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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: 19.7 x 2.4 x 24.1 cm
  • Shipping Weight: 930 g
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (20 customer reviews)
  • Amazon Bestsellers Rank: #1,131,463 in Books (See Top 100 in Books)

Product Description

From Amazon

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 idea.

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 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 aristocratAand 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 Reed Business Information, Inc.

Customer Reviews

4.7 out of 5 stars
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Most helpful customer reviews

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
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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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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Format: Hardcover
No one in the world of baking understands the '4 basic food groups' - butter, sugar, flour and eggs - like Gale Gand. After a lifetime of collecting dessert cookbooks, this one now has the place of honor, IN the kitchen, not ON the shelf!
The recipes are thoughtful and easy to follow and the results delicious and fun...an unbeatable combination.
AND, can we talk about he BLACKOUT CAKE! It appears that Gale has cracked the code and figured out the secrets of this legendery New York icon. For that alone, buy the book!
This book is a must-have and a must-give.
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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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Format: Hardcover
My husband and I ended up buying a copy of this book for each other for Christmas. It was a good thing we had two copies in the house for a while because neither of us wanted to put it down. Tiramisu is my all-time favorite dessert and I have tried many recipes and variations--both at home and dining out. I made the Tiramisu in this book for a New Year's Eve party and it was BY FAR the most incredibly wonderful piece of tiramisu I have ever had. It was time consuming, but well worth the effort! The other recipes look equally wonderful and I can't wait to try them!
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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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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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