Cover image for Sweet simplicity : Jacques Pépin's fruit desserts
Sweet simplicity : Jacques Pépin's fruit desserts
Pépin, Jacques.
Personal Author:
Publication Information:
San Francisco : Bay Books, 1999.
Physical Description:
224 pages : color illustrations ; 25 cm
Format :


Call Number
Material Type
Home Location
Item Holds
TX773 .P445 1999 Adult Non-Fiction Central Closed Stacks

On Order



The first dessert cookbook by one of America's favorite chefs, full of ideas for elegant and healthful ways to finish a meal. 35 color photos. Author signings.

Author Notes

He served as the personal chef to Charles de Gualle. He earned his degrees in 18th-century French literature at Columbia University. He lives in Madison, Connecticut.

(Publisher Provided) Jacques Pépin (born December 18, 1935) is an internationally recognized French chef, television personality, and author working in the United States. Since the late 1980s, he has appeared on French and American television and written an array of cookbooks that have become bestsellers.

(Bowker Author Biography)

Table of Contents

Introductionp. 5
Applesp. 9
Sweet Apple Flake Confectionsp. 11
Cheese, Apple, and Nut Melangep. 12
Spicy Apple Charlottep. 14
Meme's Apple Tartp. 16
Apples Grandmap. 17
Apple Rounds with Calvados Glazep. 18
Baked Apple Tartp. 21
Caramelized Apple Timbalesp. 22
Gratin of Apples, Walnuts, and Granolap. 23
Apricotsp. 25
Apricot and Fig Soufflep. 27
Apricot Feuilletep. 28
Minted Apricot Fondue with Fresh Fruitsp. 30
Apricot Compotep. 32
Apricot Delicep. 33
Apricot and Hazelnut Biscottip. 35
Chocolate, Walnut, and Apricot Cookiesp. 36
Baked Apricots with Almondsp. 37
Bananasp. 39
Lemon Bananas in Crisp Shellsp. 41
Banana-Raspberry Sherbet with Raspberry Saucep. 42
Banana-Mint Ice Cream with Raisin-Rum Saucep. 43
Banana Frittersp. 44
Banana Tartletsp. 46
Broiled Bananas with Lemon and Sugarp. 48
Baked Bananas in Lemon-Rum Saucep. 49
Blackberries, Blueberries, and Cranberriesp. 51
Triple Layers of Blackberries and Kiwis with Honey-Armagnac Saucep. 53
Blackberries in Creamy Honey Saucep. 54
Blueberries with Brown Sugarp. 55
Custard with Blueberry Saucep. 57
Blueberry Crumblep. 58
Blueberries au Citronp. 59
Russian Cranberry Kisselp. 60
Cranberry Souffles with Cranberry-Red Wine Saucep. 62
Cherriesp. 65
Cherry Bread Puddingp. 67
Top-Crust Cherry Piep. 69
Cherry Compotep. 71
Summer Cherry Pudding with Rum Saucep. 73
Gateau aux Cerises (Cherry Cake)p. 75
Sweet Cherry and Berry Tartlets with Raspberry Saucep. 76
Grapefruits, Lemons, and Organesp. 79
Grapefruit and Kiwi Ambrosiap. 81
Crepe Souffles in Grapefruit Saucep. 83
Grapefruit Gratinp. 85
Grapefruit in Nectarp. 86
Candied Grapefruit, Orange, and Lemon Chipsp. 87
Lemon Mousse with Candied Lemon Slicesp. 89
Oranges in Orange "Baskets"p. 90
Oranges in Grand Marnierp. 91
Candied Orange Rindp. 92
Orange and Grapefruit Segmentsp. 93
Grapes, Raisins, Dates, Figs, and Prunesp. 95
Grapes, Oranges, and Currants in Lime Cookie Conesp. 99
Grapes and Raisins in Lemon Juicep. 100
Grapes in Red Wine Saucep. 101
Pecan-and-Armagnac-Stuffed Datesp. 102
Broiled Figs in Peach Saucep. 103
Calimyrna Figs in Spicy Port Saucep. 104
Frozen Black Velvetp. 105
Figs Vilamourap. 106
Prunes and Grapefruit in Red Wine Saucep. 107