Sweet Simplicity : Jacques Pepin's Fruit Desserts
by Pepin, JacquesFormat: Hardcover
Pub. Date: 1999-04-01
Publisher(s): Pub Group West
Other versions by this Author
List Price: $29.95
Rent Book
Select for Price
New Book
We're Sorry
Sold Out
Used Book
We're Sorry
Sold Out
eBook
We're Sorry
Not Available
How Marketplace Works:
- This item is offered by an independent seller and not shipped from our warehouse
- Item details like edition and cover design may differ from our description; see seller's comments before ordering.
- Sellers much confirm and ship within two business days; otherwise, the order will be cancelled and refunded.
- Marketplace purchases cannot be returned to eCampus.com. Contact the seller directly for inquiries; if no response within two days, contact customer service.
- Additional shipping costs apply to Marketplace purchases. Review shipping costs at checkout.
Summary
The first dessert cookbook by one of America's favorite chefs, full of ideas for elegant and healthful ways to finish a meal. 35 color photos. Author signings.
Author Biography
Jacques Pepin immigrated to the United States as a young man and has since become one of the most revered chefs in the country. He is the host of the celebrated cooking programs Today's Gourmet, Jacques Pepin's Cooking Techniques, and Jacques Pepin's Kitchen, as well as the author of seventeen cookbooks, for which he was induced into the James Beard Foundation's Cookbook Hall of Fame in 1996. He is a dean of the French Culinary Institute in New York City and an adjunct faculty member at Boston University. He also writes a quarterly column for Food and Wine magazine. Mr. Pepin resides in Connecticut with his wife, Gloria.
Table of Contents
| Introduction | p. 5 |
| Apples | p. 9 |
| Sweet Apple Flake Confections | p. 11 |
| Cheese, Apple, and Nut Melange | p. 12 |
| Spicy Apple Charlotte | p. 14 |
| Meme's Apple Tart | p. 16 |
| Apples Grandma | p. 17 |
| Apple Rounds with Calvados Glaze | p. 18 |
| Baked Apple Tart | p. 21 |
| Caramelized Apple Timbales | p. 22 |
| Gratin of Apples, Walnuts, and Granola | p. 23 |
| Apricots | p. 25 |
| Apricot and Fig Souffle | p. 27 |
| Apricot Feuillete | p. 28 |
| Minted Apricot Fondue with Fresh Fruits | p. 30 |
| Apricot Compote | p. 32 |
| Apricot Delice | p. 33 |
| Apricot and Hazelnut Biscotti | p. 35 |
| Chocolate, Walnut, and Apricot Cookies | p. 36 |
| Baked Apricots with Almonds | p. 37 |
| Bananas | p. 39 |
| Lemon Bananas in Crisp Shells | p. 41 |
| Banana-Raspberry Sherbet with Raspberry Sauce | p. 42 |
| Banana-Mint Ice Cream with Raisin-Rum Sauce | p. 43 |
| Banana Fritters | p. 44 |
| Banana Tartlets | p. 46 |
| Broiled Bananas with Lemon and Sugar | p. 48 |
| Baked Bananas in Lemon-Rum Sauce | p. 49 |
| Blackberries, Blueberries, and Cranberries | p. 51 |
| Triple Layers of Blackberries and Kiwis with Honey-Armagnac Sauce | p. 53 |
| Blackberries in Creamy Honey Sauce | p. 54 |
| Blueberries with Brown Sugar | p. 55 |
| Custard with Blueberry Sauce | p. 57 |
| Blueberry Crumble | p. 58 |
| Blueberries au Citron | p. 59 |
| Russian Cranberry Kissel | p. 60 |
| Cranberry Souffles with Cranberry-Red Wine Sauce | p. 62 |
| Cherries | p. 65 |
| Cherry Bread Pudding | p. 67 |
| Top-Crust Cherry Pie | p. 69 |
| Cherry Compote | p. 71 |
| Summer Cherry Pudding with Rum Sauce | p. 73 |
| Gateau aux Cerises (Cherry Cake) | p. 75 |
| Sweet Cherry and Berry Tartlets with Raspberry Sauce | p. 76 |
| Grapefruits, Lemons, and Organes | p. 79 |
| Grapefruit and Kiwi Ambrosia | p. 81 |
| Crepe Souffles in Grapefruit Sauce | p. 83 |
| Grapefruit Gratin | p. 85 |
| Grapefruit in Nectar | p. 86 |
| Candied Grapefruit, Orange, and Lemon Chips | p. 87 |
| Lemon Mousse with Candied Lemon Slices | p. 89 |
| Oranges in Orange "Baskets" | p. 90 |
| Oranges in Grand Marnier | p. 91 |
| Candied Orange Rind | p. 92 |
| Orange and Grapefruit Segments | p. 93 |
| Grapes, Raisins, Dates, Figs, and Prunes | p. 95 |
| Grapes, Oranges, and Currants in Lime Cookie Cones | p. 99 |
| Grapes and Raisins in Lemon Juice | p. 100 |
| Grapes in Red Wine Sauce | p. 101 |
| Pecan-and-Armagnac-Stuffed Dates | p. 102 |
| Broiled Figs in Peach Sauce | p. 103 |
| Calimyrna Figs in Spicy Port Sauce | p. 104 |
| Frozen Black Velvet | p. 105 |
| Figs Vilamoura | p. 106 |
| Prunes and Grapefruit in Red Wine Sauce | p. 107 |
| Table of Contents provided by Syndetics. All Rights Reserved. |
An electronic version of this book is available through VitalSource.
This book is viewable on PC, Mac, iPhone, iPad, iPod Touch, and most smartphones.
By purchasing, you will be able to view this book online, as well as download it, for the chosen number of days.
Digital License
You are licensing a digital product for a set duration. Durations are set forth in the product description, with "Lifetime" typically meaning five (5) years of online access and permanent download to a supported device. All licenses are non-transferable.
More details can be found here.
A downloadable version of this book is available through the eCampus Reader or compatible Adobe readers.
Applications are available on iOS, Android, PC, Mac, and Windows Mobile platforms.
Please view the compatibility matrix prior to purchase.