Sweet Hardcover Author: Visit Amazon's Valerie Gordon Page | Language: English | ISBN:
1579654681 | Format: PDF, EPUB
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Review
“Full-color photographs highlight the simple beauty of Gordon’s creations. . . . This thoroughly delightful collection is a must-have for baking and confectionary enthusiasts everywhere.”
—Publishers Weekly, starred review
“Gorgeous.”
—O, The Oprah Magazine
“Valerie Gordon’s Sweet is full of sumptuous recipes — quince and pear pie, tiramisu trifle, Champagne cake — that are sure to entice the sweet tooth in everyone.”
—Los Angeles Magazine
“As a cookbook, Sweet sits at the intersection of art and education, with enough know-how to be a solid baking reference, but far too beautiful to be called a textbook.”
—Serious Eats
“A gorgeous book full of decadent desserts I will most definitely be eating.”
—Design*Sponge
(
various)
About the Author
From a childhood love of sweets, Valerie Gordon developed a lifelong passion for baking. After spending her formative culinary years working in restaurants in San Francisco and Los Angeles, she opened Valerie Confections with her partner, Stan Weightman Jr., in 2003. Valerie has been featured in Vogue, House & Garden, Newsweek, InStyle, USA Today, Bon Appétit, Food & Wine, and The Splendid Table, and on Unique Eats on Cooking Channel. Valerie and Stan live in Los Angeles with their two children, August and Lee.
Direct download links available for Sweet Epub Free
- Hardcover: 344 pages
- Publisher: Artisan (October 8, 2013)
- Language: English
- ISBN-10: 1579654681
- ISBN-13: 978-1579654689
- Product Dimensions: 10.6 x 8.3 x 1 inches
- Shipping Weight: 3 pounds
L.A. baker, Valerie Gordon, makes desserts worthy of Tinseltown, and that is the feeling you get when you pick up her lovely cookbook, Sweet. The cover features a cake garnished with edible gold leaf and the binding is even gold. You know you're about to meet some excellent recipes in a book like this.
Aside from being an attractive book, it is a well-made hardback with thick, glossy paper and stays open where I put it, no cookbook stand needed. Measurements are given in both weight and volume so those of you with strong preferences will be accommodated.
It is divided as follows: introduction; pedestal (celebration desserts); plate (everyday cakes); tin (pies and tarts); box (chocolates and confections); bowl (desserts to eat with a spoon); jar (cookies and bars); larder (jams and marmalades); hand (breakfast and snacks to eat on the go); and resources.
Gordon gives the reader a basic rundown on how she came to have her current bakery and then proceeds to the helpful stuff: an explanation of key uncommon ingredients in her recipes (commonplace to some of you: crème fraiche, nuts flours, atomized chocolate, etc) as well as a two page list of equipment that she uses in her baking kitchen.
The photography is full color and mostly full page, and I have to add, it is marvelous. The photo of Chasen's Banana Shortcake (or even Scandia's apple cake) is enough to get you to stop thumbing through the pages and get into the kitchen and start cooking. There isn't a photo for every recipe but there are for most recipes. A few arty shots of stacked tart tins and kitchen implements are scattered through with the recipes in place of food pictures, but the photography is all around excellent.
These recipes are well-written and precise.
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