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Sweet Simplicity: Jacques Pepin's Fruit Desserts

Pepin, Jacques

18 ratings by Goodreads
ISBN 10: 0912333987 / ISBN 13: 9780912333984
Published by Bay Books, San Francisco, California, U.S.A., 1999
Condition: Fine Hardcover
From oddduckbooks (Silverdale, WA, U.S.A.)

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Pages # 224 Cover: Clean Fnt/BK Inside Pages: Clean Paste Downs: Clean Fnt/BK Free Front Pages: Clean Fnt/Bk Free Back Pages: Clean Foreedge: Clean Half Title Page: Clean Title Page: Clean Spine: Tight Corners: Clean Dust Jacket: minoe shelving,stains fnt/bk. Bookseller Inventory # 007200

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Bibliographic Details

Title: Sweet Simplicity: Jacques Pepin's Fruit ...

Publisher: Bay Books, San Francisco, California, U.S.A.

Publication Date: 1999

Binding: Hard Cover Fine

Book Condition:Fine

Dust Jacket Condition: Fine

Edition: 1st Edition

Book Type: Cook Book

About this title

Synopsis:

Desserts have always been the most adored course on the modern menu--and the most maligned: one person's "sweet, rich and decadent" treat is another's "fattening, calorific, and overindulgent: sin. Jacques Pepin, culinary superstar, comes to the rescue with "Sweet Simplicity, proving that simple and healthy can also be part of the definition of a great dessert. With more than 155 recipes organized alphabetically by fruit, "Sweet Simplicity runs the gamut from fresh seasonal fruit presentations to guest-pleasers like Apricot and Gif Souffle. Both simple and inspiring, recipes such as Blackberries in Creamy Honey Sauce, a classic baked Apple Tart, Top-Crust Cherry Pie, and Raspberry Trifle with Nectarine Sauce are infused with Pepin's sophisticated sensibility and delicate touch.

Review:

There's no reason to deny yourself the pleasures of dessert when you're cooking with Jacques Pépin, for he's assembled a delicious assortment of fruit desserts in Sweet Simplicity. From summer's Fragrant Melon Soup (with one scant gram of fat per serving) to the winter warmer Grapefruit Gratin, Pépin serves up swift and sweet endings suitable for every season of the year. Organized by type of fruit, the beautifully photographed book offers more than 115 recipes for old favorites such as Nectarine Crisp and Banana Fritters, as well as fanciful new dishes, including Grapes, Oranges, and Currants in Lime Cookie Cones and Pinwheels of Peaches with Strawberry Coulis. Nutritional information accompanies each easy-to-read entry, and as one might expect from Claudine's father and instructor, the directions are clear and informative (heating a lime in a microwave oven yields more juice than just pressing it on the counter before slicing, for example). Nearly all of the desserts in the book are low in fat and light in calories, and even the heartiest, such as Warm Raspberry Gratin with Sour Cream, have only about as much fat as a Snickers bar. To achieve this level of healthfulness in a dessert cookbook, Pépin doesn't rely on silly low-cal substitutes, but instead on the rich, sweet, ripe fruits themselves--and he's careful to note that the ripeness of the fruit usually determines the quality of the dish. --Rebecca A. Staffel

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