Product Overview
NEW YORK TIMES BESTSELLER • A simple, stylish cookbook full of desserts that come together faster than you can eat them—from the author of Dining In and Nothing Fancy.
“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 typically use to describe most desserts. But before Alison Roman created recipes so perfect that they are known simply as The Cookie, The Pasta, and The Lemon Cake, she was a restaurant pastry chef mastering the art of flavor, technique, and precision. In Sweet Enough, Alison distills her extensive knowledge to craft dessert recipes that are both special and approachable, impressive and doable. This book is designed for those who believe they lack the time or skill to create delicious desserts. Here, the desserts you want to make right away, you can make right away.
Alison demonstrates how to make simple yet sublime sweets with her trademark casualness. Learn how to make jam in the oven and transform it into a dessert by swirling it into ice cream or folding it into a one-bowl cake batter. (Using store-bought jam is perfectly fine, too.) She extols the virtues of frozen fruit and teaches you how to host a Sundae Party. Discover effortless cakes that take just minutes to prepare, as well as new, instant classics with Alison's unique twist, such as Salted Lemon Pie, Raspberries and Sour Cream, Toasted Rice Pudding, and Caramelized Maple Tart. These recipes require little more than your own two hands and a few mixing bowls, making them accessible to those without fancy equipment or specialty ingredients.
Whether you're a dedicated baker or someone who doesn't consider themselves a baker at all, Sweet Enough enables you to finish any dinner, party, or car ride to a dinner party with a delightful and sweet treat.
