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Sweet Spot: Dialing Back Sugar and Amping Up Flavor: A Cookbook Hardcover – Illustrated, 24 October 2017

4.1 out of 5 stars 18 ratings

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Product details

  • Publisher : Pam Krauss Books; Illustrated edition (24 October 2017)
  • Language : English
  • Hardcover : 272 pages
  • ISBN-10 : 0804189013
  • ISBN-13 : 978-0804189019
  • Dimensions : 22.38 x 2.46 x 25.88 cm
  • Customer Reviews:
    4.1 out of 5 stars 18 ratings

Product description


It's a testament to [Yosses's] skill and ingenuity that he's able to pull off such low-sugar feats that don't lack a thing in terms of sweet satisfaction.
--The New York Times

There's so much to love in Bill Yosses' new book! Of course there's the fact that each recipe uses less sugar than most, but that, while the point, is almost beside it. You'll bake your way through this book for the wide range of recipes, Yosses' fascinating takes on them, the interesting ingredients he uses and the sophisticated way he combines flavors and textures. And you'll read it for his stories and learn from his notes.
--Dorie Greenspan, James Beard Award winning author of Dorie's Cookies

I love the ideas and techniques as well as the recipes in this new book! Bill relies on the inherent sweetness and flavor of quality ingredients--not to mention his considerable pastry skills--to revise and re-imagine desserts with loads less processed sugar. There's no preaching here, just a smart and delicious use of flavorful non-wheat flours, whole grains, nut, herbs, vinegars, and essential oils to enhance flavors--even chia seeds to thicken fruit filling for pies and tarts. The curious cook will find brilliant but approachable new recipes and techniques."
--Alice Medrich, James Beard Award winning author of Gluten Free Flavor Flours

"For as long as I have known Bill Yosses, I have enjoyed his creativity and trusted his taste in pastry. In The Sweet Spot, he sets an ambitious goal: to replace bakers' reliance on sugar with an emphasis on high-quality seasonal ingredients. In turn, his desserts defy our traditional expectations of 'sweets'; they are vibrant, healthy and offer uniquely clean flavors."
--Daniel Boulud, Chef/Owner DANIEL, New York City www.danielboulud.com

Pastry guru Bill Yosses wows dessert-lovers with a collection of pies, tarts, cookies, cakes that go easy on sugar, but keep flavor first and foremost. These pioneering pastries are sure to hit everyone's sweet spot. I'm looking forward to baking my way through this revolutionary book!
--David Lebovitz, author of My Paris Kitchen and The Perfect Scoop

A thoughtful, inspiring title to bake through the seasons.
--Publishers Weekly, Starred Review

About the Author

Bill Yosses was the White House Executive Pastry Chef from 2007 to 2014, where he was closely involved with First Lady Michelle Obama's Let's Move! campaign. Prior to his time at the White House, Yosses was the executive pastry chef at The Dressing Room, Tavern on the Green, and Bouley Restaurant. He has given lectures on science and cooking at Harvard University and is the founder and chair of the Kitchen Garden Laboratory, which uses science to teach children about healthy cooking. He is the winner of the 2013 James Beard Who's Who Award.

Peter Kaminsky is the author of more than two dozen books, including Elements of Taste, Pig Perfect, and 7 Fires. He has contributed food stories to The New York Times, New York magazine, Food & Wine, Travel & Leisure, and Condé Nast Traveler.

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Goddess of Grammar
5.0 out of 5 stars Awesome book! It also reduces FAT in the recipes
Reviewed in Canada on 6 February 2018
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2.0 out of 5 stars Tricky to find ingredients
Reviewed in the United States on 9 April 2018
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6 people found this helpful
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D. Vengrouskie
5.0 out of 5 stars Five Stars
Reviewed in the United States on 3 December 2017
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john hamilton
5.0 out of 5 stars Five Stars
Reviewed in the United States on 28 March 2018
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Tamara Mccoy
5.0 out of 5 stars Beautiful cookbook! Loads of recipes and stories to go ...
Reviewed in the United States on 31 December 2017
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2 people found this helpful
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