonstick, in the oven to warm. (You can turn the oven off after it heats – you’re not going to bake the tart soon, you’re just heating the pan now to make lining it with caramel easier.)

  • ⅔ cup (133 grams) sugar
  • 3 tablespoons water (optional)
  • 3 tablespoons unsalted butter, cut into 6 pieces
  • 5 to 7 large apples (about 2¾ pounds; 1½ kilos) – see below
  • One 11- to 12-inch round Galette Dough (page 353), All-Butter Pie Dough (page 347) or All-Purpose Tart Dough (page 355), chilled (or use store-bought dough; see below)
  • Sugar for dusting
  • Crème fraiche, whipped cream or vanilla ice cream for serving (optional)

A WORD ON THE APPLES: In France, the apple of choice for a Tatin is Golden Delicious. Lately, my favorite apple for this recipe is the Mutsu—very like Golden Delicious in its balance between sweet and tart, but firmer. Fuji apples are also nice here. The larger the apples, the better. That said, don’t let searching for a particular size or type of apple stand in the way of making this—in the end, most apples (oh, except maybe McIntoshes or other soft, mealy apples) Tatinize deliciously.

 A WORD ON THE CRUST: Almost any crust that you like will work for a Tatin. If you don’t have time to make your own, use storebought pie dough (look for dough that is already rolled out) or puff pastry (depending on the brand, you might have to roll it to size).

TO MAKE THE CARAMEL: Choose a skillet that’s about 9 inches in diameter (again, nonstick is good), pour in the sugar and spread it evenly over the bottom of the pan. If you’re new to carameling, you might want to moisten the sugar with the 3 tablespoons water. Adding water slows the process, giving you a bit more time to judge the color. Have a silicone or wooden spatula at hand, along with a small white plate (or piece of parchment paper). Turn the heat under the pan to medium-high and stay close. As soon as you see the sugar changing color around the edges of the pan, swirl the pan or use the spatula to stir small circles around the pan’s circumference, drawing the unmelted sugar to the edges little by little. When all the sugar has melted (if there’s smoke, don’t be alarmed, but do move the pan away from the heat for a moment) and the caramel is a light amber color (check the color by putting a drop on the plate or parchment) take the pan off the heat, stand away and add the butter piece by piece. It might seethe and spatter—just stand clear. Remove the cake pan from the oven and pour in the caramel, carefully tilting the hot pan so that the caramel covers the bottom. Set the pan aside to let the caramel cool to room temperature and harden, an hour or so. (You can leave the pan at room temperature for up to a day. Set a plate over the pan once the caramel has hardened.)

WHEN YOU’RE READY TO BAKE: Center a rack in the oven and preheat it to 375 degrees F. Line a baking sheet with parchment or a baking mat. Peel 5 of the apples (leave the others until you know whether or not you’ll need them), cut them in half from top to bottom and remove the cores. Leave one apple half whole and place it, cut side up, in the center of the pan. Remember, you’ll later be turning the cake pan upside down to unmold the tart, so you want to place the pretty sides of all the apples against the bottom of the pan.

You have a choice now: You can fill the pan with apple halves or you can cut the rest of the peeled apples in half from top to bottom and fill the pan with apple quarters. No matter which cut you choose, you want to lay the apples as close to one another as you can get them, arranging the pieces so that their rounded sides are on the bottom. Peel, core and cut as many more apples as you need to get the tightest arrangement (depending on the size of your apples, how you cut them and how you design your tart, you might have one or two circles around the half apple in the center). Then cut some of the remaining apples into wedges or pieces to fill in any gaps. Using the bottom of the pan as a guide, trim the round of dough so that you’ve got just an extra inch all around. Lift the pan away and drape the dough over the top. Do the best that you can to tuck the dough in around the apples. Dust the top of the dough with sugar and put the pan on the lined baking sheet. Bake the tart for about 45 minutes, until the dough is nicely golden.

Peek, and you’ll see that the caramel is bubbling around the apples. Transfer the pan to a rack and let the tart rest and settle for up to 30 minutes. The apples will have absorbed most of the caramel after 30 minutes. If you’d like to have some runny syrup, let the tart rest for just 10 minutes or so. Place a large flat plate, preferably one with a rim that can hold any syrup, over the pan, carefully flip the setup over and remove the pan. If any of the apples have stuck to the pan, use a table knife to gently pry them off and return them to their spot in the tart. If there’s more than a little syrup on the plate, wipe it away. The tart is ready to serve, with or without cream or ice cream.

STORING: Tarte Tatin is meant to be served the day it is made, preferably soon after it is baked. However, it will hold for a day lightly covered at room temperature. If you’d like, you can reheat it in a 350-degree-F oven or give it a few seconds in the microwave.


Now even though Dorie uses a cake tin for her tarte tatin who wouldn’t love a gorgeous piece of bakeware from Emile Henry? The Emile Henry tarte tatin baker is stunning and takes some of the nervousness that Dorie describes in her recipe away. First heat your caramel, then bake your tarte tatin all in the same baker. After baking, turn it over safely onto the roomy platter which can be taken directly to your table. You can also use this bakeware for regular tarts, crumbles and small pizzas. All Emile Henry products are made in France and have a 10 year guarantee.

Special thanks to the publisher for providing three copies of this title in our promotion open to US/CA members and to Emile Henry for providing one of their tarte tatin pans to a member in the US. Entry options include answering the following question in the comments section of this blog post.

Which recipe in the index would you like to try first?

Visit Emile Henry and leave a second comment about which product you would like to add to your kitchen.

Please note that you must be logged into the Rafflecopter contest before posting or your entry won’t be counted. For more information on this process, please see our step-by-step help post. Once you log in and enter your member name you will be directed to the next entry option – the blog comment. After that, there are additional options that you can complete for more entries. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on December 10th, 2021.

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315 Comments

  • matag  on  October 20, 2021

    Rugelach with cream-cheese filling

  • matag  on  October 20, 2021

    Terrine & Press , Large , Burgundy

  • Kristjudy  on  October 20, 2021

    The mini pie dish set

  • Kristjudy  on  October 20, 2021

    Cinnamon raisin bread

  • Alleycat  on  October 20, 2021

    Cheese swirled babka, chocolate babka, and chocolate eclairs

  • Alleycat  on  October 20, 2021

    Emile Henry baguette baker

  • mcrimmins  on  October 20, 2021

    Devil’s Thumbprints

  • mcrimmins  on  October 20, 2021

    Baguette Baker

  • Zosia  on  October 20, 2021

    Double-chocolate rhubarb tart.

  • Zitakd  on  October 20, 2021

    English Muffins

  • lean1  on  October 20, 2021

    Buttermilk scones

  • lean1  on  October 20, 2021

    4 quart round dutch oven

  • eliza  on  October 20, 2021

    I love the Emile Henry crown baker and the tagines too!

  • eliza  on  October 20, 2021

    Rosemary orange scones

  • bcarpenter  on  October 20, 2021

    miso-maple loaf

  • bcarpenter  on  October 20, 2021

    small 5.5 inch pie plates, in red!

  • DFarnham  on  October 20, 2021

    Rye chocolate shortbread!

  • DFarnham  on  October 20, 2021

    rectangular pizza stone

  • susankay  on  October 20, 2021

    Cinnamon raisin bread

  • ravensfan  on  October 20, 2021

    Modern Classics Rectangular Baker , Large Rectangle , Twilight

  • ravensfan  on  October 20, 2021

    Chocolate babka

  • rchesser  on  October 20, 2021

    The Baguette Baker!

  • rchesser  on  October 20, 2021

    Chocoolate Babka

  • ecasey830  on  October 20, 2021

    I’ve always wanted to make my own English muffins!

  • nvernon  on  October 20, 2021

    Delight Tart Tatin Set

  • nvernon  on  October 20, 2021

    Rosemary-orange scones

  • amylou61  on  October 20, 2021

    I’d love to have the Emile Henry Bread Cloche.

  • amylou61  on  October 20, 2021

    I’d like to try the recipe for Milk Scones

  • southerncooker  on  October 20, 2021

    Cinnamon raisin bread.

  • DJBWA  on  October 20, 2021

    World Peace Cookies 2.0

  • Susancsa  on  October 20, 2021

    Double-decker salted caramel cake

  • gloriole  on  October 20, 2021

    Bread cloche in linen!

  • redcurrant  on  October 20, 2021

    Pecan pie

  • redcurrant  on  October 20, 2021

    Tart Dish , Deep Rectangle , Oak

  • Outrun1986  on  October 20, 2021

    I would like the Mini Pie dish set

  • Outrun1986  on  October 20, 2021

    I would like to try the Cinnamon Raisin Bread

  • Bekstayo  on  October 20, 2021

    Tea and honey madeleines

  • Bekstayo  on  October 20, 2021

    Bread loaf baker, burgundy color

  • Ciagins  on  October 20, 2021

    Brioche Sticky Buns

  • Ciagins  on  October 20, 2021

    Bread Cloche linen

  • LeMinou  on  October 20, 2021

    Mini pie dish, Salted caramel cake

  • skvalentine  on  October 20, 2021

    Those Emile Henry Delight Dutch Ovens are aptly named! I realllly want one.

  • skvalentine  on  October 20, 2021

    I will be making the World Peace Cookie 2.0 — obviously!! The original are one of my all-time favorite cookies.

  • demomcook  on  October 20, 2021

    Brioche sandwich buns

  • demomcook  on  October 20, 2021

    I must have the mini baguette baker! In the red!!!

  • dbranigan27  on  October 20, 2021

    I think I would like the Smooth Pizza Stone in burgundy.

  • sayeater  on  October 20, 2021

    Chèvre-pear tart is sounding really good right now!

  • Elbyem  on  October 20, 2021

    Tender biscuits

  • dbranigan27  on  October 20, 2021

    I would try the Peanut-butter chocolate chip cookies, Paris-style.

  • sayeater  on  October 20, 2021

    The burgundy baguette baker has caught my eye more than once!

  • vickster  on  October 20, 2021

    Coconut Milk Chocolate Marble Cake

  • cookbook.chronicles  on  October 20, 2021

    Classic madeleines

  • cookbook.chronicles  on  October 20, 2021

    Ultime Rectangular Baking Dish , Large Rectangle , Mediterranean Blue

  • LMedina  on  October 20, 2021

    Brioche sandwich buns (page 34)
    from Baking with Dorie: Sweet, Salty & Simple by Dorie Greenspan would be the first.

  • SandLopez  on  October 20, 2021

    I would love to add the Charcoal Pizza Set to my kitchen.

  • SandLopez  on  October 20, 2021

    I want to try her recipe for brioche.

  • AmberBee  on  October 20, 2021

    Cheddar Scallion Scones

  • AmberBee  on  October 20, 2021

    Tagine!

  • Puguppy  on  October 20, 2021

    Smile Henri artisan bread baker

  • Puguppy  on  October 20, 2021

    Oatmeal scones

  • leknit  on  October 20, 2021

    Cinnamon-rasin bread

  • leknit  on  October 20, 2021

    Modern Classics Oval Baker, small

  • Shelley.b  on  October 20, 2021

    Berry biscuit shortcake

  • Shelley.b  on  October 20, 2021

    Appetizer platter gift set 3 piece rose

  • Cjennings  on  October 20, 2021

    Apple tarte tatin

  • Larkspur  on  October 20, 2021

    Brioche sticky bun

  • Larkspur  on  October 20, 2021

    Baguette baker in linen

  • dadekian  on  October 20, 2021

    Chocolate babka

  • dadekian  on  October 20, 2021

    A baguette baker

  • Bolerorkm  on  October 20, 2021

    Square Pizza Stone Cheddar-Scallion Scones

  • thecharlah  on  October 20, 2021

    Cocoa-cornmeal biscotti

  • thecharlah  on  October 20, 2021

    Chicken Roaster , Charcoal

  • morello  on  October 20, 2021

    Delight tarte tatin set

  • lsmedley  on  October 20, 2021

    I love the oval baker and the storage bowl!

  • lsmedley  on  October 20, 2021

    Double decker salted caramel cake

  • DarcyVaughn  on  October 21, 2021

    Cheese-swirl babka buns

  • DarcyVaughn  on  October 21, 2021

    salt pig

  • LONONsAPRON  on  October 21, 2021

    Apple or Pear Cake on page 130.

    I am looking forward to making delicious treats s from this cookbook!

  • Siegal  on  October 21, 2021

    The baguette baker

  • Siegal  on  October 21, 2021

    Brioche sticky buns!

  • sarahawker  on  October 21, 2021

    I’d love anything from the Delight collection, the dutch oven, the tangine, fondue, all of it!

  • sarahawker  on  October 21, 2021

    World Peach Cookies 2.0

  • jennyams  on  October 21, 2021

    I love to make bread, so would love the Baguette Baker in Burgundy.

  • jennyams  on  October 21, 2021

    Iced Hermits will be first, since I watched her make them on Monday. Lick-the-pot chocolate pudding pie as soon as I get the book.

  • hillsboroks  on  October 21, 2021

    I would make the Spinach-mozzarella pie with Parmesan crumbles

  • hillsboroks  on  October 21, 2021

    I love the blue flame ramikins

  • DanieleK  on  October 21, 2021

    Rosemary orange scones

  • DanieleK  on  October 21, 2021

    Large rectangular baker

  • Lindsayihart  on  October 21, 2021

    The Chocolate Babka!!!

  • Lindsayihart  on  October 21, 2021

    Chocolate Eclairs!!!

  • Lindsayihart  on  October 21, 2021

    I love the Emile Henri ruffled loaf pans.

  • msmuggins666  on  October 21, 2021

    I want to make the Breakfast In Rome Lemon Cake!

  • msmuggins666  on  October 21, 2021

    I would love one of Emile Henry’s Modern Bread Cloches

  • CapeCodCook  on  October 21, 2021

    Cheddar Scallion Scones!

  • Mariarosa  on  October 21, 2021

    Chocolate babka (with a nod to Seinfeld)

  • Mariarosa  on  October 21, 2021

    The 5.5 quart round Dutch oven

  • avonleajules  on  October 21, 2021

    the new epi bread baker

  • avonleajules  on  October 21, 2021

    Brioche sticky buns

  • miggsy  on  October 22, 2021

    miso-maple loaf

  • miggsy  on  October 22, 2021

    mini pie dish set

  • kimboston206  on  October 22, 2021

    World peace cookies !

  • rm31knitter  on  October 22, 2021

    I have already made the Seed and Grain muffins and they were so tasty! Next on my list is the Peanut Butter Chocolate Chip Cookies, Paris Style!

  • enokij  on  October 22, 2021

    Loving the Emile Henry Baguette Bakers!

  • kellykardos3  on  October 22, 2021

    I’d love to make Fig & Goat cheese tart pg313 xo

  • iheartnitz  on  October 22, 2021

    I’d love to try the pull-apart brioche!

  • enokij  on  October 22, 2021

    I would love to try the Rosemary Orange Scones.

  • iheartnitz  on  October 22, 2021

    I’d love a rectangular baker in twilight!

  • kellykardos3  on  October 22, 2021

    The link to Emile Henry’s page doesn’t have a comment section(even when I’m signed in) but I’d love the burgundy Tarte Tatin dish in burgundy or the tagine 2.6 qt in poppy red

  • roseryan1972  on  October 22, 2021

    Tarte tatin, yum!

  • Pamyoungvb  on  October 22, 2021

    I like look of the Emile Henry appetizer platters. Not sure if I would get a medium or a long.

  • Pamyoungvb  on  October 22, 2021

    English Muffins. I have always wanted to try making them.

  • hrk  on  October 22, 2021

    Buttermilk-molasses quick bread

  • hrk  on  October 22, 2021

    Italian Bread Loaf / Pullman Baker, Charcoal

  • banba1  on  October 22, 2021

    Bread cloche in linen

  • banba1  on  October 22, 2021

    Mocha walnut torte

  • Dcampos  on  October 22, 2021

    English muffins!

  • Lundy  on  October 22, 2021

    Swedish Fika Cake…ALMONDS!

  • Lundy  on  October 22, 2021

    Red tagine. 🌋

  • jay.moe  on  October 22, 2021

    Blueberry biscuits

  • NancyinA2  on  October 22, 2021

    I love lemon poppyseed, so it has to be the lemon poppyseed scones

  • NancyinA2  on  October 22, 2021

    I love any Emile Henry item in red.

  • kimtrev  on  October 22, 2021

    I would love one of the Modern Bread Cloches

  • kimtrev  on  October 22, 2021

    I want to try the Glenorchy Flapjacks

  • trudys_person  on  October 22, 2021

    I can’t wait to try the new World Peace Cookies!

  • Erobbins  on  October 22, 2021

    I’m intrigued by the cottage cheese biscuits.

  • MaineDruid  on  October 22, 2021

    The Tarte Tatin, of course! Must make something in the Emile Henri tarte tain pan. The recipe looks as if it can be veganized.

  • MaineDruid  on  October 22, 2021

    As for an Emile Henri piece I’d like to add to my collection, it’s hard to resist the Pumpkin Pie Plate.

  • EasyBakeThis  on  October 22, 2021

    Cottage cheese biscuits

  • riley  on  October 22, 2021

    Parisian Custard Tart

  • riley  on  October 22, 2021

    Baguette Baker

  • Ren23  on  October 23, 2021

    4 quart round dutch oven

  • MissKoo  on  October 23, 2021

    Coffee-anise stars

  • Ren23  on  October 23, 2021

    Coconut Milk Chocolate Marble Cake

  • stephntran  on  October 23, 2021

    Dutch oven!

  • JEWGAL777  on  October 23, 2021

    Cinnamon-Raisin Bread

  • Jereitz3549  on  October 23, 2021

    Munster pear tart

  • Su2cool  on  October 23, 2021

    That Tarte Tatin would be lovely to make

  • minbody  on  October 23, 2021

    cinnamon raisin bread

  • janv  on  October 23, 2021

    I would love that Round Dutch Oven / Stewpot 7.5 Qt. in Indigo.

  • cksasso  on  October 23, 2021

    Blueberry biscuits

  • dfcsator  on  October 23, 2021

    Cinnamon raisin bread

  • LaurenE  on  October 23, 2021

    Emile Henry baguette baker

  • LaurenE  on  October 23, 2021

    Cinnamon raisin bread

  • virjeania  on  October 24, 2021

    Brioche sticky buns

  • virjeania  on  October 24, 2021

    Delight Tart Tatin Set

  • lindaindc  on  October 24, 2021

    I want to try the chocolate chip cookies that are baked in muffin tins. They sound amazing!

  • hirsheys  on  October 24, 2021

    Tagine!

  • hirsheys  on  October 24, 2021

    Miso maple loaf

  • hibeez  on  October 24, 2021

    Raspberry-lavender muffins

  • Dwoz  on  October 24, 2021

    Cheddar Scallion scones!

  • cellenly  on  October 24, 2021

    Brioche sandwich buns

  • cellenly  on  October 24, 2021

    Bread cloche

  • gilmonster  on  October 25, 2021

    Rosemary orange scones

  • gilmonster  on  October 25, 2021

    Bread Cloche linen

  • Callie40123  on  October 25, 2021

    All the recipes look great. The “Brioche sticky buns” look delicious.
    If I get this cookbook I plan on making a cinnamon apple compote version for the holidays to give to family!

  • mph993  on  October 26, 2021

    Cheese-swirl babka buns

  • mph993  on  October 26, 2021

    EH – 6 quart Dutch oven is a permanent entry on my wanted list.
    Sure would love to try one of the artisan bakers though!

  • sarahteertzah  on  October 26, 2021

    One of the bread loaf bakers

  • sarahteertzah  on  October 26, 2021

    Rugelach with cream-cheese filling

  • antpantsii  on  October 26, 2021

    Rugelach with Coconut-Fruit Filling sounds wonderful

  • JenThomas318  on  October 27, 2021

    Chocolate Babka

  • JenThomas318  on  October 27, 2021

    4.2 Qt Round Dutch Oven

  • ChicagoJen  on  October 27, 2021

    Praline-topped break-apart cookie – if I can get to the book before my daughter. We love Dorie!

  • ChicagoJen  on  October 27, 2021

    pizza peel

  • Laura1  on  October 28, 2021

    Rosemary orange scones and the Modern Classics Rectangular Baker

  • HeatherLynn  on  October 28, 2021

    I would love a chicken roaster!!

  • HeatherLynn  on  October 28, 2021

    Dorie’s Brioche sticky buns sound amazing!!

  • cdagen  on  October 28, 2021

    Tarte Tatin

  • roxlet  on  October 28, 2021

    Devil’s thumbprints

  • josears  on  October 28, 2021

    Coconut-milk-chocolate marble cake

  • Lafauvette  on  October 28, 2021

    Chocolate babka

  • Lafauvette  on  October 28, 2021

    baguette baker

  • topdawg11  on  October 28, 2021

    Smooth Pizza Stone 14″ charcoal

  • topdawg11  on  October 28, 2021

    Potato-Parm tart

  • Sprungatlast  on  October 28, 2021

    Chocolate babka

  • LynnSiprelle  on  October 28, 2021

    And chocolate babka!

  • mrsbellisario  on  October 28, 2021

    The bread loaf pan

  • hubbalance  on  October 28, 2021

    I would love the bread loaf baker in burgundy!

  • hubbalance  on  October 28, 2021

    I’d love to try pull apart brioche

  • jenlhawes  on  October 28, 2021

    cinnamon raisin bread or the biscuits

  • jenlhawes  on  October 28, 2021

    Need a fluted pie dish!

  • dusksunset  on  October 28, 2021

    Emile Henry baguette baker charcoal

  • jluvs2bake  on  October 29, 2021

    Modern classics loaf dish (rouge)

  • jluvs2bake  on  October 29, 2021

    brioche sticky buns (I’m drooling!)

  • kennethjohngilmour  on  October 29, 2021

    would like to try the cranberry spice squares found on page 109

  • kennethjohngilmour  on  October 29, 2021

    some much to choose from, but am in need of one, so would add the 2.6 qt round dutch oven in charcoal

  • kmn4  on  October 29, 2021

    Tagine, 2.6 Quart, Figue

  • kmn4  on  October 29, 2021

    Orange spice cake

  • amylou61  on  October 29, 2021

    Pull-apart Brioche

  • orchidlady01  on  October 30, 2021

    I’d love to cook with the 2 QT Delight Tagine, in Slate.

  • orchidlady01  on  October 30, 2021

    Peanut-butter chocolate chip cookies, Paris-style

  • JB6580  on  October 30, 2021

    Terrine & Press, Large in Oak

  • JB6580  on  October 30, 2021

    Cheese-swirl babka buns

  • DLC  on  October 30, 2021

    Mochaccino Muffins

  • DLC  on  October 30, 2021

    Artisan Bread loaf baker

  • teamkies  on  October 31, 2021

    Clam chowder pie

  • teamkies  on  October 31, 2021

    Emile Henry Appetizer Platter Set

  • GalitZ  on  October 31, 2021

    Love Dorie!

  • stulled  on  October 31, 2021

    Bread Loaf Baker , Charcoal

  • stulled  on  October 31, 2021

    buttermilk scones

  • janv  on  October 31, 2021

    rye chocolate shortbread sounds amazing

  • sallansd  on  October 31, 2021

    Modern Classics Rectangular Baker , Large Rectangle , Rouge

  • sallansd  on  October 31, 2021

    Brioche sticky buns

  • Aminata95  on  November 1, 2021

    chocolate babka

  • Aminata95  on  November 1, 2021

    Rectangular Baker

  • Dannausc  on  November 1, 2021

    Cinnamon raisin bread

  • Dannausc  on  November 1, 2021

    Tagine

  • GreenhouseCheryl  on  November 1, 2021

    Cinnamon-raisin bread

  • GreenhouseCheryl  on  November 1, 2021

    Artisan Bread Loaf Baker, Burgundy

  • locopomtini  on  November 1, 2021

    Blackberry-lime muffins!

  • locopomtini  on  November 1, 2021

    Emile Henry Fondue set is what I have my eye on!

  • chefmichael  on  November 3, 2021

    Cinnamon-raisin bread

  • chefmichael  on  November 3, 2021

    Emile Henry Delight Tagine, Slate, 4.25 QT

  • tarae1204  on  November 4, 2021

    I would love an Emile Henry tajine – any color would do, but as big as possible. The figue color is beautiful but sold out.

  • tarae1204  on  November 4, 2021

    I still haven’t tried the World Peace Cookes 1.0 so I guess I will start with the 2.0!

  • braabpro  on  November 5, 2021

    Tagine

  • AlisonL  on  November 5, 2021

    I would love a fondue set.

  • AlisonL  on  November 5, 2021

    Peanut-butter chocolate chip cookies, Paris-style

  • Rosskat  on  November 5, 2021

    Baguette baker, burgundy

  • chasse1  on  November 5, 2021

    I have made the tarte tatin and so much want yoru new cookbook and would love the Emile Henry Tarte Tatin pan. I am looking forward to more baking with your new cookbook and would love my own copy.

  • nicolthepickle  on  November 5, 2021

    The Burgundy Bread loaf baker is gorgeous.

  • nicolthepickle  on  November 5, 2021

    The Cheese Swirl Babka buns.

  • whumper1  on  November 5, 2021

    I’m looking forward to making the smores ice cream cake

  • dtremit  on  November 5, 2021

    I heard Dorie Greenspan talking about the World Peace 2.0 recently and would really like to try it!

  • dtremit  on  November 5, 2021

    And I’d love a bread cloche.

  • Amypie  on  November 5, 2021

    Tarte tatin

  • MarciK  on  November 6, 2021

    Cheese-swirl babka buns

  • MarciK  on  November 6, 2021

    The tart tatin set

  • TammyDee  on  November 6, 2021

    I’d love to have Emile Henry’s large appetizer platter in burgundy, too. You can never have enough platters, lol, especially at the holidays.

  • TammyDee  on  November 6, 2021

    I think the Big Banana Cake sounds great.

  • cbrowne  on  November 7, 2021

    Their lovely ruffled pie dish in Deep Burgundy!

  • cbrowne  on  November 7, 2021

    And I can’t wait to try World Peace Cookies 2.0!

  • mpdeb98  on  November 7, 2021

    Rugelach with cream-cheese filling
    Terrine & Press

  • JulieQC  on  November 8, 2021

    Blueberry cherry pie

  • wilhelmterri  on  November 8, 2021

    Cinnamon rolls!

  • youngsvnnhrs  on  November 9, 2021

    Tagine , 2.6 Quart , Poppy Red

  • youngsvnnhrs  on  November 9, 2021

    Oatmeal cookies with nuts and chocolate

  • Pizzacat13  on  November 9, 2021

    I’d try the Blueberry Biscuits. Love Dorie’s attention to detail in her recipes.

  • Pizzacat13  on  November 9, 2021

    Small size Salad Bowl in “Flour”. Can never have enough bowls!

  • calguire  on  November 9, 2021

    Park Avenue Brownies

  • calguire  on  November 9, 2021

    Modern Classics Pie Dish

  • BMeyer  on  November 9, 2021

    chocolate babka

  • HelenB  on  November 9, 2021

    Miso maple cake

  • acecil  on  November 10, 2021

    fondue set

  • acecil  on  November 10, 2021

    brioche sticky buns

  • lindaeatsherbooks  on  November 11, 2021

    I would like the Baguette Baker in Burgundy.

  • lindaeatsherbooks  on  November 11, 2021

    I would like to make the fruit scones.

  • Elena Rose  on  November 11, 2021

    strawberry ginger muffins

  • Elena Rose  on  November 11, 2021

    bread cloche in linen

  • NatalyaM  on  November 12, 2021

    It’s a tie between potato flake biscuits and cottage cheese biscuits for which recipe I’d want to try first.

  • NatalyaM  on  November 12, 2021

    I’ve been eyeing the Slim Tart Dish in Burgundy from Emile Henry.

  • Vanderjane  on  November 12, 2021

    Rye chocolate shortbread

  • inflytur  on  November 13, 2021

    English muffins

  • moralla  on  November 13, 2021

    Ciabatta Baker

  • moralla  on  November 13, 2021

    Brioche sticky buns

  • cookinchrissy  on  November 14, 2021

    Fruit scones

  • RSW  on  November 15, 2021

    English muffins

  • RSW  on  November 15, 2021

    Baguette Baker, Mini-Baguette , Linen

  • JenjiD  on  November 15, 2021

    chicken roaster

  • Kat11  on  November 17, 2021

    The Delight Tart Tatin Set would be so useful

  • Kat11  on  November 17, 2021

    Cinnamon-raisin bread

  • Maefleur  on  November 17, 2021

    mulled butter apple pie

  • Maefleur  on  November 17, 2021

    2.6 quart tagine in blue lagoon

  • Blue___Nile  on  November 18, 2021

    Buttermilk scones

  • MonicaMadeIt  on  November 19, 2021

    Apricot and pistachio olive oil cake caught my eye! And the praline-topped break-apart cookie!

  • silecook  on  November 19, 2021

    One day I’ll make a babka but probably start with muffins or a loaf.

  • PeavineBlues  on  November 19, 2021

    Brioche

  • LABeachGal  on  November 19, 2021

    I would love the 9″ Modern Classics Pie Dish in Rouge!

  • LABeachGal  on  November 19, 2021

    I would love to try the Praline-topped break-apart cookie!

  • MissKoo  on  November 19, 2021

    Coffee shortbread

  • Jbolze  on  November 19, 2021

    pie dish

  • DLC  on  November 19, 2021

    Chocolate babka

  • DLC  on  November 19, 2021

    Delight Tagine

  • curls  on  November 19, 2021

    Chocolate babka

  • curls  on  November 19, 2021

    Lamingtons

  • curls  on  November 19, 2021

    Steph’s Bakewell tart

  • MaggieLily  on  November 19, 2021

    Emile Henry baker

  • Barb.Reynolds  on  November 20, 2021

    Chocolate babka

  • oduong930  on  November 20, 2021

    baguette baker

  • southerncooker  on  November 20, 2021

    Raisin Bread

  • southerncooker  on  November 20, 2021

    Emile Henry Round 7.5 qt in Sienna

  • fairskinnedblonde  on  November 21, 2021

    Ultime Rectangular Baking Dish , Large Rectangle , Blue Flame

  • fairskinnedblonde  on  November 21, 2021

    brioche sticky buns

  • MakeMyHay  on  November 21, 2021

    Ramekins

  • MakeMyHay  on  November 21, 2021

    Pistachio-matcha financiers

  • Potterhill  on  November 21, 2021

    Brioche buns

  • Potterhill  on  November 21, 2021

    Linen baguette baker

  • qchu204  on  November 21, 2021

    miso maple loaf and scones pudding

  • katherine3  on  November 22, 2021

    baguette baker

  • RickPearson54  on  November 22, 2021

    terrine and press, burgundy, large

  • RickPearson54  on  November 22, 2021

    orange spice cake

  • erin.bost  on  November 22, 2021

    I want to try her Chocolate Babka

  • CarolynAbney  on  November 24, 2021

    Tarte Tatin in an EH baker

  • hillsboroks  on  November 26, 2021

    I would love to try the Miso-maple loaf.

  • inflytur  on  November 27, 2021

    Mini pie dish set

  • inflytur  on  November 27, 2021

    Orange spice cake

  • antpantsii  on  November 28, 2021

    Orange Spice Cake

  • fbrunetti  on  November 28, 2021

    brioche

  • fbrunetti  on  November 28, 2021

    baguette baker

  • lauriesk  on  November 28, 2021

    Lemon-poppy seed scones

  • lauriesk  on  November 28, 2021

    Baguette Baker

  • roseryan1972  on  November 28, 2021

    Orange spice cake, yum!

  • Shelmar  on  November 28, 2021

    Cheddar-scallion scones

  • Shelmar  on  November 28, 2021

    Artisan Bread Loaf Baker in Charcoal

  • Terrill  on  November 29, 2021

    Breakfast in Rome-lemon cake!

  • Terrill  on  November 29, 2021

    Love the pan and if I don’t win I’ll surely have to look at buying one!

  • CookingPerson  on  November 30, 2021

    Modern Classics Square Baker , Twilight

  • CookingPerson  on  November 30, 2021

    One big break-apart chipper sounds delicious, definitely going on my list to make for the holidays!

  • Shana.  on  November 30, 2021

    Ultime oval oven dish, large

  • Shana.  on  November 30, 2021

    Apple tarte tatin

  • Sfgordon  on  November 30, 2021

    I would try the Miso-maple loaf!

  • Sfgordon  on  November 30, 2021

    I’d try the Chicken roaster in burgundy!

  • CatsintheKitchen  on  December 1, 2021

    iced honey-apple scones with spelt

  • CatsintheKitchen  on  December 1, 2021

    Baguette baker

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