Gale Gand

Julia Moskin

From Gale Gand, award-winning executive pastry chef and host of Food Network's Sweet Dreams, more than 75 tempting desserts that are long on flavor . . . even when you're short on time.

Quick Desserts with Eight Ingredients or Less: A Cookbook

Gale Gand's Short and Sweet

Christie Matheson

Every weekend is worth celebrating when you can relax over a good brunch. Food Network host, cookbook author, celebrated chef, and mother of three, Gale Gand has long made brunch a part of her life because it’s the easiest way to gather around the table with family and friends. Now, in Gale Gand’s Brunch! she shares 100 recipes for scrumptious brunch fare, all destined to become household favorites. Traditional breakfast treats become inspired dishes when Gale shares how to effortlessly enliven the basics, like Iced Coffee with Cinnamon-Coffee Ice Cubes, Baked Eggs in Ham Cups, and Almond Ciabatta French Toast. In five mini-classes, she teaches how to master easy but impressive classic egg dishes–omelets, quiches, strata, frittata, and crêpes–with numerous variations on each. Finally, no cookbook by Gale would be complete without recipes for the wonderful baked goods she’s famous for, such as Ginger Scones with Peaches and Cream, Moist Orange-Date Muffins, Glazed Crullers, and Quick Pear Streusel Coffee Cake. Special occasion or not, brunch is a cinch with Gale’s irresistible recipes. Start off the day with zesty Breakfast Burritos for the kids, or wow visiting in-laws with Poached Salmon with Cucumber Yogurt. Anyone will find Gale’s salads, soups, and sides delicious and simple, and with 60 color photographs, you’ll be enticed to try a new recipe every weekend. Wake up to a great weekend with Gale Gand’s Brunch!

100 Fantastic Recipes for the Weekend's Best Meal: A Cookbook

Gale Gand's Brunch!

Rick Tramonto

Mary Goodbody

A treasury of innovative recipes from the executive chef of Chicago's renowned eatery Tru features some of the restaurant's most popular dishes, including hors d'oeuvres, soups, salads, poultry, fish, entrées, side dishes, cheese, and dessert dishes. 25,000 first printing.

A Cookbook from the Legendary Chicago Restaurant

Lisa Weiss

In this fun cookbook, award-winning pastry chef and Food Network star Gale Gand shares her favorite ways to indulge family and friends--and yourself--with sixty recipes devoted to two classic flavors, chocolate and vanilla. Organized into sections featuring chocolate and vanilla, Gand first offers tips on buying and working with chocolate, including demystifying those ever-confusing cacao percentages, before getting down to business with more than thirty luscious, tempting recipes. Organized by type of chocolate--dark, semi-sweet, milk, and white--they run the gamut from simple treats such as Chocolate-Praline Cake in a Jar and Creamy Dreamy Walnut Fudge to impress-the-guests desserts that include Mexican Hot Chocolate Fondue and Chocolate-Almond Upside-Down Cake. Moving onto vanilla, Gand offers tips on working with both vanilla beans and vanilla extract, revealing which is best for what, and includes a helpful substitution guide. And then it’s on to the good stuff: recipes for irresistible sweets that showcase vanilla’s beguiling flavor. With one section devoted to desserts using whole vanilla beans--think Vanilla Raspberry Rice Pudding with Lemon-Vanilla Caramel and Late-Night Vanilla Flan--and another focusing on extract--such as Vanilla-Blueberry Crumb Cake and Boston Cream Cupcakes--these are recipes that are anything but plain vanilla. Accompanied by amusing anecdotes, helpful make-ahead notes, and clear, uncomplicated techniques, Gand’s creations are as much fun to make as they are to eat.

A Baking Book

Chocolate and Vanilla

Presents one hundred-fifty recipes for lunches, including apple spice muffins, Thai summer rolls, garden vegetable coleslaw, and salted caramel brownies.

Gale Gand's Lunch!

Revive the midday meal! “Every dish hews to her philosophy of delicious, nourishing, and seasonally sourced foodstuffs, geared to kids and adults alike.” —Booklist (starred review) It’s time for a lunch revolution. Lunchtime doesn’t need to be about hurrying through an assortment of processed products. Make it a fabulous opportunity to enjoy delicious ingredients and flavor-packed dishes and to slow down while you eat (even if just for a few moments). Acclaimed chef Gale Gand shows you how to make it happen—simply and easily, and for a fraction of the price of prepared salads and sandwiches. Gand offers 150 recipes—including plenty of kid-friendly fare (tested and approved by Gand’s own children)—along with tons of tips for packing foods to go or turning lunch into a celebration with friends and family. As Gand says, when it comes to entertaining, “lunch is the new dinner.” Chapters on soups, pastas, salads, grains, fruits, and more, as well as desserts, drinks, dips, and snacks, provide countless combinations for memorable meals at home or on the go. “This book delivers, in the most wonderful way, the central meal of the day. We all aspire to send our children and ourselves off to school or work with the most amazing lunches. And the task just got a lot easier and more delicious with Lunch!” —Cat Cora, lifestyle entrepreneur and Iron Chef “Here’s to Gale’s Honey-Mustard Pretzel Rolls, Dilled Green Bean Pickles, and Fresh Ginger Ale, finished off with Apple Pie Pops or Devil Dogs. Or both! That middle child never looked so good.” —Sara Moulton, host of the public television show Sara’s Weeknight Meals

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

Whimsical Irresistible Desserts

Butter Sugar Flour Eggs

The Food Network star offers more than 125 recipes for miniature dessert treats, from ginger cookies to very red velvet cupcakes.

125 Luscious, Little Desserts

Gale Gand's Just a Bite

The opening of Tru in Chicago was the long-anticipated culmination of the dreams of executive chef Rick Tramonto and his partner, executive pastry chef Gale Gand. There Tramonto and Gand are free to unleash their superb culinary imaginations, serving wildly creative fare best described as progressive French-inspired cooking anchored in the finest European traditions. Tru reveals the secrets of Tramonto and Gand’ s award-winning cuisine–techniques and recipes they have evolved over the past twenty-five years of preparing some of the most delectable food in the world. This glorious cookbook offers more than seventy-five never-to-be-forgotten Tru favorites–starting with first courses such as Ricotta Gnocchi with Parmegiano-Reggiano Cream; greens such as Lemon Balm Salad with Yuzu Soy Dressing; and entrees including Black Trumpet Mushroom—Crusted Ahi Tuna and Roasted Beef Tenderloin with Truffled Potato Puree. Gale Gand provides recipes for an irresistible array of cheese courses and a variety of exquisite desserts, including Apricot Tart Tatin and Fromage Blanc Mousse with Blueberry Stew. Masterfully written recipes with careful attention to detail and easy step-by-step instructions will enable cooks of all levels to prepare and present unforgettable meals, enhance the dining ambience, and enjoy the taste of Tru perfection at home. Award-winning sommelier Scott Tyree suggests wines to complement every course. Tramonto and Gand also share the remarkable story of how they became two of the world’s great chefs and how they made Tru a four-star restaurant. On every page, Tru reflects an abiding love for food, a great passion for the table, and attention to all that goes into producing superb meals. Tru is the ultimate cookbook for anyone who appreciates food as inventive as it is beautiful. NOTE: This edition does not include photos.

Gale Gand

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