For those of you who have followed my blog since 2007, you’ll know I am a tremendous fan of Dorie Greenspan. I’ve considered her a mentor in my own career as a chef and cookbook writer. She is the absolute top of the game and I look forward to every book she puts out with bated breath. Everyday Dorie is her brand new book and I dove in the second I clawed it out of the packaging. As is my way, I flipped straight to the Desserts section and was instantly seduced by the opening image of this Triple-Layer Parsnip Cranberry Cake with cream cheese frosting. I’ve never made a cake with parsnip, but imagined it would be the sophisticated cousin to Carrot Cake, which is one of my go-to cakes. I was not wrong, it is just as satisfying and comforting as the carrot version, but it is all its own flavor and delicious. It is perfect with the tangy-sweet cream cheese frosting and tart candied cranberry garnish. You can watch me make Dorie’s cake in my instagram videos and she has graciously permitted me to share the recipe with you.
several years earlier, but with mixed results. Dorie was writing books with other chefs at the time and I came across her again in a lecture hall at the CIA, when Pierre Hermes was there doing a demo from his pastry book, 
also written by Dorie. She may not have been in the front of house, to use a restaurant metaphor, but I noticed that she was writing all the books I wanted to read. Later she stepped into the spotlight with her own books and, well, I need not explain what an impact she has had on the baking community ever since.
