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Pure Dessert by Alice Medrich (2007, Hardcover)
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Brenham Book Company (1046)
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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. 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.
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About this product
Product Identifiers
PublisherArtisan
ISBN-101579652115
ISBN-139781579652111
eBay Product ID (ePID)57036714
Product Key Features
Book TitlePure Dessert
Number of Pages272 Pages
LanguageEnglish
Publication Year2007
TopicCourses & Dishes / Desserts
IllustratorYes
GenreCooking
AuthorAlice Medrich
FormatHardcover
Dimensions
Item Height1 in
Item Weight0.2 Oz
Item Length10.3 in
Item Width7.7 in
Additional Product Features
Intended AudienceTrade
LCCN2006-050411
Dewey Edition22
Dewey Decimal641.8/6
Table Of ContentContents IN PURSUIT OF PLEASURE viii Before You Start 1 A LIGHT SWITCHED ON: PURSUING FLAVOR 32 The Flavors of Milk 34 WHY BOTHER? 45 The Flavors of Grain, Nuts, and Seeds 56 EXPERIMENTING WITH UNKNOWNS: COOKIES 2.0 84 The Flavors of Fruit 98 The Flavors of Chocolate 134 PURE AND SIMPLE CHOCOLATE 156 The Flavors of Honey and Sugar 170 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
SynopsisA 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 soufflés. 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!, 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 jobcoaxing 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!, Medrich reshapes the universe of sweets by focusing on fewer but finer ingredients and using them in fresh ways. The renowned baker and three-time Cookbook of the Year winners recipes are not only better-tasting and unusual, theyre more healthful as well. Illustrated., 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
LC Classification NumberTX773.M4276 2007
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Ratings and Reviews
Most relevant reviews
- Feb 07, 2018
Simple Desserts With Lots Of Flavor
Alice Medrich is already one of my favorite cookbook authors, and I was intrigued by the concept for this book. I have not been disappointed. The recipes are simple, for the most part, and not usually oversweet, but have great flavor. I made the lime bars, which were an immediate hit with both my husband and his friend and the sesame cake, which was very good. Everyone who tried it really liked it. The recipes are generally quick to prepare and not too sweet. I'm planning on making many more as time allows.Verified purchase: YesCondition: Pre-owned
- Mar 08, 2025
Love it
Great book, great recipes, great price!Verified purchase: YesCondition: Pre-owned
