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Sweet Enough: A Dessert Cookbook Hardcover – March 28, 2023
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“Filled with no-fuss recipes perfect for quick and easy baking projects . . . blissfully effortless.”—People
A BEST COOKBOOK OF THE YEAR: San Francisco Chronicle, New York Post, Vice
Casual, effortless, chic: These are not words you’d use to describe most desserts. But before Alison Roman made recipes so perfect that they go by one name—The Cookie, The Pasta, The Lemon Cake—she was a restaurant pastry chef who spent most of her time learning to make things the hard way. She studied flavor, technique, and precision, then distilled her knowledge to pare it all down to create dessert recipes that feel special and approachable, impressive and doable. In Sweet Enough, Alison has written the book for people who think they don’t have the time or skill to pull off dessert. Here, the desserts you want to make right away, you can make right away.
Alison shows you how to make simple yet sublime sweets with her trademark casualness, like how to make jam in the oven, then turn that jam into a dessert—swirled into ice cream or folded into easy one-bowl cake batter. (Opening a jar of jam is more than fine, too.) She waxes poetic on the virtues of frozen fruit and teaches you the best way to throw your own Sundae Party. There are effortless cakes that take just minutes to get into a pan. And there are new, instant classics with a signature Alison twist, like Salted Lemon Pie, Raspberries and Sour Cream, Toasted Rice Pudding, or a Caramelized Maple Tart. Requiring little more than your own two hands and a few mixing bowls, the recipes are geared towards those without fancy equipment or specialty ingredients.
Whether you’re a dedicated baker or, better yet, someone who doesn’t think they are a baker, Sweet Enough lets you finish any dinner, any party, or any car ride to a dinner party with a little something wonderful and sweet.
- Print length304 pages
- LanguageEnglish
- PublisherClarkson Potter
- Publication dateMarch 28, 2023
- Dimensions8.29 x 1.04 x 10.28 inches
- ISBN-101984826395
- ISBN-13978-1984826398
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From the Publisher
![“Desserts should be for anyone, needing little more than two hands and a modicum of patience.”](https://m.media-amazon.com/images/S/aplus-media-library-service-media/63dd5a46-ca66-41d9-bdd1-4ffd52935e9e.__CR0,0,970,600_PT0_SX970_V1___.jpg)
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Double Crusted Pie |
Thin Maple Pancakes |
Tomato Tart |
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Bonnie’s Upside Down Pineapple Cake |
Birthday Cookies |
Cold Carrot Cake |
![Text reading “Unfussy desserts to add a slice of joy to your everyday" and image of apple galette](https://m.media-amazon.com/images/S/aplus-media-library-service-media/2f1152a2-d861-407b-9943-c07d341b55be.__CR0,0,970,600_PT0_SX970_V1___.jpg)
Editorial Reviews
About the Author
Excerpt. © Reprinted by permission. All rights reserved.
Something I hear all the time when I bring up desserts is, “I can cook, but I can’t bake.” Of course, I know why people say or think that: Conventional wisdom suggests that cooking is wild and free, encouraging creativity and improvisation. Desserts, on the other hand, should be tidy and precise. Prim, proper, controlled. Scientific, even. But as someone who would never be described as tidy or precise, who is not prim or proper, who is not a scientist, I reject those sentiments.
I am, however, a person who finds joy in licking the leftover pudding at the bottom of the pot, who can’t help but slice a pie before it’s properly cooled just to taste the insides (even though I will tell you not to), who will buy all the short-lived sour cherries I can and frantically cook them down with an unmeasured amount of sugar so I can still taste them all year long. I am a person who wipes floury hands on their pants, who will use only one bowl to mix a cake batter if it means I don’t have to wash another thing, who will avoid using anything that gets plugged in at all costs, even if (or especially when) it means whipping cream by hand. Desserts, baking, whatever we want to call it here (this book contains both desserts that are not baked and baked goods that are not dessert) should be for anyone, at any time, requiring little more than two hands and a modicum of patience.
Sweet things, by nature, are a little frivolous, which is probably why I love them. Gestures that demonstrate joy can exist just to exist, a simple but valuable reminder that desire is as important as hunger, wants as important as needs. And the gestures can be small but nevertheless significant—ripe berries sweetened with sugar and crushed into sour cream; a giant, buttery cookie topped with rainbow sprinkles. They are an additive; our lives do not depend on these mini-pleasures. We will not wither away if there is no pudding for dessert. But what a nice thing to do to remind ourselves and each other that we live for more than necessity. That there is more than practicality; there are flowers for yourself just because, a fluffy cake with candles for making it through another turn around the sun, a bowl of ripe fruit dressed with bittersweet amaro at the end of a meal because you don’t want the night to end, a small sliver of cold carrot cake for breakfast because it just tastes so nice.
Generally speaking, my recipe style and aesthetic could be described as “rustic,” “carefree,” “approachable.” My desserts tend to follow suit, a little wild-looking and decidedly unkempt. Perfect they are not; I admit that I didn’t so much choose this aesthetic as this aesthetic chose me.
Rusticness aside, these recipes are intentionally simple and especially flexible. Some of the recipes don’t require an oven or even a stovetop. I wanted to write a dessert book that celebrated the excellence of basicness rather than distract with needless complexities. Most have suggestions for you to fancy things up as you wish, which will always be easy when you have a great, reliable, and foolproof base recipe to start with. You have to walk before you run, etc.
My hope for you, reading this book and hopefully baking (or assembling) your way through it, is that you strive for the animalistically irresistible, not aesthetically pristine—I find the two are rarely the same. Think of the best piece of fruit you’ve ever had, likely falling apart on the way to your mouth, juices dribbling down your forearm. Or maybe a lasagna, too cheesy and delicious to be willingly cut into perfect squares.
Maybe I’m just compensating for the fact that despite my formal training as a pastry chef in a restaurant kitchen, combined with additional years of baking and whisking and pouring and scraping and stacking and rolling and folding, I’m still not an expert. My pies still leak, cheesecakes crack, and pound cakes are pulled from the oven before they’re fully baked. Lopsided and wonky, occasionally almost burned, unevenly frosted, my desserts are consistently imperfect. But perfection is boring, and these recipes—baked longer than you think, so the edges caramelize and stay crunchy; seasoned with enough salt to taste the butter; just sweet enough with sugar to qualify as dessert, but not so much that you can’t taste the sour, the bitter, the salt, and the fruit—well, damn, if they aren’t delicious. And when they come out of your kitchen, I hope you, too, feel that they’re full of joy, imperfections and all.
Product details
- Publisher : Clarkson Potter (March 28, 2023)
- Language : English
- Hardcover : 304 pages
- ISBN-10 : 1984826395
- ISBN-13 : 978-1984826398
- Item Weight : 2.9 pounds
- Dimensions : 8.29 x 1.04 x 10.28 inches
- Best Sellers Rank: #6,495 in Books (See Top 100 in Books)
- #2 in Pastry Baking (Books)
- #6 in Party Cooking
- Customer Reviews:
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About the author
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ALISON ROMAN is the author of The New York Times bestselling cookbooks Nothing Fancy and Dining In. She is a former bi-weekly columnist for the Cooking section of The New York Times and senior food editor at Bon Appétit Magazine. Creator of house favorites such as Shallot Pasta and #thecookies, her highly cookable recipes frequently achieve massive popularity in both home kitchens and on the internet. You can find her and her recipes every other week on her YouTube series, Home Movies, as well as her successful newsletter, titled simply, A Newsletter. Sign up for both over on alisoneroman.com and instagram.com/alisoneroman.
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Learn more how customers reviews work on AmazonCustomers say
Customers find the recipes in the book wonderful, impressive, and low-effort. They also describe the book as a fun, inspirational read with glorious photography and tips. Readers also appreciate the beautiful design and user-friendly layout. They find the writing style personable, witty, and funny.
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Customers find the recipes in the book wonderful, impressive, and delightful. They also describe the book as a treasure trove of delightful treats.
"This is a great cookbook, have so far only made the Ricotta Cake over and over and over...." Read more
"...Very delicious - with leeks, cheddar and cream as the supporting cast. Definitely a make again for lunch guests with a green salad...." Read more
"...I appreciate how clear the instructions are and how the recipes are paced to make the process as efficient as possible..." Read more
"...I was surprised at how simple the recipe was. And it was in fact buttery, chocoately, and rich. I couldn't stop eating it...." Read more
Customers find the book a fun, perfect read that's simple and basic but not boring. They also appreciate the casual vibe and interesting stories by the author.
"...The same easy, casual vibe that accompanied the recipes in her first two books is here too...." Read more
"...And it was in fact buttery, chocoately, and rich. I couldn't stop eating it...." Read more
"Great book - borrowed from the my library. I tried a number of the recipes...." Read more
"...And the savory dessert section is excellent. Great book to have in your collection." Read more
Customers find the book design very beautiful, with light, joy, flavor, and color.
"...On a superficial note, the book itself is beautiful - the photos look like they came out of a fashion spread (in a good way) and her writing is..." Read more
"...With stunning photography and a focus on natural ingredients, "Sweet Enough" is a treasure trove of delightful treats for anyone seeking a..." Read more
"...dish that will satisfy your family and friends and look beautifully appetizing until the last morsel is consumed...." Read more
"Alison is really good at this. Fun, sensual photography, beautiful design (not overly stylized like so many cookbooks lately), and honest writing..." Read more
Customers find the difficulty level of the book simple, basic, and user-friendly. They also say it's personal, unfussy, and real.
"...Simple and one will have most of the ingredients, at least for the Ricotta Cake." Read more
"...Her easy, do-able recipes and forgiving style not only allows for improvisation, but invites it. And you know what? It works!..." Read more
"...For a dessert book, it overall does not require lots of specialized equipment which I as a member of the Small Kitchen Gang very much appreciate...." Read more
"...are fairly simple, ingredients aren't outlandish, and it was quick to put together. I really enjoyed the ones I've made so far!..." Read more
Customers like the writing style. They say it's personable, witty, and funny.
"...came out of a fashion spread (in a good way) and her writing is incredibly personable and witty. 100/10 would recommend to my fellow baking novices." Read more
"...What truly sets this cookbook apart is Roman's accessible and engaging writing style, making even complex recipes feel approachable for home bakers...." Read more
"...design (not overly stylized like so many cookbooks lately), and honest writing that really captures her voice and point of view...." Read more
"...The pictures are STUNNING. Witty, funny, delicious - what more adjectives do you need?! Buy it!" Read more
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If you, like me, were already a fan of Alison Roman via her first two books, her deservingly viral #thestew, and/or her jammy, umami-packed reductions, then I'm going to bet that you will also love this book. The same easy, casual vibe that accompanied the recipes in her first two books is here too.
Casualness in baking is often frowned upon because it is thought, mostly correctly, that measurements must be fairly precise in order for cakes and breads to rise, but in these recipes, Roman tells you when it's okay to be more relaxed and when it's not. The (Cottage) Cheese Cake recipe, for example, suggests browning the butter that goes into it, or not, because it will turn out fine either way and it just depends on whether or not the baker wants to go to the trouble of babysitting browning butter or not.
The first recipe I tried was the (Cottage) Cheese Cake with Apricots. I used the suggested ricotta cheese and chose peaches for the fruit. (For the record, I did brown the butter because it has worked so well in other Roman recipes.) The cake turned out deliciously even though the peaches my husband brought home were not anywhere near their prime. Instead of getting mad at my husband and fretting that the cake would be a disaster, I just thought "fine, it will somehow be fine." And it honestly was. And my guests loved it!
My second pick was A Better Banana Bread. I've made a bunch of banana breads this year and thought I had already found a great one from Ruth Reichl, but this beat it. A friend who had liked Reichl's so much that she asked for the recipe, agreed that this one beat it. The crispy crust is what did it for me.
Then my curiosity won out with the Creamy Cauliflower Galette, one of several non-dessert recipes in the book. Very delicious - with leeks, cheddar and cream as the supporting cast. Definitely a make again for lunch guests with a green salad. Quite yummy and far from the same old, same old.
Next, I'm eyeing the Chocolate Sour Cream Pound Cake because of my wildly positive experiences with previous Roman recipes featuring chocolate in which strangers at parties have sought me out to ask where I got the recipe. I had rarely been that person before Roman.
If it isn't clear (lol), I really like this book. If you like desserts that are so sweet that your teeth want to fall out, this is not that book. But if you want to make easy, slightly different desserts in a relaxed manner that everybody will love, teeth and all, I have yet to find a better one than this.
![Customer image](https://cdn.statically.io/img/images-na.ssl-images-amazon.com/images/G/01/x-locale/common/transparent-pixel._V192234675_.gif)
Reviewed in the United States on May 25, 2023
If you, like me, were already a fan of Alison Roman via her first two books, her deservingly viral #thestew, and/or her jammy, umami-packed reductions, then I'm going to bet that you will also love this book. The same easy, casual vibe that accompanied the recipes in her first two books is here too.
Casualness in baking is often frowned upon because it is thought, mostly correctly, that measurements must be fairly precise in order for cakes and breads to rise, but in these recipes, Roman tells you when it's okay to be more relaxed and when it's not. The (Cottage) Cheese Cake recipe, for example, suggests browning the butter that goes into it, or not, because it will turn out fine either way and it just depends on whether or not the baker wants to go to the trouble of babysitting browning butter or not.
The first recipe I tried was the (Cottage) Cheese Cake with Apricots. I used the suggested ricotta cheese and chose peaches for the fruit. (For the record, I did brown the butter because it has worked so well in other Roman recipes.) The cake turned out deliciously even though the peaches my husband brought home were not anywhere near their prime. Instead of getting mad at my husband and fretting that the cake would be a disaster, I just thought "fine, it will somehow be fine." And it honestly was. And my guests loved it!
My second pick was A Better Banana Bread. I've made a bunch of banana breads this year and thought I had already found a great one from Ruth Reichl, but this beat it. A friend who had liked Reichl's so much that she asked for the recipe, agreed that this one beat it. The crispy crust is what did it for me.
Then my curiosity won out with the Creamy Cauliflower Galette, one of several non-dessert recipes in the book. Very delicious - with leeks, cheddar and cream as the supporting cast. Definitely a make again for lunch guests with a green salad. Quite yummy and far from the same old, same old.
Next, I'm eyeing the Chocolate Sour Cream Pound Cake because of my wildly positive experiences with previous Roman recipes featuring chocolate in which strangers at parties have sought me out to ask where I got the recipe. I had rarely been that person before Roman.
If it isn't clear (lol), I really like this book. If you like desserts that are so sweet that your teeth want to fall out, this is not that book. But if you want to make easy, slightly different desserts in a relaxed manner that everybody will love, teeth and all, I have yet to find a better one than this.
![Customer image](https://cdn.statically.io/img/m.media-amazon.com/images/I/81WNfhBiXML._SY88.jpg)
The chocolate sour cream pound cake was superb. I was surprised at how simple the recipe was. And it was in fact buttery, chocoately, and rich. I couldn't stop eating it. I also made the chocolate pudding (don't mind the less then appetizing photo). My husband and I couldn't stop taking spoonfuls of it. It was that good.
I can't wait to make more recipes! I do enjoy the little section of each recipe that tells you what to eat it with. Will be making more recipes soon (specifically the cottage cheese Apricot cake)
Edit: I've made the banana caramel from the banana split ice cream cake. It is dangerously good. I got a little lazy and just made an ice cream sundae with the banana caramel. It was excellent. Also made the yellow cake with tangy chocolate frosting. The yellow cake was fine, just a perfectly normal yellow cake. The frosting stood out for us though. Not too sweet but still a good texture and delicious.
![Customer image](https://cdn.statically.io/img/images-na.ssl-images-amazon.com/images/G/01/x-locale/common/transparent-pixel._V192234675_.gif)
Reviewed in the United States on April 11, 2023
The chocolate sour cream pound cake was superb. I was surprised at how simple the recipe was. And it was in fact buttery, chocoately, and rich. I couldn't stop eating it. I also made the chocolate pudding (don't mind the less then appetizing photo). My husband and I couldn't stop taking spoonfuls of it. It was that good.
I can't wait to make more recipes! I do enjoy the little section of each recipe that tells you what to eat it with. Will be making more recipes soon (specifically the cottage cheese Apricot cake)
Edit: I've made the banana caramel from the banana split ice cream cake. It is dangerously good. I got a little lazy and just made an ice cream sundae with the banana caramel. It was excellent. Also made the yellow cake with tangy chocolate frosting. The yellow cake was fine, just a perfectly normal yellow cake. The frosting stood out for us though. Not too sweet but still a good texture and delicious.
![Customer image](https://cdn.statically.io/img/m.media-amazon.com/images/I/71QaZu6dG2L._SY88.jpg)
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