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Butter Sugar Flour Eggs: Whimsical Irresistible Desserts Hardcover – Sep 28 1999


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Product Details

  • Hardcover: 288 pages
  • Publisher: Clarkson Potter (Sept. 28 1999)
  • Language: English
  • ISBN-10: 0609604201
  • ISBN-13: 978-0609604205
  • Product Dimensions: 2.4 x 19.5 x 23.4 cm
  • Shipping Weight: 930 g
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (20 customer reviews)
  • Amazon Bestsellers Rank: #927,099 in Books (See Top 100 in Books)

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Most helpful customer reviews

Format: Hardcover Verified Purchase
Simple recipes, basic ingredients.... this book is amazing! I'm new to baking and cooking but this book has so many creative ideas for anyone on a budget, I love it!
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Format: Hardcover
I've actually only baked a few recipes from this book, but there are quite a few I'd like to try, including the Brooklyn Blackout Cake. I found the recipes fairly easy to follow, although you may need to add your own experience to achieve the best results. For instance, I believe that the Coffee Cake needs more butter, and I've found that it bakes much more evenly in a tube pan, than the square pan called for in the book.
The author has a background of somewhat mixed ethnicity, which shows up in the wide range of recipes. Everyone will find something they like, whether it's German, Jewish, Italian, French, Scandinavian, or just good old American favorites. The use of unique combinations of ingredients is also nice, with combinations like grapefruit-cream cheese, lemon-strawberry, and ginger-orange.
Some of these recipes may be a bit advanced for beginning bakers, but that's not really a problem. Follow these directions, and I'll bet that the worst of your flops will still be good to eat.
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Format: Hardcover
I watch Sweet Dreams daily on FoodTV and had to get this book. I have been trying to make pie crust for 30 years and resorted to buying Pillsbury premade in the refrigerator section of the supermarkets. Let me tell you, Gale's pie crust is great. I was able to make it and it did't fall apart and the taste was fabulous. Just for the pie crust recipe alone, the book is worth it. Gale also gives all the little hints and tips in her book which I find interesting and very helpful. A great book and a must-have.
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By Kristy D on Sept. 3 2002
Format: Hardcover
If you enjoy baking, you MUST HAVE this book. I have watched Gale Gand on Food Network for some time, and was thrilled to find this book at my local library. I could hardly put the book down because it is so much more than a recipe book! It offers Gale's and Rick's personal comments on everything from the history of the dessert to the perfect technique for getting the result you want. It is also a lesson in the "chemistry" of baking. Understanding why you use certain ingredients and how they work in the recipes makes it easier to get the dessert to come out just right. When the time came to return the book to the library, I knew I had to buy it, and I recommend it to anyone who enjoys "wow-ing" friends and family with homemade goodies.
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By A Customer on June 6 2002
Format: Hardcover
Great book! The recipes are delicious. Her pie crusts turn out perfect for me everytime (who would have thought red-wine vinegar in pie crust?) Ms. Gand's descriptions and little tid-bits are are also fun to read.
Can't wait to check out newest book. Thank you Gale!
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Format: Hardcover
Gale Gand on FoodTV Network is just an outstanding promoter of desserts. Her passion and encouragement to try new things is superb. Having discovered this book as the source for many of her tv recipes I secured, I purchased it.
It didn't disappoint. There are many more outstanding recipes in here! For starters, the cover recipe: Pavlova with the Down Under Fruits is easy and sensational to set before guests in the warmer months. The Pumpkin Creme Brulee, Warm Taffy Apples with Cinnamon Pastry Twists, Montrachet Cheesecake with Winter Fruit Compote, Sugared Walnut Sundaes in Chocolate Cups, Three Color Poached Pears,Lana's Chocolate Chip Mandlebrot, and the Brown Sugar Shortbread are but examples of the scrumptuous, imaginative gems in this collection.
Drink suggestions are usually provided with each and the sidebar excursions to the source or background to the recipe is very fascinating. Cookbooks make good reading as exemplified by this fine one.
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Format: Hardcover
For anyone who loves a NY Bakery Black-and-White (aka Half-Moon) Cookie - GET this book. The recipie is the Real Thing! I almost cried when I ate the first one it reminded me so much of home. This cookbook is fabulous - even my husband thumbed threw it and said that I had to make the Brooklyn Blackout Cake.
For those that do not bake a lot, the book includes information on the purpose of each ingredient, helping make sense of how the recipie is put together. This is a must have for any dessert baker, novice and expert alike.
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By A Customer on Nov. 12 2001
Format: Hardcover
I consider myself an adequate but certainly not an expert baker. I loved this book. I have made almost every item in it. It is quite basic in parts but I have to admit I learned a few things. Some of the recipes are a little complicated but it is easy to work yourself "up to them". I was thrilled with the chocolate cake, rich and dark. Especially helpful were the pastry and pie recipes. I have to admit, anything with a rollout crust has been a problem for me. I found the advice to be just the thing I needed to gain confidence. Nice book, excellent gift.
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