A Sweet Quartet: Sugar, Almonds, Eggs, and Buter

A Sweet Quartet: Sugar, Almonds, Eggs, and Buter

by Gage
     
 

Fran Gage calls sugar, almonds, eggs, and butter "the DNA of desserts." Simple as they seem, they make possible a profusion of pastries and other sweets, from the elemental lollipop to the ethereal realms where marzipan, meringue, and puff pastry hold sway.

In A Sweet Quartet, Gage tells the story of each ingredient, from its origins to its…  See more details below

Overview

Fran Gage calls sugar, almonds, eggs, and butter "the DNA of desserts." Simple as they seem, they make possible a profusion of pastries and other sweets, from the elemental lollipop to the ethereal realms where marzipan, meringue, and puff pastry hold sway.

In A Sweet Quartet, Gage tells the story of each ingredient, from its origins to its transformation into culinary gold, drawing upon her travels, tastings, experiments, and remembrances. She crowns each section with a baker's half-dozen of recipes that show off the multiple talents of the ingredient.

Product Details

ISBN-13:
9780865476745
Publisher:
Farrar, Straus and Giroux
Publication date:
10/28/2003
Edition description:
New Edition
Pages:
256
Product dimensions:
6.40(w) x 7.94(h) x 0.76(d)

Meet the Author

Fran Gage is a member of the Baker's Dozen and a contributor to The Baker's Dozen Cookbook. She is the author of Bread and Chocolate and writes frequently for Saveur, Fine Cooking, and other publications.

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