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Pure Dessert

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description Pure Dessert Overview

Pure Dessert is a 2007 cookbook by pastry chef and author Alice Medrich. It organizes desserts around the distinctive flavors of ingredients such as milk, fruit, nuts, chocolate, grains, and spices, often using restrained combinations that keep the central ingredient recognizable. The book includes cakes, cookies, puddings, frozen desserts, and other preparations for home bakers interested in ingredient-focused pastry.

help Pure Dessert FAQ

Who is the author of Pure Dessert?

Pure Dessert was written by James Beard Award-winning pastry chef Alice Medrich and published in 2007. Medrich is famous for introducing the United States to the classic French truffle and popularizing the use of high-quality chocolate in baking.

What is the concept behind Pure Dessert?

The 2007 cookbook focuses on stripping away overly complex ingredients to highlight the pure, natural flavors of whole foods. Medrich emphasizes using simple elements like natural cocoa, pure vanilla, whole grains, and nuts to create elegant desserts.

Does Pure Dessert include gluten-free or whole grain options?

Yes, Alice Medrich actively explores the use of whole grains and alternative flours like buckwheat and spelt in this book. Long before it was a widespread trend, she was demonstrating how these flours could add complex, nutty flavors to sophisticated desserts.

Are the recipes difficult to make?

The recipes are generally praised for being accessible to home bakers while still feeling elegant enough for a dinner party. Medrich provides clear instructions for flavor pairings and techniques that don't require professional pastry training to execute successfully.

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