Pure Dessert: (Hardcover) by Medrich, Alice
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Hardcover; Published 9/5/2007; 272 Pages; ISBN 9781579652111
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Always an experimenter, tinkerer, and thinker, the renowned baker and three-time Cookbook of the Year winner Alice Medrich expands the dessert-making vocabulary in Pure Dessert. Using an exciting array of delicate handmade cheeses, wholesome grains, and other ingredients (often ethnic) that are now widely available, she broadens our flavor palate even as she simplifies and demystifies baking techniques.
Grains such as buckwheat bring a lovely nutty quality to cookies and strawberry shortcake. Pound cake takes on a whole new identity with a touch of olive oil and sherry. Chestnut flour and walnuts virtually transform meringue. Varietal honeys and raw sugars infuse ice creams and sherbets with delectable new flavor.
The desserts that Medrich has devised are not only better-tasting and unusual, but—because they’re not heavily sauced or sugared—they’re more healthful as well. With eye-catching, full-color photographs that show how easy it is to make these 150 simple, straightforward recipes, Pure Dessert is a revelation.
I heard about this book on an NPR segment; when they mentioned beer ice cream, I knew I had to get it for my brother. I had it sent to me so that I could put a note in it and flipped through the book. The recipes look yummy, and not difficult. Now I have to order one for me!0 of 0 users found this helpful. Was it helpful to you? Yes | No Report Violation »