by Alice Medrich
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Product Description
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 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!
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Average Customer Review:
0 of 0 people found the following review helpful:
 Almost perfect, 2008-08-16
His is a beautiful and inspirational cookbook. It's only flaw is a lack of photos. There are some beautiful photos, but they aren't labeled and they don't always correspond to the recipe on the facing page making it frustrating to try and figure out which recipe the photo is referencing. Ideally a cookbook should have photos of all the recipes in the book. Then again this may not be important to everyone.
1 of 1 people found the following review helpful:
 Extremely satisfying, 2008-07-20
Organized by flavors (milk, sugar, fruit, nuts and so on), this book creates exquisitely simple and incredibly satisfying recipes. In a nut shell, Alice Medrich rocks. I wasn;t blown away by the chapter on milk and fruit, but the nuts and grains recipe are fantastic. Particularly, the recipes for Nibby buckwheat cookies and the Italian chocolate almond torte never fail to please guests and hostess alike ;-)
2 of 2 people found the following review helpful:
Pure Dessert: A Focus on Flavor, 2008-07-08
I like the author's focus on using the best ingredients and simplifying recipes to allow the flavor of individual ingredients to shine.
Chapters include Before You Start (which includes recommendations on ingredients and equipment); the Flavors of Milk; Flavors of Grain, Nuts and Seeds; Flavors of Fruit; Flavors of Chocolate; Flavors of Honey and Sugar; Flavors of Herbs and Spices, Flowers and Leaves; and Flavors of Wine, Beer and Spirits.
The author's notes for each recipe are interesting, and directions are clear. Many recipes include possible variations, offering the cook even more options. The desserts include cookies, cakes, sherberts, ice creams, tarts, souffles, puddings, and a few more adventurous options (such as Mexican chocolate soup with cinnamon toasts).
Pure Desserts might have received five stars if it included more photos. The color photos featured in the book were beautifully staged, but I wish there had been many more.
This is similar to Baking by Flavor by Lisa Yokelson, but I would recommend Pure Dessert between the two.
5 of 6 people found the following review helpful:
totally reliable recipes, fantastic results, 2008-06-28
I love baking and making desserts and have collected lots of great recipes by Dorie Greenspan, Nigella Lawson, Maida Heatter and others. I only discovered Alice Medrich's books about six months ago but she's now become my absolute favorite. Out of all these authors, she's the only one whose recipes are absolutely reliable and always turn out perfectly. The almond cake and the Italian chocolate-almond torte in this book are amazing and I can't wait to try the rest. Inventive, well-designed recipes that taste wonderful and are not excessively complicated. Thanks, Alice!
1 of 2 people found the following review helpful:
Unusually delicious, 2008-05-21
The recipes in this book are not your boring everyday type of recipes,Oh no,no,no anything but! Deliciously unusual!
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