Pure Dessert

Front Cover
Artisan Books, 2007 - Cooking - 262 pages
5 Reviews
A refreshing change in every respect
When you are working with great ingredients, you want to keep it simple. You don't want to blur flavor by overcomplicating. This is why Pure Dessert, from the beloved Alice Medrich, offers the simplest of recipes, using the fewest ingredients in the most interesting ways. There are no glazes, fillings, or frostings--just dessert at its purest, most elemental, and most flavorful.
Alice deftly takes us places we haven't been using, for example, whole grains, usually reserved for breads, to bring a lovely nutty quality to cookies and strawberry shortcake. Pound cake takes on a new identity with a touch of olive oil and sherry. Unexpected cheeses make divine souffles. Chestnut flour and walnuts virtually transform meringue. Varietal honeys and raw sugars infuse ice creams and sherbets with delectable new flavor.
Inspired choices of ingredients are at the heart of this collection of entirely new recipes: sesame brittle ice cream, corn-flour tuiles with tangy sea salt and a warming bite of black pepper, honey caramels, strawberries with single-malt sabayon.
To witness Alice's idea-stream as she describes how she arrived at each combination is to instantly understand why three of her books have won Best Cookbook of the Year. She's an experimenter, tinkerer, and sleuth, fascinated with trial and error, with the effects of small changes in recipes, exploring combinations tirelessly and making remarkable discoveries. Does cold cream or hot cream do a better job coaxing out the flavor of mint leaves or rose petals? Why is it that dusting a warm brownie with spices gives it an enticing aromatic nose, whereas putting the spice in the batter blurs the chocolate flavor? Do cooked strawberries or raw make for the better sorbet?
Loaded with advice and novel suggestions, with great recipes and eye-catching, full-color photographs that show off these simple, straightforward desserts, Pure Dessert is an education and a revelation. Thank you, Alice!ert can be, focusing on fewer but finer ingredients and using them in fresh ways.
  

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Review: Pure Dessert

User Review  - Teresa O'meara - Goodreads

Amazing recipes that do really interesting things with flavors that I would not have thought to put together but now I am so happy that I have. I checked it out from the library and then bought a copy so I could always get at them. Read full review

Review: Pure Dessert

User Review  - Daisy - Goodreads

Eating dessert while reading this... ha ha. Read full review

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Contents

IN PURSUIT OF PLEASURE
PURSUING FLAVOR
32
WHY BOTHER?
45
The Flavors of Grain Nuts and Seeds
56
COOKIES 20
84
The Flavors of Fruit
98
The Flavors of Chocolate
134
PURE AND SIMPLE CHOCOLATE
156
TASTING SUGAR
194
The Flavors of Herbs and Spices Flowers and Leaves
198
TIPS ON ICE CREAM MAKING
224
The Flavors of Wine Beer and Spirits
230
RESOURCES
249
ACKNOWLEDGEMENTS
253
INDEX
255
Copyright

The Flavors of Honey and Sugar
170

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About the author (2007)

Alice Medrich is truly a star in the baking world, having won more cookbook-of-the-year awards and best in the dessert and baking category awards than any other author. She received her formal training at the prestigious Êcole Lenôtre in France, and is widely credited with introducing the chocolate truffle to the United States when she began making and selling them at her influential Berkeley dessert shop, Cocolat. She has since left the retail world, devoting much of her career to teaching and sharing her expansive knowledge about baking. She is the author of Flavor Flours , Seriously Bitter Swee t (a complete revision of her 2003 IACP-prize-winning BitterSweet ), Sinfully Easy Delicious Desserts, Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies, Pure Dessert, and Chocolate Holidays.

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