Alice Medrich reshapes the universe of sweets by focusing on fewer but finer ingredients and using them in fresh ways.
<Br> Always an experimenter, tinkerer, and thinker, the renowned baker and three-time Cookbook of the Year winner Alice Medrich expands the dessert-making vocabulary in Pure Dessert. Using an exciting array of delicate handmade cheeses, wholesome grains, and other ingredients (often ethnic) that are now widely available, she broadens our flavor palate even as she simplifies and demystifies baking techniques.
Grains such as buckwheat bring a lovely nutty quality to cookies and strawberry shortcake. Pound cake takes on a whole new identity with a touch of olive oil and sherry. Chestnut flour and walnuts virtually transform meringue. Varietal honeys and raw sugars infuse ice creams and sherbets with delectable new flavor.
<Br> The desserts that Medrich has devised are not only better-tasting and unusual, but—because they’re not heavily sauced or sugared—they’re more healthful as well. With eye-catching, full-color photographs that show how easy it is to make these 150 simple, straightforward recipes, Pure Dessert is a revelation.
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沒有翻完，也沒來得及試做。前麵介紹基礎材料及其處理的部分講得很淺顯易懂， recipe本身則包含瞭太多各種口味的自製冰淇淋，顯得很重復。
评分沒有翻完，也沒來得及試做。前麵介紹基礎材料及其處理的部分講得很淺顯易懂， recipe本身則包含瞭太多各種口味的自製冰淇淋，顯得很重復。
评分沒有翻完，也沒來得及試做。前麵介紹基礎材料及其處理的部分講得很淺顯易懂， recipe本身則包含瞭太多各種口味的自製冰淇淋，顯得很重復。
评分沒有翻完，也沒來得及試做。前麵介紹基礎材料及其處理的部分講得很淺顯易懂， recipe本身則包含瞭太多各種口味的自製冰淇淋，顯得很重復。
评分沒有翻完，也沒來得及試做。前麵介紹基礎材料及其處理的部分講得很淺顯易懂， recipe本身則包含瞭太多各種口味的自製冰淇淋，顯得很重復。
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