Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.

  • Apple
  • Android
  • Windows Phone
  • Android

To get the free app, enter your email address or mobile phone number.

Buy Used
$5.02
Condition: Used: Acceptable
Comment: This item is listed as acceptable and has probably been well used. It could have considerable writing or highlighting throughout but is still usable and has been priced accordingly. Please do not buy if you are expecting a perfect copy. It has a couple more reads left before its time to be recycled. We ship within 1 business day and offer no hassle returns. Big Hearted Books shares its profits with schools, churches and non-profit groups throughout New England. Thank you for your support!
Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See all 2 images

Sweet Simplicity: Jacques Pepins Fruit Desserts Hardcover – June, 1999

4.7 out of 5 stars 11 customer reviews

See all formats and editions Hide other formats and editions
Price
New from Used from
Hardcover
"Please retry"
$28.45 $1.03

Explore these great cookbooks from the publisher of The Food Lab.
Cooking in the New Year
Explore these great cookbooks from the publisher of The Food Lab.Learn more.

Editorial Reviews

Amazon.com Review

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

Review

...it contains about 150 recipes organized by type of fruit, and the operating philosophy here is simplicity of technique and flavor. It is not uncommon to see recipes with only two or three steps (an obvious blessing), and, for the most part, the recipes are refreshing both in taste and concept...Pepin has come up with new techniques that are both simple and often dazzling...One tester wrote, "If I had the time, I would systematically make every recipe." -- Cook's Illustrated magazine, July/Aug 1999

Take Pepin's "Sweet Simplicity." These are straightforward recipes for the home cook, with roots in French country cooking...Pepin's recipes enhance the natural goodness of fruit, adding simple touches of preserves for sweetening and almonds for crunch. It's so refreshing to rediscover the quintessential flavors of fruit without the masks of heavy, overdone preparations. An experienced cook might be tempted to gussy up the recipes, but don't mess with the master. Try them as printed first. For instance, there are no eggs in the Cherry Bread Pudding. Could this be a mistake? Nope. The dish set up beautifully...One tester asked for the recipe "right now." This book is also lovely to look at. Each fruit is given its own chapter, with handsome black and white photos complementing the short text describing seasonal availability, varieties and uses. -- Seattle Times, July 21, 1999

The book is well-organized, and each chapter offers information about particular fruits...As for the recipes, there are some fabulous no-bake offerings that would be perfect to make right now: mangoes with cognac, for instance, takes 10 minutes to prepare and couldn't be more elegant...Especially enjoyable is the chapter on uncommon fruits such as guava, papayas and quinces. And health-conscious cooks will welcome the nutrition information provided with each recipe. -- New York Daily News, July 21, 1999
NO_CONTENT_IN_FEATURE

Image
Looking for the Audiobook Edition?
Tell us that you'd like this title to be produced as an audiobook, and we'll alert our colleagues at Audible.com. If you are the author or rights holder, let Audible help you produce the audiobook: Learn more at ACX.com.

Product Details

  • Hardcover: 224 pages
  • Publisher: Bay Books & Tapes (June 1999)
  • Language: English
  • ISBN-10: 0912333987
  • ISBN-13: 978-0912333984
  • Product Dimensions: 9.5 x 9 x 1 inches
  • Shipping Weight: 2.3 pounds
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (11 customer reviews)
  • Amazon Best Sellers Rank: #50,496 in Books (See Top 100 in Books)

More About the Author

Jacques Pepin is the author of twenty-one cookbooks, including the best-selling The Apprentice and the award-winning Jacques Pepin Celebrates and Julia and Jacques Cooking at Home (with Julia Child). He has appeared regularly on PBS programs for more than a decade, hosting over three hundred cooking shows. A contributing editor for Food & Wine, he is the dean of special programs at the French Culinary Institute in New York City. Before coming to the United States, he served as personal chef to three French heads of state.

Customer Reviews

Top Customer Reviews

Format: Hardcover
Jacques has done it again! Each fruit has its own chapter with descriptions of varities of each fruit, ripeness tests, many color pictures of the finished results along with the uncomplicated recipes.
Fresh fruit season is beginning, so the big decision is where to start. There are great sounding recipes for all seasons, plus preparation time and nutritional analysis for all of them.
Jacques' PBS shows are always special as are his cookbooks. Keep them coming. A great read!
Comment 12 of 12 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Hardcover Verified Purchase
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.
Comment 11 of 11 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
By A Customer on December 29, 1999
Format: Hardcover
Looking for something different to cap off a dinner party, I was loaned this book by a friend. I've tried several recipes - all work just as described. I especially like the many 'easy' recipes that take little time, and the fact that many recipes are light on fat. It's a lovely book.
Comment 11 of 11 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Hardcover
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.
Comment 4 of 4 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Hardcover Verified Purchase
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.
Comment 3 of 3 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Hardcover Verified Purchase
Cook's Illustrated reviewed it back then and that is why I bought it 12 years ago and it is a "go to cookbook." I couldn't believe how these recipes - with not many ingredients and techniques - tasted fantastic! It has the best poached peach recipe and also gives suggestions for alternative ingredients/tastes. I have also used the blueberry dessert for those with heart problems. We live near orchards, so this book is perfect. I wouldn't use any fruit from an average supermarket. I recommend this cookbook for all Americans looking to sophisticate their palates.

Every recipe is like a lesson. So this cookbook is an education in cooking as well. It changed my ways from sweet and heavy desserts to sweet simplicity. A dinner guest should leave the table feeling satisfied, not over stuffed. Great to see the cookbook still available from second hand dealers. Highly recommended.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse

Want to discover more products? Check out this page to see more: raspberry centerpiece