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Perfect Light Desserts: Fabulous Cakes, Cookies, Pies, and More Made with Real Butter, Sugar, Flour, and Eggs, All Under 300 Calories Per Generous Serving Hardcover – October 17, 2006


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Perfect Light Desserts: Fabulous Cakes, Cookies, Pies, and More Made with Real Butter, Sugar, Flour, and Eggs, All Under 300 Calories Per Generous Serving + Bake!: Essential Techniques for Perfect Baking + Nick Malgieri's Bread: Over 60 Breads, Rolls and Cakes plus Delicious Recipes Using Them
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Product Details

  • Hardcover: 336 pages
  • Publisher: William Morrow Cookbooks (October 17, 2006)
  • Language: English
  • ISBN-10: 0060779292
  • ISBN-13: 978-0060779290
  • Product Dimensions: 9.4 x 7.7 x 1.1 inches
  • Shipping Weight: 2.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (16 customer reviews)
  • Amazon Best Sellers Rank: #280,906 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

Readers who know Malgieri as the author of such drool-inducing books as Chocolate, Perfect Cakes and Cookies Unlimited may be surprised to find the phrase "all under 300 calories per generous serving" on the cover of his new cookbook. Has the renowned pastry chef gone healthy? Only a little bit—and with nary a sprinkle of Splenda or spoonful of "buttery spread" in sight, Malgieri and Joachim (A Man, a Can, a Grill) offer 125 simple recipes for chocolate desserts; cakes; pies and tarts; puddings, custards and soufflés; fruit desserts; iced and frozen desserts; and cookies that happen to be lower in calories than most. Some recipes are for traditional desserts that are naturally low in calories and fat (Blueberry Pie, Peaches in Red Wine, Biscotti), while others use lighter ingredients, e.g., a combination of whole eggs and egg whites (instead of egg yolks) or low-fat dairy products (Chocolate Cupcakes with Brown Sugar Icing, Ginger Lovers' Pound Cake). The authors only go so far with their "light" approach, though: real butter and even real heavy cream appear in several recipes—the result being a well-rounded recipe collection for delicious and fairly guiltless treats. Photos. (On sale Oct. 17)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

About the Author

Nick Malgieri is the author of seven books, including A Baker's Tour, Perfect Cakes, Chocolate, and the James Beard Award–winning How to Bake. He is director of the baking program at the Institute of Culinary Education in New York City. His website, www.nickmalgieri .com, includes a schedule of his guest teacher appearances across the country.



David Joachim has written about healthy cooking for more than fifteen years. He has authored or collaborated on more than twenty-five cookbooks, including The Food Substitutions Bible and the New York Times bestseller A Man, a Can, a Grill. His A Man, a Can series has sold more than one million copies.


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Customer Reviews

4.6 out of 5 stars
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I look forward to trying all the recipes in 2007!
Everyday Baker
If you have family or friends who have similar concerns, or if you want to just cut some calories out of your diet, this is the book for you.
avid reader
Perfect Light Desserts makes a great match to meals with modern cuisine.
ThirstyBrooks

Most Helpful Customer Reviews

51 of 53 people found the following review helpful By B. Marold HALL OF FAMETOP 100 REVIEWER on December 28, 2006
Format: Hardcover
`Perfect Light Desserts' by baking teacher extraordinare, Nick Malgieri and veteran cookbook author David Joachim is a classic meld of baking technique and substitution cooking, fitting the skills of the two authors. There is probably no other baking writer's work on a `healthy' baking book I would expect more from than Malgieri, since I always go to his books first whenever there is a specific kind of recipe I wish to make. He doesn't always have what I want, but every time I use his recipe, the results exceed my expectations. I have even found better recipes in his book, especially `How to Bake' than I have in books which specialize in the subject I am searching.

David Joachim's contribution is utterly appropriate, as his latest opus was `The Food Substitutions Bible', being an encyclopedia of what ingredients, as in lower calorie for higher calorie, can be swapped for what.

The authors' introduction shows their technique is entirely in the direction I would have hoped. They use no `non-fat' ingredients and no artificial sweeteners, although they do use `lowered' fat products. Just as I am fond of Rachael Ray's take on fast cooking without relying on prepared convenience foods, these authors fill their book with low calorie and low fat recipes by concentrating on those recipes which tend to be lower in the bad stuff to begin with.

There is little mystery to how the recipe slimming is done. First, as stated above, the authors choose recipes that are not high in sugar and fat to begin with. Second, high fat ingredients such as dairy products are replaced with `moderate' fat substitutes or dairy products with extra body such as buttermilk or yogurt. Third, fat is replaced with vegetable products such as applesauce.
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28 of 28 people found the following review helpful By gypsy on February 13, 2007
Format: Hardcover
I have by now made six of the recipes in this book, one of them (the brownies) three times. Most cookbooks that I keep have an eight in ten success record. This book, however, is ten out of ten. The brownie recipe is one of the best I've ever tasted and certainly the best I've ever made. The fruitcake ended up being the highlight of a recent holiday potluck. The coconut poppy seed cake was the perfect birthday cake, and the reason I'm reviewing the book at this moment is that I handed a slice of spice cake to a co-worker who praised it for a good three minutes.

I always knew Malgieri was a great baking book author. I didn't realize how great until just this moment. I haven't had a failure yet from this book, and I can't even say that about classics like "The Joy of Cooking." Bravo, Mr. Malgieri!

p.s. Buy this book if you want to make some scrumptious, lower fat and calorie, desserts.
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23 of 23 people found the following review helpful By Everyday Baker on January 5, 2007
Format: Hardcover
I am a starter baker, so my husband bought this book for me as a Christmas present. I love the concept presented here by Nick Malgieri - real ingredients (real butter, real sugar, etc), less the amount, and still delicious desserts. I have tried two recipes so far, and both have turned out well (even though the tart crust contains only THREE tablespoons of butter, a minor miracle indeed!). What I also like about this book is that the ingredients and the equipment are simple and common in local supermarkets. None of the recipes requires fancy, exorbitantly priced rarities from the other side of the world. In addition, the recipes cover a range of dessert genres: chocolates (with an entire section devoted to it), cakes, tarts and pastries, ice creams, cookies. Nick also teaches you the basics of ingredients and baking techniques, along with helpful tips - so the book is educational as well (my husband was reading it for fun the other day!). One thing that this book doesn't have, but that I would've appreciated having, is prep time. Otherwise, no complaints from me. I look forward to trying all the recipes in 2007!
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16 of 19 people found the following review helpful By Seeking Health on October 25, 2006
Format: Hardcover
I always trust his books. They have been better than any other baking books I have used. I was a litttle put off that with so few calories the desserts would be good. No need to worry. The brownies alone are worth the price of the book. This is a wonderful book to have right before the holidays.
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3 of 3 people found the following review helpful By Music80 on March 5, 2013
Format: Hardcover Verified Purchase
I love this cookbook! I have many, many dessert cookbooks, some light, some not. I also often try recipes I find online. This book is the first place I now start when I want a light dessert. My kids especially love David's Skinny Chocolate Chip cookies, although I prefer the Chewy Oatmeal Raisin Cookies. I have made the oatmeal cookies also with cranberries, and with chocolate chips. They are simple to make and bake wonderfully. I wish I could tell you how they taste the 2nd day, but we have not made it to day two yet!
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17 of 24 people found the following review helpful By rodboomboom HALL OF FAMEVINE VOICE on October 26, 2006
Format: Hardcover
Malgieri certainly is a fine baker, as his extensive cookbooks demonstrate. Here he teams up with healthfood writer Joachim to provide dessert collection with reduced caloric recipes, each said to be under 300 calories. Each recipe has nutritional breakdown.

They achieve this by reducing or eliminating amount of sugar, butter and eggs. They do not use articial sweeteners or egg substitutes or whole grain flours. One can try and substitute some of this out if glycemic index is important.

There are some fine recipes in this collection with nice large format, paper stock and color photos galore, along with Source recommendations, Ingredients & Equipment discussion. I'm into the likes of Gratin of Summer Berries (with a magnificent sabayon topping); Honey and Hazelnut Biscotti; Earl Grey Panna Cotta; Strawberry Meringue Tart; Chocolate Banana Custard Tart.
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