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Rating: 
Summary: Perfect Endings
Review: 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!
Rating: 
Summary: a user-friendly cookbook by the master
Review: 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.
Rating:
Summary: a user-friendly cookbook by the master
Review: 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.
Rating:
Summary: Perfect Endings
Review: 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.
Rating:
Summary: Outstanding! Let the fruit's natural taste shine through!
Review: 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.
Rating:
Summary: Outstanding! Let the fruit's natural taste shine through!
Review: 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.
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