- Gebundene Ausgabe: 272 Seiten
- Verlag: Artisan (3. September 2007)
- Sprache: Englisch
- ISBN-10: 1579652115
- ISBN-13: 978-1579652111
- Größe und/oder Gewicht: 19,5 x 2,5 x 26,1 cm
- Durchschnittliche Kundenbewertung: Schreiben Sie die erste Bewertung
- Amazon Bestseller-Rang: Nr. 1.002.021 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
Pure Dessert: True Flavors, Inspiring Ingredients, and Simple Recipes (Englisch) Gebundene Ausgabe – 3. September 2007
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"Sure to attract the new generation of cooks devoted to elaborate simplicity"--Publishers Weekly
Delicate handmade cheeses, wholesome grains, organic yogurts, and great chocolates create pure and simple desserts that provide soul satisfaction through the pleasure of real flavours. Taste how sesame seeds and sesame oil completely redefine cake and the lovely, nutty flavour buckwheat flour brings to indulgent buttery cookies and strawberry shortcake. Medrich transforms ice cream by using honey, pound cake with the addition of olive oil and sherry, and meringue by adding chestnut flour and walnuts. Recipes like Cardamom-Roasted Figs and Chilled Oranges in Rum-Caramel Syrup prove that authentic, fresh flavours taste best and make for desserts that are easy and stylish.
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There is nothing that is overly sweet in this book, a flaw of many other dessert books. Alice allows the ingredients to shine, and has created recipes that provide more than just sweetness or richness. One of the points made throughout this book that I really agree with is that richer is not always better. Many think that having tons of eggs and loading up on the heavy cream will automatically make ice cream better, but Alice correctly points out that this is not always the case, and that in many instances, eggs get in the way of flavor, as does the use of too much sugar. She has done the recipe-testing to back it up as well! All of her recipes are extensively tested, and having tried out so many of them, I can vouch that anyone can feel sure about trying out a recipe for the first time and getting excellent results. I love reading her insights into why things work, as well as her discoveries that often go against the norm (for example, how cold infusions proved superior to hot infusions).
Her lebni tart is cheesecake-smooth, but with the characteristic tang of yogurt, perfectly balanced with a sweet, buttery, vanilla-flavored crust.
The brioche is feather-light, just sweet enough, and very buttery, but without tasting at all greasy.
Then there's her quark souffles. They're just lightly sweetened, with the slight tang of the cheese not being at all lost, and indeed, just perfect with berries.
As for those recipes with whole-grain flours, Alice points out how she created them not for health reasons, but for the textural benefits, as well as the interesting flavor they provide.
Her nibby buckwheat butter cookies are among my favorite cookies ever. They have a perfectly sandy yet crunchy texture, and the cacao nibs almost make these taste like a grown-up chocolate chip cookie.
The kamut pound cake is fantastic, especially with fleur de sel and black pepper sprinkled on top.
The cornmeal-buckwheat scones are also a must.
And I can't review this book without pointing out that her lemon squares are perfection. I have been spoiled by these and nothing else will ever do. Sweet, buttery crust, tangy, perfectly smooth and velvety lemon curd. Between the lemon squares, the lebni tart, and the brioche, those are three recipes that are worth the price of the book alone!
Do yourself a favor and get this book. As simple as the content seems, you'll find this deceiving as soon as you get a taste of any of the recipes.
Her take on dessert is that it should have simple, clear flavors and be delicious, with the best ingredients you can find. Many desserts today are cloyingly sweet or have too much going on with them. In "Pure Dessert" the title tells you exactly what you get. It's a celebration of wonderful ingredients, transformed into amazing desserts.