Dorie’s Anytime Cakes: A James Beard Award Winner's Collection of 100+ Simple Illustrated Recipes

by Dorie Greenspan

WASHINGTON POST BEST COOKBOOKS OF 2025
NPR BOOKS WE LOVE 2025
EPICURIOUS STANDOUT COOKBOOK FOR FALL 2025
READWORTHY BEST NEW COOKBOOKS 2025

From beloved James Beard Award–winning and New York Times bestselling author Dorie Greenspan—a vibrantly illustrated collection of recipes for simple yet most-memorable cakes
Over the years, Dorie has created thousands of excellent recipes. And out of all of them, the ones she always comes back to are the simplest cakes. Some may have a dusting of powdered sugar or a drizzle of icing, but most of them are straight-from-the-oven cakes that are great as-is. They’re cakes that you probably already have all the ingredients for in your pantry. They’re the kinds of cakes you can whip up, put out and know that anyone with a hankering can come by and cut a sliver or a hunk. Any time.
With evocative writing, expert advice, and gorgeous illustrations by Nancy Pappas, Dorie’s Anytime Cakes celebrates the simple—but still exciting and special—with more than 100 recipes for easy-to-make, easy-to-love cakes.
There are recipes for all kinds of cakes, including loaves and rounds, muffins, crumbles, and Bundts—even savory cakes—plus frostings, fillings, and other



BFF Brownie CakeMorning, Noon, and Night Thanksgiving CakeCafuné Corn CakeSimplest, Plainest, Most Old-Fashion—Also Best Tasting—Marble CakeButtermilk Plum CakeFaux-caccia SquaresMiso-Cheddar Scone CakeFeta, Sumac, and Za’atar LoafThe Devil’s Chocolate Cake
You’ll also find “Playing Around” suggestions throughout—Dorie’s inspirations for making each recipe to your own taste and right for all occasions. Flavor your sugar with citrus or tea for a special touch, spice your cake up with hot honey, or transform your plain cake into an impressive, layered party cake. Just like Dorie, you’ll return to baking these favorite cakes again and again.

Genres: Cookbooks, Food, Nonfiction, Cooking

316 pages, Kindle Edition

Published October 21, 2025

About the author

Called a culinary guru by the New York Times, Dorie Greenspan is the author of the James Beard Awardwinning Baking: From My Home to Yours, which inspired the creation of the online baking community Tuesdays with Dorie. She has been passionately involved with French food for the last three decades. With Pierre Herm, she wrote Desserts by Pierre Herm, winner of an IACP Cookbook of the Year Award, and Chocolate Desserts by Pierre Herm, winner of the Gourmand prize for best cookbook in the English language. Greenspan won both an IACP and a James Beard Award for her Baking with Julia. She is also the author of Paris Sweets and The Caf Boulud Cookbook (with Daniel Boulud). Inducted into the Whos Who of Food and Beverage in America, she is a contributing editor to Parade magazine, writes regularly for Bon Apptit, and is a frequent guest on NPRs All Things Considered and The Splendid Table. Greenspan lives in New York City, Westbrook, Connecticut, and Paris."

Reviews

[Victoria · Rating 5 out of 5]

This is an awesome cookbook! The recipes all look delicious and the instructions look easy to follow. The recipes are divided into sections based on the shape of the cake which is super helpful especially if you're working with limited pans. The cakes I'm excited to try are BFF Brownie Cake, Apple Custard Cake, Cocoa Swirled Pumpkin Bundt, The Devil's Chocolate Cake, Peanut Butter and Chocolate Squares, Texas Sheet Cake (At Last) and Pancakelettes. I would highly recommend this! Special Thank You to Dorie Greenspan,William Morrow and Netgalley for allowing me to read a complimentary copy in exchange for an honest review.

[bookcookery]

It was a questionable decision for someone who doesn’t cook with butter or eggs to test out this cookbook, but I couldn’t resist seeing Greenspan’s take on cakes, especially those meant to be served anytime. So substitutions were made (not ideal for a first pass through a cookbook), and mistakes were made. Any missteps were entirely mine.

Now for the highs: there’s already high demand for another Ritzy Cookie Cake (I subbed vegan butter for butter and ground flaxseed for the egg) because who can resist a giant chocolate chip cookie? The Blueberry Jam Cake (again, made with vegan butter) was also a crowd-pleaser, especially with the homemade jam filling.

I had wondered whether this book would mostly repeat a base recipe with a few flavor tweaks, but Greenspan offers a genuinely interesting range. Sasha’s Grated Apple Cake was tart and tasty (made with vegan butter), though as she notes, the crisp edges turn mushy on day two. Jaíne’s Soft and Tender Brazilian Carrot Cake was my first time trying a carrot cake without spices (I used flaxseed again), and it was an enjoyable surprise to taste the pure carrot flavor and appreciate the smooth texture from the purée.

And then… the flop. I attempted the BFF Brownie Cake, subbing vegan butter and using aquafaba in place of four whipped eggs. I can hear you wincing already. Yes, it turned into chocolate mush. Not entirely inedible, but definitely not what it was supposed to be.

Greenspan says in the introduction that if you use her ingredients, you’ll get her results, and I believe it. But even with substitutions, this cookbook turned out to be rewarding and delicious.

Thanks to William Morrow and NetGalley for the advance reading copy.

[Jill · Rating 5 out of 5]

I love to read cookbooks, especially by my favorite chefs. With some cookbooks, I keep some tabs or Post-It notes nearby, so I can mark the pages with the recipes I want to try out. I can’t do that with a Dorie Greenspan book, because there are just too many tabs to go back to. I tried to do that with her cookie cookbook, and there are so many flags. And since I like cake even more, this whole book is just one big flag for me. I want to try it all.

These are 100 recipes for cakes, but with all the possibilities that Greenspan offers up, there are so many more than just 100 cakes here. These cakes come from Europe and America, past and present, traveling and childhood. The chapters are organized by types of cakes, so there is a chapter on loaf cakes, on Bundts, on small cakes, even a chapter on salty cakes (which feature savory flavors). There are cakes for holidays, like a sweet potato loaf cake with marshmallow topping or a gingerbread or cranberry Bundt cake for Christmas.

Most of these cakes are perfect as snacking cakes, but there are ideas for elevating them for special occasions, as well as an entire chapter on add-ons like ganache, buttercream frosting, pudding, soaking syrups, and whipped cream. There are classic yogurt cakes, olive oil cakes, chocolate cakes, and even Madeleines. And Greenspan shares her treasured favorites throughout, like the Rum-Raisin Visiting Cake; Berry Yogurt (Loaf) Cake; Grandmothers’ Honey (Loaf) Cake; Almost Maida Heatter’s Buttermilk Lemon Bundt; The Devil’s Chocolate (Bundt) Cake; Bill’s Carrot Cake, the Sheet Cake Edition; and Charlotte Russe Shortcakes.

I have been a big fan of Dorie Greenspan and her cookbooks for many years. She started her cookbook career working with Julia Child, and she is still devoted to recipe development and testing. She includes stories with each recipe, and I love getting a glimpse of a favorite Parisian restaurant or a granddaughter’s birthday celebration. Each cake comes with its own gorgeous illustration, which makes it easier to visualize each finished recipe. But keep in mind that each cake comes with its own gorgeous illustration, which made my mouth water from the start to finish.

Many of these recipes need only simple ingredients—flour, eggs, milk or yogurt, sugar, citrus or nuts or fruits. But Greenspan knows how to get the most out of each ingredient, so these cakes are filled with flavor. I can hardly read more than a few pages before I want to dash to the kitchen to try something or I need to pull out my grocery list on my phone to add the ingredients for another. Dorie’s Anytime Cakes is a book I will buy in several formats, the hardcover to curl up on the sofa with, to read like a novel and make delicious plans, and the ebook, so that I can still see my favorite recipes once I’ve inevitably spilled enough things on the hardcover to glue those pages together. This is a book I will bake from and refer to and give as a gift for decades to come. It is an instant classic, and a perfect present for anyone wanting an accessible cookbook for everyday cakes.

Egalleys for Dorie’s Anytime Cakes were provided by Harvest through NetGalley, with many thanks, but the opinions are mine.

[Barbara Boyd · Rating 5 out of 5]

I often wonder how musicians come up with new melodies year after year, album after album. I had the same thought when I discovered that Dorie Greenspan had authored her fifteenth (!) cookbook. Dorie's Anytime Cakes presents cakes that are appropriate for special occasions and everyday occasions (if only I'd had Dorie's book when my son-in-law inquired about a 'sweet carbohydrate" after a mid-week dinner.)

Greenspan opens with a detailed, informative explanation of ingredients and techniques to set up beginning and experienced bakers for success. Greenspan's writing is warm and inviting, like having an enthusiastic friend share a new recipe. A brief personal, often heartwarming, story accompanies each recipe, recounting the origins, the efforts in creating (or re-creating) it, and serving suggestions. Original artwork shows the outcome of every recipe. Some recipes include variations for using slightly different ingredients or pan sizes. Recipes are divided by cake shape, i.e., round, bundt, with corners, and small. The penultimate chapter offers salty cake recipes, making the collection stand out from other cake cookbooks. The book ends with a thorough collection of glazes, creams, frostings, and fillings.

Greenspan's recipes go beyond the standard lemon, carrot, or marble cake--although she includes upgraded versions of each. The variety of recipes and innovative flavor combinations take simple cakes to a new level. I can imagine baking many of these recipes, both for specific occasions or at the last minute to fulfill a request for a sweet carbohydrate.

Thank you to NetGalley and William Morrow/Harvest for providing an advanced reader copy in exchange for an honest review.

[Leane · Rating 3 out of 5]

All of Dorie’s baking books are a nice mix of instruction and artistry, and I enjoy looking through them and reading her comments and descriptions. This book, dedicated to cakes, covers a vast amount of shapes, sizes, and flavors: chapters are divided into Round, Loaf, Bundt, Cakes with Corners, Baby Cakes, Salty Cakes (savory), and Frostings, Fillings, Creams, Crunches & Extras. A lovely Intro precedes this variety of delicious cakes, as well as a Back to Basics chapter that covers ingredients, and best basic techniques. Almost every recipe has a companion illustration and consists of the list of ingredients, the recipe, along with variations and other suggestions for substitution of some ingredients. I do look forward to trying her BFF Brownie Cake, Double-Dutch Chocolate Loaf cake, Cocoa-swirled Pumpkin Bundt cake (Do you detect a theme?), Caramel Nut Chocolate Upside-Down Cake, her Nonnettes, a variety of Madeleines, and an Apple-Chedder Corn Cake, with Maple Syrup, too. So I liked this book but I do not care for it’s square-blocky size (hard to fit on cookbook shelf—really a coffee table book), or that each recipe takes at least two pages to describe. That is just a thing I have. The illustrations by Nancy Pappas are lovely painted renditions of the finished products—and I like them but they are not as helpful as photography for new bakers who wish to compare and contrast the book with their own final product. This is more a cookbook for those bakers with a bit of experience, I think. Readalikes may be Mandy Merriman’s I’ll Bring the Cake, Zoë François's Zoë Bakes Cakes, and Anne Bryn’s A New Take on Cake.

[Amy Gray · Rating 4 out of 5]

Like a lot of bakers, I enjoy making the occasional elaborate cake for a birthday or other special occasion, but as someone who prefers cake without frosting I'm a bigger fan of everyday cakes---the kind baked in a loaf pan, or maybe an 8x8 pan, with no frosting. Something that sits on the counter and from which I might take a little bite now and then, or eat with my mid-morning coffee. These cakes are the ones that are featured in Dorie Greenspan's latest book. The chapters are divvied up by the cake's shape (round, loaf, bundt, baby (i.e. cupcake)), with the exception of the last chapter, which covers savory cakes [experienced bakers may be able to play around and convert some shapes to others].

Unusual recipes include a Pudding Puff Cake (like a giant eclair), Baked-in-a-Skillet Gingerbread, Apple Custard Cake, and Black Sesame Bars. Most of the recipes use pantry staples and fruit or nuts easily available in supermarkets; a few more unusual ingredients, such as rye flour, are becoming easier to find or purchase online. Most of the recipes include a sidebar called "Playing Around" with options, such as changing up the jam, leaving off any topping, or switching any mix-ins like nuts or chips. There's something for everyone here, from a basic Toasted Almond Cake that would be great anytime to seasonal cakes that include ingredients ranging from sweet potatoes to citrus. I'll be purchasing this book for my own personal library and can't wait to start baking.

*Thank you to NetGalley for the advanced review copy.

[Michael · Rating 5 out of 5]

The keyword in the title is “anytime” - and Dorie Greenspan’s latest cookbook truly delivers on that promise. This isn’t the book for a towering, multi-layered birthday cake, but it shines when you want something unfussy, satisfying, and delicious that you can whip up with ease.

I never review a cookbook without trying at least a couple of recipes, and I’m so glad I started with this one. The Olive Oil and Orange Grab-and-Go Cake came out beautifully - fresh, vibrant orange flavor with a unique twist from the Aperol. I also made the Simplest, Plainest, Moist Old-Fashioned-and-Best-Tasting Marble Cake - and I can confidently say it’s the best marble cake I’ve ever made. I’ve tried many over the years, but this one stands out. The method of cooking the cocoa with sugar and water for the swirls is brilliant, producing deep flavor and perfect texture.

Dorie’s instructions are clear, precise, and thoughtfully written - she even includes helpful visual descriptions, like noting the batter should be “apricot-colored,” which makes the process easier to follow. This was my first time using one of her cookbooks, and I’m already looking for more - I’ve discovered she has one entirely devoted to cookies, in a similar approachable format, and I can’t wait to try it.

This is a great book to keep in your kitchen - perfect for those moments when you have company coming over, or just want to satisfy a cake craving. From pumpkin to cornmeal-based cakes, there’s a surprising and delightful variety. Highly recommended for bakers of all levels.

[Kcaroth1 · Rating 4 out of 5]

Dorie’s Anytime Cakes has a fun mix of pretty simple, yet widely varied cakes. I’ve long been a fan of Dorie Greenspan’s cookie cookbooks, and love that this is similar to those. I can personally attest that the coffee chocolate chunk and the chocolate bundts are both delicious. The coffee one was slightly dry but that may have been operator error (I need to learn to read directions rather than just glancing at them.)
Most of these are recipes that can be dressed up or down, depending on if you just want to have a simple, quick cake or if you want to make it fancier for a party. The sweet stories of how the cake came about, and the calm voice telling you that it is okay if it looks broken just keep mixing, are enjoyable and really helpful.
I was pleased to see that I could make many of the cakes without having to make a special trip to the store, and the ingredients are listed by both weight in grams and the usual cups, etc. So much easier to weigh things, and I find that I avoid cookbooks that don’t include this.
My only negative is the photos. I’m unsure if they look strangely stylized just because this was an advanced copy or if that is the look that they are trying to achieve. The upside is that there is a photo of each cake which is always helpful.
I plan to purchase this when it is published and continue to enjoy all the yumminess!
Thank you to NetGalley and William Morrow/Harvest for the eARC.

[Danielle Bricker · Rating 4 out of 5]

I've always loved Dorie Greenspan's voice. She's precise but still so warm and conversational in her recipes. In this particular new collection, she's great at calling out the moments you might get worried — batter that seems on the verge of curdling or melted butter that takes forever to incorporate.

I tested three recipes and had mixed results. The Bourbon Brown Butter Cake was amazing and a joy to make. BFF Brownie Cake was ok but very crumbly and likely not one I'll make again. Banana Cappuccino Cake was very good and just not to the taste of everyone in my household (but I guess that means more for me).

I do *really* hope the review copy I received went through another round of edits before publishing because there were a few recipes I noticed that had significant errors, like vanilla listed in the ingredients but never mentioned in the instructions.

There's a nice mix of common classics like banana bread and a marble bundt, and more creative riffs like matcha latte loaf and black sesame bars. I love that there's a chapter of savory bakes — miso cheddar scone cake is next on my to try list.

Thank you to the publisher for my advance copy, provided in exchange for an honest review. This cookbook publishes today, October 21, 2025, and would make a lovely gift for the baker in your life.

[Brijeet · Rating 4 out of 5]

This cookbook was my intro to the multi-James-Beard award winning author. In this book, her focus was on simple, hand mixed cakes that could be made anytime (think: having a friend over for coffee).

I love how Dorie's voice comes through in her recipes and the approachable, down-to-earth way she explains cooking technique (e.g. jokingly noting "DO NOT MIX!" even though you will be really tempted to). She doesn't just describe a recipe, she helps you learn tips that can make you a better baker beyond her cookbook, which I appreciate.

The drawbacks for me were the art/photography (stylized images that almost looked like drawings; they didn't get me as excited to taste recipes as traditional photos do) and...not enough of the recipes pulled me in. This is personal preference as someone with a huge sweet tooth, and this particular cookbook is focused on more casual "anytime" cakes which tended to be plain, more like European cakes you would have with tea/coffee (not too sweet, sometimes with fruit in them, etc.). If you find typical American cakes too sweet, this cookbook may be perfect for you; the ingredients feel high quality, simple and elegant.

Thanks to William Morrow for an ARC in an exchange for an honest review.

[Elizabeth]

As heard on Bon Appétit (BA Bake Club: Olive Oil Chocolate Chip Cookie)

Finally, Jesse, BA's resident cookie expert, treats the Bake Club to his latest creation: Chocolate Chip Cookies With Olive Oil and Sea Salt. In this episode, Jesse and Shilpa discuss how this accidentally vegan chocolate chip cookie came together. They explore the best methods to ensure the perfect chocolate distribution in the cookie and what Jesse meant by cooking flour to the color of ‘desert sand’. Plus, listeners share how they managed with the October Bake Club treat and cookie enthusiast Dorie Greenspan (of xoxoDorie) tells us when to tap and not to tap our cookie sheets on the counter. 

Learn about your ad choices: dovetail.prx.org/ad-choices
https://play.prx.org/listen?ge=prx_56...

[Brandi · Rating 5 out of 5]

Dorie’s Anytime Cakes by Dorie Greenspan is a delightful book about cakes. What I loved best are all the pictures! Truly. Sometimes it is the image, coupled with a recipe that seems doable, that creates the invitation for me to step into my kitchen and try something new. This collection covers all things cakes: round, loaf, bunt, those with corners, baby, and salty. Bookended by covering all the basics one needs to know in the kitchen (what to have and basic how-to info) and all the perfect toppings (frosting, filling, cream, etc.…). There are short blurbs and tidbits along the way if you like extra info or options. Simplicity is the goal and intent, so these are not complicated or difficult recipes to follow and you don’t need a lot of equipment to successfully replicate them. Whether you are a novice looking for instructions and ideas or an expert looking for inspirations and nuances to your own cakes, this is a great reference.
I received a complimentary copy from the publisher via NetGalley and all opinions expressed are solely my own, freely given.

[Julie H. Ernstein · Rating 4 out of 5]

I received a copy of Dorie's Anytime Cakes for Christmas and am eager to try a few of its options while still on holiday leave. What I most appreciate is its contention that cakes should be part of our daily lives and not reserved for special occasions. I was also tickled by the author's contention that foccacia is a cake and not bread since it's got no yeast. That point aside, this book has a great variety of cakes to make on the regular that do not require overly complicated skills, pans, or other equipment (says the woman who recently used her feature trowel to smooth the layers of our Christmas Eve tiramisu as we do not own an offset spatula). Based on tone, format, and content read thus far, I rate this a 4-star cookbook--rating subject to alteration, once I've made several of its offerings.

[Alicia Bayer · Rating 4 out of 5]

This is a fun cookbook with all kinds of creative cakes that sound delicious. I wouldn’t personally use it because I have to cook gluten free and I don’t want to take chances with substitutions that might fail with all of the different ingredients here (despite the name, one to one gf flour does not just magically substitute perfectly in every recipe and different gf flours and grains work better for different situations). I also found the photos strange. They look like someone digitally removed all the backgrounds and just left them like giant stickers. No nutritional information is provided. If I cooked traditionally SAD or SBD (standard American or British diet) I think I would have fun with all the various recipes here.

I read a self–deleting digital loan of this book for review.

[Daria · Rating 4 out of 5]

Dorie's Anytime Cakes is good for both beginner bakers and those who are more experienced. For beginners, the recipe instructions are quite detailed with a lot of visual cues (e.g., a batter should be smooth, liquid, velvety; a few dry spots are okay and better than overmixing; the batter may look like it's curdling but keep going and it will come together). Some of the recipes require several separate steps and/or rest times and may work better for more experienced (or patient) bakers. The chapter on salty cakes is an unexpected pleasure in an otherwise sweet book. Thanks to NetGalley and William Morris for the eARC.

[Suzanne · Rating 2 out of 5]

I am a huge fan of Dorie Greenspan and have a number of her cookbooks. I have relished getting a new one and, as I read each one, there were recipes I could not wait to try. Seriously, her cookbooks are fascinating, filled with extra info, and have beautiful pictures. Except this one. The pictures really are ghastly; they do not at all tempt me into creating them at home. And the recipes in general don’t seem special enough to want to try even baking for anytime/no celebration time. I love the idea of anytime cakes but this cookbook did not inspire me. I received my copy from the publisher through NetGalley.

[Sharon M]

Many thanks to NetGalley and William Morrow | Harvest for gifting me a digital ARC of the latest gorgeous cookbook by Dorie Greenspan. All opinions expressed in this review are my own - 5 stars!

This is just beautiful and you know that every recipe will be wonderful because it's from Dorie. But this book has such wonderful pictures, explanations, helpful hints, ways to customize - I was drooling throughout. Plus, there are basic cakes, cupcakes, Bundt cakes, even savory cakes and I wanted to try them all. I've already decided to order a hardcopy version because I need this in my kitchen. If you love cooking or like me, love to read cookbooks, this is a winner!

[Angelia · Rating 5 out of 5]

Dorie Greenspan is the supreme guru of cake baking. In this award-winning book, she gives us an offering cakes that are easy to make and absolutely delicious! The title says it all. These are cakes that you can make any time without needing a special occasion. The photos in the book are mouth-wateringly delicious. And Dorie writes like an extremely knowledgeable pal who's hanging out at your kitchen table giving you great baking advice. I love this book so much!! There's not one recipe in it that I don't want to try.

I was given an advance reader copy of this book and am leaving this 5-star review voluntarily.

[Amy · Rating 5 out of 5]

I love this book. Mouth-watering pictures, simple but tasty-looking recipes make this one that I plan to get a physical copy of! With a number of sweet and savory options, this is sure to be a best seller!

With recipes including:
BFF Brownie Cake
Morning, Noon, and Night Thanksgiving Cake
Cafuné Corn Cake
Simplest, Plainest, Most Old-Fashion—Also Best Tasting—Marble Cake
Buttermilk Plum Cake
Faux-caccia Squares
Miso-Cheddar Scone Cake
Feta, Sumac, and Za’atar Loaf
The Devil’s Chocolate Cake

Thank you Netgalley and William Morrow | Harvest for the ARC!

[Em · Rating 5 out of 5]

Dorie's Anytime Cakes focuses on all things cake. Each recipe has a recipe blurb, servings, ingredients, and directions. Each recipe is accompanied by a picture of the cake. The recipes are straightforward and innovative.

Dorie's breaks up her cookbook into
Backbone Basics: Good to Know Before you Start
Round Cakes
Loaf Cakes
Bundt Cakes
Cakes with Corners
Baby Cakes
Salty Cakes
Frosting, Fillings, Creams, Crunches, and Extras that are Fun

Thank you to NetGalley for providing me with an ARC in exchange for an honest review.

[Jennifer · Rating 5 out of 5]

I love anything by Dorie Greenspan, and this Cake book does not disappoint. Any kind of cake you can think of, it's probably in there!! I loved the last chapters including frostings and fillings, where I immediately put down the vanilla pastry cream on my TBM (to be made) list, and then the chapter on savory cakes, especially.

She draws inspiration from French as well as Greek baking for many recipes. This would also make a great gift. Thank you to NetGalley and the publisher for an ARC.

[Anna · Rating 5 out of 5]

Netgally ARC-Dorie is a trusted name when it comes to baking and cooking and this cookbook did not deviate from her conversational writing style. A nice selection of tasty cakes that you can almost see lined up in a glass case in a tiny but busy bakery. You can almost see her cobered.in flour directing you on which one to buy first. Divided into sections based on shape she also includes her trademark "playing around' section and a chapter on frosting, filing and toppings. A++ for Dorie!

[Annie · Rating 4 out of 5]

Some of our favorite recipes come from Dorie Greenspan, so I was really excited to read through Anytime Cakes.

It has a nice balance of clear guidance for novice bakers and unique ingredients via simple, quick methods.

I really appreciate any cookbook with weight measurements, which Greenspan includes, as well as frequent, beautiful pictures that make you want to start baking!

Thank you to Netgalley and to William Morrow for an ARC.

[Maxim Lipka · Rating 2 out of 5]

ненавижу кукбуки посвященные какой-то однотипной тематике. в данном случае пироги. ну скучно блять совсем. сначала хотел хотя бы брауни замутить но потом быстро передумал. потом хотел фальшивую фокаччу замутить с помидорами но сейчас ноябрь на дворе и помидоры хуйня. а еще здесь отвратительные фотографии в книге. такое ощущение что эти пироги просто взяли и вырезали через какое-то дешманское приложение типа "удали фон". очень криво

[Stephanie · Rating 3 out of 5]

I cannot stand the layout of this cookbook. Each recipe is spread over 2-5 pages. A painting (not a photograph) of each “cake” recipe is included. I’m sure these recipes turn out fabulous, but I’m not going to make any of them. This could have been 5 stars if recipes had been concise, limited to 1-2 pages, and had an actual picture of each recipe.

[Laura · Rating 5 out of 5]

The variety of cakes in this book is amazing! The pictures are lovely, the tips helpful, and the stories of recipes interesting. I very much enjoyed this cookbook and hope to make a few items from it soon.

[Cherie · Rating 4 out of 5]

Lots of fun-sounding recipes, not fussy recipes for cakes - however, the pictures - none of them made the recipes look appealing. The color was totally off. I've never felt so disappointed by food photography.

[Kristen Barenthaler · Rating 4 out of 5]

I will gladly eat any of these cakes! They all look so delicious, and the instructions are easy to follow.

[Sarah · Rating 5 out of 5]

I couldn’t even get to page 200 without stopping to bake. Truly calibrated to my style and taste, but Dorie is just the greatest.

[Lori · Rating 4 out of 5]

I bookmarked many. Just need to decide which one to try first.