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Shelf Number | Material Type | Copy | Shelf Location | Status |
|---|---|---|---|---|
| 641.86 ROM | Book | 1 | Standard shelving location | Searching... Unknown |
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Summary
Summary
Casual, effortless, chic: These are not words you''d use to describe most desserts. But before Alison 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 flavour, 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 Caramelised 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.
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. 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 Caramelised 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. 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 Caramelised 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. twist, like Salted Lemon Pie, Raspberries and Sour Cream, Toasted Rice Pudding, or a Caramelised 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.
Author Notes
Alison Roman is the host of the Home Movies series on YouTube and author of "A Newsletter," the most popular food newsletter on Substack. Prior to that, she was a columnist for the New York Times Food section and a former senior food editor at Bon Appétit . The author of Dining In and Nothing Fancy , Alison has worked professionally in kitchens such as New York''s Momofuku Milk Bar and San Francisco''s Quince. Originally from Los Angeles, she now lives in Brooklyn. Her platform continues to grow - since her first book Dining In , her Instagram following has jumped from 66k to 672k. "A Newsletter," the most popular food newsletter on Substack. Prior to that, she was a columnist for the New York Times Food section and a former senior food editor at Bon Appétit . The author of Dining In and Nothing Fancy , Alison has worked professionally in kitchens such as New York''s Momofuku Milk Bar and San Francisco''s Quince. Originally from Los Angeles, she now lives in Brooklyn. Her platform continues to grow - since her first book Dining In , her Instagram following has jumped from 66k to 672k. author of Dining In and Nothing Fancy , Alison has worked professionally in kitchens such as New York''s Momofuku Milk Bar and San Francisco''s Quince. Originally from Los Angeles, she now lives in Brooklyn. Her platform continues to grow - since her first book Dining In , her Instagram following has jumped from 66k to 672k. "A Newsletter," the most popular food newsletter on Substack. Prior to that, she was a columnist for the New York Times Food section and a former senior food editor at Bon Appétit . The author of Dining In and Nothing Fancy , Alison has worked professionally in kitchens such as New York''s Momofuku Milk Bar and San Francisco''s Quince. Originally from Los Angeles, she now lives in Brooklyn. Her platform continues to grow - since her first book Dining In , her Instagram following has jumped from 66k to 672k. "A Newsletter," the most popular food newsletter on Substack. Prior to that, she was a columnist for the New York Times Food section and a former senior food editor at Bon Appétit . The author of Dining In and Nothing Fancy , Alison has worked professionally in kitchens such as New York''s Momofuku Milk Bar and San Francisco''s Quince. Originally from Los Angeles, she now lives in Brooklyn. Her platform continues to grow - since her first book Dining In , her Instagram following has jumped from 66k to 672k. author of Dining In and Nothing Fancy , Alison has worked professionally in kitchens such as New York''s Momofuku Milk Bar and San Francisco''s Quince. Originally from Los Angeles, she now lives in Brooklyn. Her platform continues to grow - since her first book Dining In , her Instagram following has jumped from 66k to 672k. author of Dining In and Nothing Fancy , Alison has worked professionally in kitchens such as New York''s Momofuku Milk Bar and San Francisco''s Quince. Originally from Los Angeles, she now lives in Brooklyn. Her platform continues to grow - since her first book Dining In , her Instagram following has jumped from 66k to 672k. "A Newsletter," the most popular food newsletter on Substack. Prior to that, she was a columnist for the New York Times Food section and a former senior food editor at Bon Appétit . The author of Dining In and Nothing Fancy , Alison has worked professionally in kitchens such as New York''s Momofuku Milk Bar and San Francisco''s Quince. Originally from Los Angeles, she now lives in Brooklyn. Her platform continues to grow - since her first book Dining In , her Instagram following has jumped from 66k to 672k. author of Dining In and Nothing Fancy , Alison has worked professionally in kitchens such as New York''s Momofuku Milk Bar and San Francisco''s Quince. Originally from Los Angeles, she now lives in Brooklyn. Her platform continues to grow - since her first book Dining In , her Instagram following has jumped from 66k to 672k.+CndMKEZDNjvzt1K9koelLeb32m2cGkO+0/TIB6D3x/fvr2T4mL+C2G2RjPpF/te0=" title="Original URL: https://anewsletter.alisoneroman.com/ Click to follow link."> "A Newsletter," the most popular food newsletter on Substack. Prior to that, she was a columnist for the New York Times Food section and a former senior food editor at Bon Appétit . The author of Dining In and Nothing Fancy , Alison has worked professionally in kitchens such as New York''s Momofuku Milk Bar and San Francisco''s Quince. Originally from Los Angeles, she now lives in Brooklyn. Her platform continues to grow - since her first book Dining In , her Instagram following has jumped from 66k to 672k. author of Dining In and Nothing Fancy , Aliso