Butter Sugar Flour Eggs

Butter Sugar Flour Eggs

Author: Gale Gand

Publisher: Random House of Canada

ISBN: 0609604201

Category: Cooking

Page: 287

View: 826

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A collection of more than 150 dessert recipes, organized according to their distinctive flavors

Sugar, Butter, Flour

Sugar, Butter, Flour

Author: Jenna Hunterson

Publisher: Penguin

ISBN: 9780735216495

Category: Cooking

Page: 160

View: 749

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The official tie-in to Broadway’s hit musical Waitress, featuring the recipes for 3 dozen of the show’s most evocative and delicious pies. In the cult classic movie-turned-Broadway production, the eternally optimistic protagonist of Waitress expresses her hopes, dreams, fears, and frustrations through the whimsically named pies she bakes each morning. Sugar, Butter, Flour celebrates this art of baking from the heart, with foolproof and flavorful pies for seduction, pies for mending a broken heart, pies for celebrating new beginnings and pies for all the little milestones that come afterwards. Taking its inspiration from the iconic mile-high pies of the diner case, Sugar, Butter, Flour offers an array of showstopping pies, each with a twist that puts it over the top; from rum-spiked cookie crusts to hidden layers of passion fruit preserves, these are familiar favorites with hidden depths. The ideal gift for anyone who has ever eaten her feelings or baked away the blues, Sugar, Butter, Flour proves there’s a perfect pie for every occasion – and that everything looks better with pie.

Let Me Eat Cake

Let Me Eat Cake

Author: Leslie F. Miller

Publisher: Simon and Schuster

ISBN: 9781416591979

Category: Cooking

Page: 352

View: 452

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Few creations are more associated with joy or more symbolic of the sweet life than cake. After all, it is so much more than dessert. As a book about cake would demand, this one is a multilayered, amply frosted, delicious concoction with a slice (or more) for everyone. Let Me Eat Cake is not a book about baking cake, but about eating it. Author Leslie F. Miller embarks on a journey (not a journey cake, although it's in there) into the moist white underbelly of the cake world. She visits factories and local bakeries and wedding cake boutiques. She interviews famous chefs like Duff Goldman of Food Network's Ace of Cakes and less famous ones like Roland Winbeckler, who sculpts life-size human figures out of hundreds of pounds of pound cake and buttercream frosting. She takes decorating classes, shares recipes, and samples the best cakes and the worst. The book is held together by the hero on a quest, one that traces cake history and tradition. If we were to bake a cake to celebrate the birth of cake (cake is an Old Norse word, first used around 1230), it is hard to say how many candles would go on top. Though the meaning of the word (originally "lump of something"), not to mention our expectations of its ingredients, has changed over time, we now celebrate cake as the coming together of flour, sugar, butter, eggs, vanilla, baking powder, and a pinch of salt. And what a celebration. Baking a cake is hard work, but tasting it is pure pleasure. So put on some elastic-waist pants and grab a fork.