Chocolate and Vanilla by Gale Gand and Lisa Weiss

  • Best-ever fudgy brownies

    from Chocolate and Vanilla Chocolate and Vanilla by Gale Gand and Lisa Weiss

    • Categories: Brownies, slices & bars; Dessert
    • Ingredients: butter; sugar; cocoa powder; walnuts; heavy cream; dark chocolate; coffee liqueur
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Chocolate-almond upside-down cake

    • CAMcooks on March 04, 2017

      I love this cake. Have made it several times and everyone else loves it as well. Followed the directions about sifting 3 times. This cake is light and airy and so chocolate.

    • CAMcooks on August 22, 2025

      Bought this book just for this cake. Followed directions exactly and it is amazing. I use hazelnuts and everyone loves it.

  • Golden vanilla layer cake with chocolate frosting

    • trudys_person on April 04, 2016

      This is an excellent classic birthday cake! The cake has a nice flavour and perfect fine crumb. I used 1 1/2 recipes of the frosting, to have a nice generous coating.

    • twoyolks on January 23, 2017

      I really liked the addition of almond extract to this cake. It added just another depth of flavor and made it a little different than a plain vanilla cake. The icing recipe didn't yield enough icing to really ice the whole cake so I'd increase the proportions in the future. Overall, this was a fine cake but nothing more.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 0307238520
  • ISBN 13 9780307238528
  • Linked ISBNs
  • Published Oct 10 2006
  • Format Hardcover
  • Page Count 144
  • Language English
  • Countries United States
  • Publisher Clarkson Potter

Publishers Text

Love Vanilla?
Award-winning pastry chef and Food Network star Gale Gand considers vanilla the lingerie of baking: It’s an invisible essential, the thing you put on before anything else; but when given the spotlight, it’s every bit as sexy and alluring as chocolate–vanilla fans would say even more so. In this flip/cookbook, 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.

Love Chocolate?
Say the word chocolate and a chocoholic’s face lights up with visions of utterly satisfying, rich pleasures. In this fun flip/cookbook, award-winning pastry chef and Food Network star Gale Gand shares her favorite ways to indulge family and friends–and yourself.

Gand 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. 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.

Other cookbooks by this author