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1 Beaverton Cooking and Food- Desserts

Butter Sugar Flour Eggs: Whimsical Irresistible Desserts

by

Butter Sugar Flour Eggs: Whimsical Irresistible Desserts Cover

ISBN13: 9780609604205
ISBN10: 0609604201
Condition: Standard
Dustjacket: Less Than Standard
All Product Details

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Synopses & Reviews

Publisher Comments:

Anyone who has so much as made a batch of cookies knows that this is where it all begins. Butter lends flavor and richness, sugar adds sweetness and melting textures, flour provides substance, and eggs bring it all together. Afterwards, the baker can allow flavor to take over: chocolate, citrus, fruit, nuts, cheese, and spices complete the dessert-making roster. Chapter by chapter, pastry chef extraordinaire Gale Gand and her husband, star chef Rick Tramonto — with writer Julia Moskin — explain each basic ingredient and each flavor's personality and follow up with some fabulous recipes. The unique result is a festive and fun cookbook that reads more like a dessert menu than a catalog of techniques. And what a menu! Here are over 175 fanciful, delicious treats, including signature desserts like Not-Your-Usual Lemon Meringue Pie and Root Beer-Vanilla Parfait, classics such as Brown Derby Grapefruit Cake and Brooklyn Blackout Cake, and soon-to-be favorites like Raspberry-Stuffed French Toast and Banana Strudel with Ginger-Molasses Ice Cream. There is a chapter on light-hearted holiday creations, including Halloween Boo!scotti and Pumpkin Pie to Be Thankful For, and a chapter full of drink recipes — perfect accompaniments to these desserts and great on their own. In Butter Sugar Flour Eggs, all the ingredients are present for creating the most scrumptious, mouthwatering delights you have ever tasted. Or baked!

About the Author

Gale Gand and Rick Tramonto have worked together in some of the most famous kitchens in the United States and Europe. Currently, they own and operate Chicago's hugely successful Brasserie T and Tru restaurants. Both have enjoyed wide exposure in magazines and on television. Their first book, American Brasserie, was published in 1997. Food writer julia moskin is also the coauthor of American Brasserie and Bistro Latino by Rafael Palomino. She was the weekly restaurant critic for Microsoft?s sidewalk.com in New York City and has contributed articles to Saveur, Metropolitan Home, and other magazines.

What Our Readers Are Saying

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Average customer rating based on 1 comment:

pdxmouse, September 21, 2006 (view all comments by pdxmouse)
This is my favorite cookbook. It's not just recipes and pretty pictures (although it has both), it's a tutorial about why the recipes work the way they do. Understanding the wherefores opens up new kitchen possibilities as well as a good start on "where things went wrong." The detailed instructions guide you through new processes without overwheming you. Full of innovative recipes from simple ingredients and adorable stories from Gale, this book has a place of honor next to my spice rack.
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Product Details

ISBN:
9780609604205
Subtitle:
Whimsical Irresistible Desserts
Author:
Bugden, Kelly
Author:
Moskin, Julia
Author:
Bugden, Kelly
Author:
Tramonto, Rick
Publisher:
Clarkson Potter
Location:
New York :
Subject:
Desserts
Subject:
Baking
Subject:
Courses & Dishes - Desserts
Subject:
Courses & Dishes - Bread
Subject:
Methods - Baking
Subject:
Cooking and Food-Desserts
Copyright:
Edition Number:
1st ed.
Publication Date:
19990928
Binding:
Hardback
Grade Level:
General/trade
Language:
English
Illustrations:
11 BandW PHOTOS; 32 PG 4C INSERT
Pages:
288
Dimensions:
9.38x7.78x.95 in. 2.17 lbs.

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Related Subjects

Cooking and Food » Desserts and Candy » General

Butter Sugar Flour Eggs: Whimsical Irresistible Desserts Used Hardcover
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Product details 288 pages Clarkson N Potter Publishers - English 9780609604205 Reviews:
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