Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.

  • Apple
  • Android
  • Windows Phone
  • Android

To get the free app, enter your mobile phone number.

Buy Used
+ $3.99 shipping
Used: Like New | Details
Condition: Used: Like New
Comment: Straight spine with no creases. Cover has no damage and pages show little wear. With pride from Motor City. All books guaranteed. Best Service, Best Prices.
Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See this image

A Sweet Quartet: Sugar, Almonds, Eggs, and Butter: A Baker's Tour, Including 33 Recipes Paperback – November 6, 2003

4.8 out of 5 stars 4 customer reviews

See all 2 formats and editions Hide other formats and editions
New from Used from
"Please retry"
$1.18 $0.38

100 Books for a Lifetime of Eating & Drinking
100 Books for a Lifetime of Eating & Drinking
 If you want to make an authentic tagine, bake mouth-watering cakes, or vicariously experience the life of a chef, you’ll find the book for it on this list.
click to open popover

Editorial Reviews

From Publishers Weekly

The author of Bread and Chocolate returns with another book that combines nonfiction and recipes. Rather than the autobiographical sketches in her previous book, however, here Gage folds in essays on four of baking's primary ingredients. The four central essays each follow a similar pattern: a trip to a producer, such as a hatchery or almond farm; a discussion of artificial substitutes such as aspartame or margarine; a dollop of history and science (e.g., an investigation of bitter versus sweet almonds), often followed by folklore on the subject. The recipes, from Palmiers to Green Almond Panna Cotta to Classic Shortbread, are clearly the product of a practiced hand (Gage owned a patisserie in San Francisco for 10 years). Logically, Gage has attempted to include recipes that present these ingredients in their most elemental form, but sometimes the choices for such a limited group seem odd. The sugar chapter includes recipes for Green Tea Granita and Popcorn Balls with Cashews, as well as for two pound cakes that, as Gage notes, could also have been filed under butter or eggs. A final chapter on all four ingredients, which includes one recipe an elaborate Croquembouche blends the four to their best and communal advantage.
Copyright 2002 Reed Business Information, Inc. --This text refers to the Hardcover edition.

From Library Journal

Former owner of San Francisco's well-known Patisserie Fran aise, Gage (Bread and Chocolate) traces the four building blocks of baking-sugar, almonds, eggs, and butter-from origin to kitchen. Dividing her book into four corresponding sections, she examines the history of sweeteners, natural and artificial; takes a behind-the-scenes look at egg and chick production; explores the circular connection among bees, honey, almonds, and humans; and chronicles the evolution of buttermaking from filling animal skins with milk and swinging them from tree branches, to a butter company where cows with computer chips embedded in their ears receive individually formulated portions of feed. Each chapter ends with a handful of recipes showcasing the featured ingredient, such as Peppermint Lollipops, Marzipan Ruffle Cake, and Meringue Triangles with Almonds. While many of the 33 recipes could easily fit under another section, the final chapter combines all four elements into one delightful recipe for a Croquembouche, a pyramid of mini cream puffs. A well-researched and fascinating look at ingredients that most bakers take for granted, this title is recommended for medium to large culinary history and bakery collections.
Pauline Baughman, Multnomah Cty. Lib., Portland, OR
Copyright 2002 Reed Business Information, Inc. --This text refers to the Hardcover edition.

New York Times best sellers
Browse the New York Times best sellers in popular categories like Fiction, Nonfiction, Picture Books and more. See more

Product Details

  • Paperback: 256 pages
  • Publisher: North Point Press; 1st edition (November 6, 2003)
  • Language: English
  • ISBN-10: 0865476748
  • ISBN-13: 978-0865476745
  • Product Dimensions: 7.9 x 6.4 x 0.8 inches
  • Shipping Weight: 13.1 ounces
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (4 customer reviews)
  • Amazon Best Sellers Rank: #7,122,016 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

on October 21, 2002
Format: Hardcover
0Comment| 16 people found this helpful. Was this review helpful to you?YesNoReport abuse
on February 4, 2003
Format: Hardcover
0Comment| 7 people found this helpful. Was this review helpful to you?YesNoReport abuse
on December 10, 2002
Format: Hardcover
0Comment| 6 people found this helpful. Was this review helpful to you?YesNoReport abuse
on July 20, 2015
Format: Hardcover|Verified Purchase
0Comment|Was this review helpful to you?YesNoReport abuse