Butter Sugar Flour Eggs; Whimsical Irresistible Desserts

Butter Sugar Flour Eggs; Whimsical Irresistible Desserts

by Rick Tramonto, Gale Gand, Julia Moskin
     
 
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.

Overview

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!

Editorial Reviews

Publishers Weekly - Publisher's Weekly
The recipes in this quirky, deceptively simple collection--the second from the culinary team of Gand, Tramonto and Moskin (American Brasserie)--move far beyond the basics. Chocolate Chip Pancakes and Warm Taffy Apples with Cinnamon Pastry Twists bring out the kid in the cook, while Cardamom-Coffee Custard and Gruy re with Pear Confit appeal to the most sophisticated palates. The recipes are organized into chapters devoted to particular ingredients; they are prefaced by over-the-top odes--for example, to the virtues of Sugar ("Apply just a little warmth, and she melts") and the vices of Chocolate ("No one is more intense, or knows more about giving pleasure"). On the other hand, the authors have taken care to include interesting background information on each of the ingredients, as well as helpful advice on selecting, using and storing them. This book will best suit the tastes of bakers whose love of sweet confections far outweighs a concern with calories. Indeed, the first recipe in the book is for "Purely Pound Cake" and calls for a pound each of butter, sugar, flour and eggs. (Oct.) Copyright 1999 Cahners Business Information.
Library Journal
Almost an embarrassment of riches for dessert lovers, here are new books from four talented bakers. Gand and her husband, Rick Tramonto, are the pastry chef and chef, respectively, of their two popular Chicago restaurants, Brasserie T and Tru. Their first book, American Brasserie, included some of Gand's delicious desserts, and now they offer a generous collection of almost 175 recipes, from Millionaire's Shortbread to Sweet-Hot White Pepper Ice Cream. The writing style is slightly precious (e.g., "Butter is a true aristocrat--and a modest one"), but the recipe instructions are clear and the headnotes informative. For all baking collections. Medrich, the well-known author of Cocolat and Chocolate and the Art of Low-Fat Desserts, now presents 50 delicious recipes for favorite cookies and brownies, many of them shown in mouth-watering full-page color photographs. There's a good introduction, and each chapter opens with "Here's What I Learned," a brief but informative collection of clever tips. Many of the recipes are classics, and all of them seem irresistible. An essential purchase. Purdy's A Piece of Cake and As Easy as Pie have become classics, and her two recent low-fat cookbooks, including Let Them Eat Cake, have been very popular. Her new book features recipes for all sorts of homey desserts and other baked goods, from Old-Fashioned Chocolate Pudding to Blue Ribbon Cherry Pie to Sour Cream Spice Cake. The recipe instructions are detailed and thorough, and there are many thoughtful technique tips and other useful hints, as well as variations. For all baking collections. Wilson is a baker and food writer, and her specialty is wedding cakes, the topic of her first cookbook (The Wedding Cake Book). Unlike her extravagant wedding cakes, a number of the desserts in her new book are fairly simple, although many of them feature a "Bake It to the Limit" version, an optional final step for a more elaborate presentation or variation. (The cake recipes, perhaps not surprisingly, are far more complicated than the other desserts.) With recipes for sweets like Chocolate Peanut Butter Tart and Sour Cherry Bars, this is recommended for most baking collections. Copyright 1999 Cahners Business Information.

Product Details

ISBN-13:
9780609604205
Publisher:
Crown Publishing Group
Publication date:
09/28/1999
Pages:
288
Product dimensions:
7.55(w) x 9.39(h) x 0.94(d)

Meet 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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