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Butter Sugar Flour Eggs: Whimsical Irresistible Dessertsby Gale Gand
Synopses & Reviews
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.
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