Cooking Books -> Desserts
Butter Sugar Flour Eggs: Whimsical Irresistible Desserts
Bugden, Kelly (Photographer)
Read More, Buy It
Some people look in a pastry case and see sinful excess; others see delectable taste treats. The authors of Butter Sugar Flour Eggs see ingredients. They have named their book "after the first and most important elements of any dessert
recipe.... Butter brings flavor and richness; Sugar lends sweetness and melting textures; Flour provides substance; and Eggs bring it all together. Afterward the flavorings take over: Chocolate, Citrus, Fruit, Nuts, Cheese, and Spice complete the dessert
making pantry." Most desserts, the authors allow, have one strong characteristic flavor, or one strong characteristic texture that sings louder than anything else. It's how the authors have ordered the recipes in Butter Sugar Flour Eggs, a clever
So, in Butter, you'll find the likes of Millionaire's Shortbread, while in Sugar, you'll find Brown Sugar Shortbread. In Eggs you'll be tempted by Mango Flan on Chocolate, but in Flour it's more likely going to be Chocolate Chip Pancakes.
And that's just to get you started. Because there are chapters for all the basic flavorings, too (Oranges Simmered in Red Wine, Brooklyn Blackout Cake, Nectarine Beignets, Roasted Pecan Ice Cream, Montrachet Cheesecake, Moist Ginger Cake with Orange
Icing). And then because holidays tend to pull out all the stops, there's a separate chapter for them as well. Ever get in trouble for playing with your dessert? With Butter Sugar Flour Eggs Gale Gand, Rick Tramonto, and Julia Moskin give you permission
to do just that. --Schuyler Ingle
From Publishers Weekly
The recipes in this quirky, deceptively simple collectionAthe second from the culinary team of Gand, Tramonto and Moskin (American Brasserie)Amove 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 odesAfor... read more
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 Ras! pberry-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!
Read More, Buy It