Sweet Enough by Alison Roman

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    • Categories: Pies, tarts & pastries; Dessert
    • Ingredients: vanilla wafers; egg yolks; sweetened condensed milk; lemons; heavy cream; sour cream; kosher salt
    • Categories: Pies, tarts & pastries; Main course; Snacks; Appetizers / starters; French; Vegetarian
    • Ingredients: pie crust; cauliflower; leeks; white cheddar cheese; heavy cream; eggs
    • Categories: Cakes, large; Dessert
    • Ingredients: all-purpose flour; unsalted butter; eggs; buttermilk; strawberries; Demerara sugar
    • Categories: Cookies, biscuits & crackers; Afternoon tea
    • Ingredients: lemons; flaky sea salt; unsalted butter; all-purpose flour
    • Categories: Ice cream & frozen desserts; Dessert
    • Ingredients: cantaloupes; vanilla ice cream; honey; flaky salt

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  • Salted lemon cream pie

    • tarae1204 on January 03, 2023

      Very easy recipe. At 30 minutes of baking, the custard seemed under set so I let it bake 34 minutes. There were small clumps in the pie after it cooled, so I think 32 minutes might be the ideal bake time as the pie will continue to cook as it cools. The whipped cream/sour cream topping is good but doesn’t quite stand up to the richness of the pie. The custard is intensely, almost aggressively lemony thanks to the addition of salt.

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  • ISBN 10 1984826395
  • ISBN 13 9781984826398
  • Published Mar 28 2023
  • Format Hardcover
  • Page Count 304
  • Language English
  • Countries United States
  • Publisher Clarkson Potter

Publishers Text

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.

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