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Butter Sugar Flour Eggs: Whimsical Irresistible Desserts

by Gale Gand

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1372169,662 (4.03)None
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. InButter Sugar Flour Eggs, all the ingredients are present for creating the most scrumptious, mouthwatering delights you have ever tasted. Or baked!… (more)
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I love this cookbook. Not least of all because it recommends a complementary drink to go with each recipe. It also doesn't hurt that it's nothing but yummy desserts, arranged by ingredient - so you can, for instance, say, "I have a lot of butter. What can I do with it?" There are also holiday recipes included in a special section in this book. Everything I've ever made from this book has turned out well, and was scarfed up quickly by family and friends - always a good sign. ( )
  AnnieHidalgo | Oct 20, 2009 |
I have had about a 50/50 success ratio with this book. The ones that work are fabulous and are keepers. The ones that don't are big flops. ( )
  VenusofUrbino | Dec 12, 2007 |
Showing 2 of 2
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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. InButter Sugar Flour Eggs, all the ingredients are present for creating the most scrumptious, mouthwatering delights you have ever tasted. Or baked!

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