eBook - 2013
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"Since 2003, Valerie Gordon has provided Angelenos with award-winning sweets and baked goods from her boutique in Silverlake and her booths at the Santa Monica and Hollywood farmers' markets. With two restaurants opening in 2013 and this comprehensive cookbook filled with her beloved recipes, now even more people can eat and bake the Valerie way. Favorite desserts like petits fours, cakes, truffles, and cookies have been perfected with the addition of candied rose petals, atomized chocolate, fleur de sel, matcha tea, and other special ingredients. Valerie re-creates desserts from Los Angeles's lost restaurants such as Chasen's and the Brown Derby; she simplifies the process of making jam; she provides an accessible way to mix and match components so readers can design their own luscious cakes and pies. Filled with helpful tricks, recipes for a range of tastes, and gorgeous full-color photographs, Sweet is destined to become every baker's favorite cookbook."-- Provided by publisher.
Publisher: New York, N.Y. :, Artisan,, 2013
ISBN: 9781579655952
Characteristics: 1 online resource (344 pages)
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May 10, 2019

damn good cookbook, informative, a lot of really tasty yet low effort recipes.

want to make your table look good at your next party or be the star of someone else's table at their party or just win the heart of a small sticky child?

this is the book for you.

Feb 21, 2017

Although this book was published in 2013, the author recently appeared on Food Network's The Kitchen and made the Chocolate Pots de Crème. Although Gordon was quick to say that she's not a trained chef, these recipes require a great deal of skill and top quality ingredients. The cakes, in particular, take a lot of time and effort. A sidebar titled "Helpful Hints for Cake Building" has six long steps. The author thoughtfully includes online resources for ingredients, equipment, décor, and packaging. I'll be content to just look at the gorgeous photographs in this cookbook.

ksoles Mar 20, 2015

Chocolate and raspberry? Ho-hum. Pineapple and coconut? Been there, done that. Lemon and toffee? Imaginative, puzzling and exciting! Thus begins Valerie Gordon's inspired new book, "Sweet": a lemon cake with toffee crunch, which expertly blends the subtler sides of each flavour and texture. The rest of the book follows suit, providing a gamut of unusual indulgences sure to pique the interest of any experienced baker.

A self-taught sensation from Los Angeles, Gordon began her business at the kitchen table and bases her desserts on handmade touches. She talks about the connection between sweets and memory and presents some fascinating research on several old recipes from famous restaurants. Gordon has carefully restored some of these recipes with the help of former restaurant bakers, evoking nostalgia for moments gone by.

"Sweet" tackles everything from the upscale champagne cake with 23-karat edible gold to classic Rice Krispies squares. Readers will delight in pumpkin seed toffee, blackberry-mango curd pie and white chocolate coconut cake along with an array of ice creams, cookies, and petit fours. Each recipe pairs with a deservedly beautiful colour photo.

Whether you crave retro banana crepes, brownies and chocolate chip cookies or cutting edge taste combinations, start clearing space on your cookbook shelf for Gordon's new release.


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