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The Sweet Spot: Dialing Back Sugar and Amping Up Flavor for Better Desserts by Bill Yosses and Peter Kaminsky

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Reviews about this book

  • Books for Better Living by Jenny Hartin

    Tempting desserts with less sugar are delivered in this beautiful book.

    Full review
  • Food52

    Author shares a few of his techniques for cutting back sugar from his newest cookbook.

    Full review
  • ISBN 10 0804189013
  • ISBN 13 9780804189019
  • Published Oct 24 2017
  • Format Hardcover
  • Page Count 272
  • Language English
  • Countries United States
  • Publisher Pam Krauss/Avery

Publishers Text

A game-changing collection of recipes that upend the very notion of “healthy” desserts by using sugar and fat as grace notes to enhance rather than dominate sweets.
 
“Use sugar as you would salt: to enhance flavors, not be the main flavor itself,” counsels former White House pastry chef Bill Yosses. The result of this simple yet revolutionary notion is healthier desserts that showcase unique flavors and textures without overdelivering on fat, sugar, and calories. The cornerstone of Bill’s philosophy for creating desserts to fit the more healthy-conscious way we want to eat today is packing them with better, more flavorful ingredients so you will be more satisfied with less on your plate. After all, dessert should be a dose of pleasure, not a source of penance. More than 100 delectable sweets, including Kabocha Persimmon Pie, Matcha Green Tea Roll with Fresh Berries and Cream, Alfonso Mango Cake, Lemon Kaffir Semifreddo, and Coconut Chocolate Apricot Cookies, are designed to bring diners to their bliss point more quickly, so they can have their cake . . . and eat it too. Complete with professional tips for ensuring that each confection is a treat for the eye as well, The Sweet Spot will have cooks thinking about dessert in a whole new way.


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