The Sweet Spot: Asian-Inspired Desserts by Pichet Ong and Genevieve Ko

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Notes about this book

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Notes about Recipes in this book

  • Ginger oatmeal raisin cookies

    • pluralcow on March 27, 2013

      This has been my go-to cookie recipe for about five years. The candied ginger takes an already delicious oatmeal raisin cookie to another level.

    • Kinhawaii on September 28, 2021

      I agree with pluralcow- delicious & love the candied ginger addition. I got almost 60 cookies & made them bigger than an inch of dough. Will make again. The next day they were quite soft so heated the oven to 325F, put them back in on a rack on a sheet pan, turned off the oven & left it for several hours- then they were crunchy. Maybe it was too humid here- I did cook them for 12 minutes, the recommended maximum time.

  • Condensed milk pound cake

    • chawkins on March 07, 2018

      Very good, not too sweet with a crisp crust and very tender crumb.

  • Banana cake

    • yassoma on August 15, 2016

      Words cannot describe how absolutely great this banana cake is. I've been making banana bread for years, and once I tried this, I couldn't go back.

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  • ISBN 10 0061801623
  • ISBN 13 9780061801624
  • Published Jan 01 2009
  • Format eBook
  • Page Count 320
  • Language English
  • Countries United States
  • Publisher HarperCollins eBooks
  • Imprint HarperCollins eBooks

Publishers Text

When it comes to Asian desserts, most Americans think of fortune cookies. But, in fact, the Far East is home to a dazzling array of sweets rich with tropical fruits, crunchy nuts, aromatic spices, and, yes, even chocolate.

In The Sweet Spot, renowned pastry chef Pichet Ong presents a collection of one hundred recipes for cakes, cookies, pies, tarts, puddings, ice creams, candies, and more. There are traditional Asian desserts with innovative twists, such as Sesame Balls, Mango Sticky Rice, and Almond Tofu, and classic American favorites, like Spiced Coconut Brownies, Banana Cream Pie, and Cream Puffs, livened up with Asian ingredients and cooking techniques.

Eschewing the heavy use of butter and sugar, Ong instead highlights the vibrant flavors of Asia - jasmine, lychee, orange blossom water, passion fruit, yuzu, mangosteen, and sesame, to name just a few. And despite the complexity of flavors and textures, all of the recipes are easy enough to make in home kitchens, requiring minimal effort for maximum results. Dazzle dinner-party guests with elegant showstoppers - Thai Tea White Chocolate Tart, Coconut Cream Pie with Toasted Jasmine Rice Crust - or delight the family with simple weeknight treats - Pomegranate Sherbet, Ginger Oatmeal Raisin Cookies.

The Sweet Spot includes lush color photographs of almost all of the finished dishes, and a foreword from legendary restaurateur and chef Jean-Georges Vongerichten. Savory Asian cuisine has been popular in America for years. Now it's time to embrace the enticing range of exotic desserts.



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