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9+ opere 542 membri 8 recensioni

Opere di Gale Gand

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Etichette

Informazioni generali

Data di nascita
1956-11-21
Sesso
female
Nazionalità
USA
Luogo di residenza
Chicago, Illinois, USA
Istruzione
Rochester Institute of Technology (B.F.A.)
Attività lavorative
Pastry chef
Premi e riconoscimenti
James Beard Foundation | Pastry Chef of the Year (2001)

Utenti

Recensioni

In short: if you want to buy a brunch cookbook, get Bobby Flay's new cookbook. I felt like a cookbook about brunch would be a nice addition to my collection. A sort of a go-to whenever I feel like hosting a brunch, however, I feel like this is more for people who have no idea what to serve for brunch and never cooked any brunch dishes. I've made my own versions of most of those dishes really well, so this book is completely unnecessary to me.
 
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womanwoanswers | 3 altre recensioni | Dec 23, 2022 |
Looking for a good book to use for our cookbook club brunch I floundered a while until I found this one. This book was everything I was looking for, savory to sweet, simple to complex. I bookmarked half a dozen contenders and made the Torta Rustica for our get together. The recipes are appealing, clearly presented, and accompanied by lovely full-color photos that do much to inspire. I can see myself going back to this book again and gain when in need of brunch recipes. Very happy with it.
 
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Nikchick | 3 altre recensioni | Mar 21, 2020 |
Gale Gand is a pastry chef well known to lucky people in the Chicago area. (Chef Gand has been recognized as Outstanding Pastry Chef of the Year by The James Beard Foundation and by Bon Appetite magazine and has been inducted into the Chicago Chefs Hall of Fame.) What I like best about her is that her recipes are very, very simple, requiring not many ingredients and not many steps. If you are a dessert person, and especially a chocoholic, this book is worth it for the pictures alone!

Of course, the recipes are great, and she provides background info as well. In the chocolate section for example (the book reverses - one half devoted to chocolate and one to vanilla), you can read about the history of the cacao bean (and even how to pronounce it - ka-kow for the tree or its beans, and ko-ko for the products from them). She gives background on how to buy chocolate and how to work with it. The vanilla section has analogous information, which is especially useful because there are a lot of products out there purporting to be “vanilla extract,” and she tells you how to evaluate them.

And what about the recipes? I haven’t tried them all, but I’ve even enjoyed just reading them and imagining. My favorites (so far) are “Best-Ever Fudgy Brownies,” “Hot Chocolate Pudding,” “Lemon-Vanilla Pound Cake,” and “Individual Lemon-Vanilla Pudding Cakes.” And again, they are short and easy.

Before each recipe she provides a short anecdote about how it, such as the fudge she made for a restaurant opened by Oprah, or why she uses vinegar in her chocolate cupcakes.

My only question to her would be why she occasionally includes corn syrup in her recipes, like for hot fudge sauce. (This book is from 2006 - it might be that she no longer advocates its use.) And then there are her unrealistic comments like “The [hot fudge] sauce keeps in the fridge for up to 3 weeks.” Ha ha! As if hot fudge sauce would ever last that long in my house!

Otherwise, this is a cookbook to savor - for the pictures, the recipes, and of course, the actual results of following her quick and easy directions.

She has quite a few other cookbooks as well - you can see them on her website, here.
… (altro)
 
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nbmars | Jan 4, 2016 |
This book, subtitled “100 Fantastic Recipes for the Weekend’s Best Meal” has short and uncomplicated recipes, yet they turn out great. The author, who is an award-winning chef and - here’s the important part - “recognized as Outstanding Pastry Chef of the Year by The James Beard Foundation” really surprised me. I expected recipes from a chef to involve hundreds of ingredients and thousands of hours. Instead, these are simple, and yet as good as can be.

Some of my favorites are: Gooey Camembert In a Box With Cranberry-Black Pepper Compote, Cheesy Cheddar Grits, Quick Pear Streusel Coffee Cake, Salmon, Scallion, and Goat Cheese Frittata, and of course, the Cheese and Tomato Galette.

She even includes a recipe for Gougères. I had them the first time at a winery tasting room, where I ate almost the whole basket. They are incredibly good. Her recipe uses garlic, which I would probably omit, so I am including for you a recipe that is almost identical but also omits it.

Most of the book's recipes are shown with beautiful photographs by Ben Fink.

If you check the author’s website, you will find that she now has a new book out, Lunch! and that she also posts some recipes and photos online, so you can get a taste of what she is about. She even includes a recipe from Brunch!, “Almond Cabbala French Toast.”

Evaluation: In spite of loving to eat, I don’t like to cook or, especially, to clean up. This book is not taxing in either way. If I can make these successfully, I think anyone can!
… (altro)
 
Segnalato
nbmars | 3 altre recensioni | Mar 6, 2015 |

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Statistiche

Opere
9
Opere correlate
2
Utenti
542
Popolarità
#45,993
Voto
4.0
Recensioni
8
ISBN
14

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