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Dorie Greenspan

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Cookbook author Dorie Greenspan says she makes a "Franco-American" buche de Noel with American flavoring and French technique. Alan Richardson/Courtesy of Houghton Mifflin Harcourt hide caption

toggle caption Alan Richardson/Courtesy of Houghton Mifflin Harcourt
Yule Have To Try This Gingerbread Buche De Noel
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Best Cookbooks Of 2014 Offer Tastes And Tales From Around The Globe
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Roasted pineapple Alan Richardson /Houghton Mifflin Harcourt hide caption

toggle caption Alan Richardson /Houghton Mifflin Harcourt
A Boozy Parisian Pineapple That Tastes Like The Holidays
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One of the lovely things about the mousse, according to Dorie Greenspan, is its versatility: It goes as well with maple syrup as with peanut brittle — or nothing at all. Mary Dodd/Courtesy of Dorie Greenspan hide caption

toggle caption Mary Dodd/Courtesy of Dorie Greenspan
Paris Confidential: The Mystery Mousse Behind The Chocolate Bar
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Alan Richardson
'Tuesdays With Dorie': A Community In The Kitchen
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Aaron Meshon
2010's Best Cookbooks: Real-Life Labors Of Love
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Now, You Can Bring Us Some Figgy Pudding
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Holiday Sweets: On the Road (and in the Mail)
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It's Never Too Hot in the Kitchen for Dessert
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Cookbook Author Explains Mysteries of Chocolate
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Beautiful Baking for the Holidays, Simplified
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