Binding: Hardcover
ASIN: 0912333987
Manufacturer: Bay Books & Tapes
Average Customer Review: 
(From 7 total reviews)
List Price: $29.95
Amazon Price: $23.96 (6 new 15 used available)
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Editorial Reviews
Amazon.com:
There’s no reason to deny yourself the pleasures of dessert when you’re cooking with Jacques Pépin, for he’s assembled a delicious assortment of fruit desserts in Sweet Simplicity. From summer’s Fragrant Melon Soup (with one scant gram of fat per serving) to the winter warmer Grapefruit Gratin, Pépin serves up swift and sweet endings suitable for every season of the year. Organized by type of fruit, the beautifully photographed book offers more than 115 recipes for old favorites such as Nectarine Crisp and Banana Fritters, as well as fanciful new dishes, including Grapes, Oranges, and Currants in Lime Cookie Cones and Pinwheels of Peaches with Strawberry Coulis. Nutritional information accompanies each easy-to-read entry, and as one might expect from Claudine’s father and instructor, the directions are clear and informative (heating a lime in a microwave oven yields more juice than just pressing it on the counter before slicing, for example). Nearly all of the desserts in the book are low in fat and light in calories, and even the heartiest, such as Warm Raspberry Gratin with Sour Cream, have only about as much fat as a Snickers bar. To achieve this level of healthfulness in a dessert cookbook, Pépin doesn’t rely on silly low-cal substitutes, but instead on the rich, sweet, ripe fruits themselves–and he’s careful to note that the ripeness of the fruit usually determines the quality of the dish. –Rebecca A. Staffel
Book Description:
Jacques Ppin has endeared himself to fans of his cooking shows with his strong beliefs about food. To Ppin, preparing meals from wholesome, beautifully fresh ingredients is not only logical, practical, and economical — it’s delightful as well. Sweet Simplicity collects all of Ppin’s fruit confections in one handsome volume — more than 100 recipes in all. From Banana-Mint Ice Cream with Rum-Raisin Sauce to Roasted Caramelized Pears and Apricot-Fig Souffl, he transforms seasonal fruit into culinary masterworks. Illustrated throughout with 35 color photographs and organized alphabetically by type of fruit, this will be an essential volume for every home cook who loves desserts.
Customer Reviews
Wonderful by White Crane
This book is filled with easy-to-make, never-fail to impress deserts using fruit as the central theme. Most of the recipes are easy to understand, easy to make, and the ingredients are easy to find.
Everyday Sumptuous Desserts by rodboomboom
As Pepin states in his intro, desserts at his house are special meal events, but more regularly does he have fruit desserts. Such then is the emphasis of this collection featuring seasonal fruit in this easy to use and prepare fruit dessert recipe collection.
These are arranged by fruit with several what may be termed “standard recipes” while others are creative and not found in other collections. Being one who is attracted to the latter type, intrigued and delighted with the following: Cheeese, Apple and Nut Melange; Carmelized Apple Timbales; Lemon Bananas in Crisp Shells; Summer Cherry Pudding With Rum Sauce; Crepe Souffles in Grapefruit Sauce; Souffle of Mango with Mango Sauce; Fragrant Melon Soup; Peach and Walnut Tart; Pears Au Gratin; Roasted and Carmelized Pears; Quick Plum and Almond Cake.
I’m with Pepin in his approach to cooking and dining, here specifically that fruit desserts are refreshing and symphonic in bringing the entire meal into harmony. This book will aid in that realized goal.
It has wonderful color photos with many of the recipes, and instructions and advice on fruit buying and prep are worthwhile reading.
Outstanding! Let the fruit’s natural taste shine through! by Jack & Vickie McKee
This is a wonderful guide to using fruit at its best, whether fresh, frozen, or dried. I’d thought for some time that “Greene on Greens” and “The Grains Cookbook” by the late Bert Greene needed a third companion volume on fruit. Pepin’s solution is better. The first day I had it, I made blackberries in a honey cream sauce. I adapted the blackberry/kiwi recipe to use peaches instead of kiwi. I even like the melon recipes, and I don’t even care for melon! Pepin does rely a bit on special liqueurs such as kirsch, Grand Marnier, etc. But the Pepin way is the spirit of experimentation, so substituting something else might be just the ticket (my homemade cognac vanilla extract was superb with the blackberries and peaches). Simplicity is the word. If you love fruit, you can’t be without this serious book.
a user-friendly cookbook by the master by audrey_the_librarian
Jacques Pepin is a joy to watch on television. He is a natural teacher with a flair for beautiful yet simple little masterpieces in the kitchen.
This is my first book by Pepin, and those same talents shine through. Sections are divided into various fruits, and a one to three page introduction to each section gives information about the history, origin and uses for the fruits (including apples, apricots, bananas, berries, cherries, citrus, grapes, dates, mangoes, melons, peaches, pears, pineapples, plums and mixed fruits) as well as Mr. Pepin’s personal anecdotes. There are about 120 recipes and they are generally easy and not too time-consuming. Simple yet elegant. Each recipe contains information about yield, preparation time, and calories, protein, carbs, fat, cholesterol and sodium per serving.
The recipes I have tried have been well-explained and have come out as planned. Most, but not all, dishes are shown in color pictures. The index includes many ingredients so if you want to make something with, for example, red wine, you will easily find the eight recipes which use it.
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