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Order "Butter Sugar Flour Eggs" today!

BUTTER SUGAR FLOUR EGGS:
Whimsical Irresistible Desserts
by Gale Gand, Rick Tramonto, Julia Moskin

When I started teaching the culinary arts at Cooking by the Book (a very unique avocational hands on cooking school in NYC) the first question I was asked was "are you sweet or savory"? I immediately answered "savory", almost not knowing what was behind the question! Therein lies how cooking teachers define themselves. I favor cooking savory foods as opposed to sweet foods such as desserts.

That said, here's the second of two dessert books that I'm keeping on my book shelves! Gale Gand and her husband Rick Tramonto have been working together behind the stoves for many years, both in the United States and in many European countries as well. Their expertise with creating edible masterpieces with the basis....butter sugar flour eggs .....is so incredibly delicious, you'll never look at those ingredients again as being just the basics. Gale and Rick are in love with these ingredients, plus a few more flavors that provide the real pizzazz to any of their desserts such as chocolate, citrus, fruit, nuts, cheese and spices. "If you've ever made so much as a batch of cookies, you know that this is where it all begins. Butter brings flavor; sugar lends sweetness; flour provides substance; and eggs bring it all together." say Gale and Rick.

Butter Sugar Flour Eggs is divided into ten chapters by ingredients -- with recipes grouped by flavor -- each section starts off with a "personality profile" describing the specific traits of that ingredient. Flour becomes known as the most down-to-earth ingredient, since the whole world relies on her for sustenance. Citrus comes to life with her sharp tongue and sweet nature, and dresses desserts up in sunny and bright colors.

Once you get to know all the ingredients, you will begin to understand how they all work together to create the flavorful desserts Gale and Rick have shared with us. Cinnamon Apple Bumpy Bread, Moist Chocolate Polenta Cake, Nectarine Beignets, and Five-Spice Tea Cake are desserts you will love to share with family and friends. Gand and Tramonto have also shared with us their signature dishes such as Not-Your-Usual Lemon Meringue Pie (the unusual part is because this pie is made with Phyllo dough) and Root Beer Vanilla Parfait.

Okay, I'll admit it....there isn't a Black and White cookie that I can pass up whenever I see them on display at a bakery. If you're not from New York, or have never been to New York and eaten a Black and White, you just have to buy this book and make them yourself! Basically, it's a cake-like cookie, about 4 to 5 inches in diameter with one half of the top covered with white icing and the other half with dark chocolate icing. While reading Butter Sugar Flour Eggs I came across the recipe I just had to try right away....Black and Whites on page 99. My first attempt at this confection was amazingly good! I had all of the basic ingredients...butter, sugar, flour eggs, plus the other ingredients called for so I headed to the kitchen to create my very own Black and Whites! They are delicious! One caveat to the recipe however....it says the yield is 12 - 5" cookies, but I only made 9. I must have made them larger than they are supposed to be. But give this recipe a try for a truly New York experience!

Anyone who longs for something sweet will truly enjoy this collection of over 175 deliciously tempting recipes and full color photos of some recipes.

 

 

 

 
     
 
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