web site hit counter The Sweet Spot: Dialing Back Sugar and Amping Up Flavor: A Cookbook - Ebooks PDF Online
Hot Best Seller

The Sweet Spot: Dialing Back Sugar and Amping Up Flavor: A Cookbook

Availability: Ready to download

The former White House pastry chef for Presidents George W. Bush and Barack Obama presents a healthy, delicious collection of dessert recipes. Treat sugar like salt. This is the mantra of Bill Yosses, a former White House pastry chef, and his secret to baking indulgent yet wholesome desserts that truly satisfy. After being tasked by First Lady Michelle Obama to create heal The former White House pastry chef for Presidents George W. Bush and Barack Obama presents a healthy, delicious collection of dessert recipes. Treat sugar like salt. This is the mantra of Bill Yosses, a former White House pastry chef, and his secret to baking indulgent yet wholesome desserts that truly satisfy. After being tasked by First Lady Michelle Obama to create healthier treats for her family, he discovered that when he dialed back the sugar in his recipes, his desserts were not only healthier on paper, but they actually tasted better too. In The Sweet Spot, Bill upends the notion of "healthy" desserts and shares an inspiring collection of delectable sweets that reveal the magic that happens when you bake with less sugar. By using it as a flavor enhancer, you can showcase the natural sweetness and unique flavors of your other ingredients, and when you incorporate better, more flavorful add-ins like nut flours, essential oils, herbs, and spices, you'll be satisfied even if there's a smaller portion on your plate. From Kabocha Persimmon Pie and Matcha Green Tea Roll with Blackberry Pastry Cream, to Lemon Kaffir Semifreddo and Popped Quinoa Chocolate Cookies, Bill's treats show us that desserts don't have to be a source of penance to be exquisite and indulgent. Complete with a professional baker's tricks of the trade to ensure your confections are as gorgeous as they are delicious, The Sweet Spot is a must-have for anyone looking to up their dessert game. Once you start baking Bill's way, you'll be able to have your cake...and eat it too!


Compare

The former White House pastry chef for Presidents George W. Bush and Barack Obama presents a healthy, delicious collection of dessert recipes. Treat sugar like salt. This is the mantra of Bill Yosses, a former White House pastry chef, and his secret to baking indulgent yet wholesome desserts that truly satisfy. After being tasked by First Lady Michelle Obama to create heal The former White House pastry chef for Presidents George W. Bush and Barack Obama presents a healthy, delicious collection of dessert recipes. Treat sugar like salt. This is the mantra of Bill Yosses, a former White House pastry chef, and his secret to baking indulgent yet wholesome desserts that truly satisfy. After being tasked by First Lady Michelle Obama to create healthier treats for her family, he discovered that when he dialed back the sugar in his recipes, his desserts were not only healthier on paper, but they actually tasted better too. In The Sweet Spot, Bill upends the notion of "healthy" desserts and shares an inspiring collection of delectable sweets that reveal the magic that happens when you bake with less sugar. By using it as a flavor enhancer, you can showcase the natural sweetness and unique flavors of your other ingredients, and when you incorporate better, more flavorful add-ins like nut flours, essential oils, herbs, and spices, you'll be satisfied even if there's a smaller portion on your plate. From Kabocha Persimmon Pie and Matcha Green Tea Roll with Blackberry Pastry Cream, to Lemon Kaffir Semifreddo and Popped Quinoa Chocolate Cookies, Bill's treats show us that desserts don't have to be a source of penance to be exquisite and indulgent. Complete with a professional baker's tricks of the trade to ensure your confections are as gorgeous as they are delicious, The Sweet Spot is a must-have for anyone looking to up their dessert game. Once you start baking Bill's way, you'll be able to have your cake...and eat it too!

30 review for The Sweet Spot: Dialing Back Sugar and Amping Up Flavor: A Cookbook

  1. 5 out of 5

    Brandi

    The book is attractive and organized well, but, unfortunately the photos are black & white and it is one of those cookbooks where too many ingredients are impossible to find in the area I like in. It would be more suitable for those people who live in more urban areas and have access to a wider range of markets and stores.

  2. 5 out of 5

    Sarah

    This is a gorgeous cookbook filled with fruit heavy desserts that I would love to eat, but totally not for me to make. Recipes include things like Apple Pie with Caramelized Honey and Tamarind Vinegar, A Big Brown Butter Financier, and Pickled Lychee Panna Cotta with Lemon Verbena. All which sound delicious, but each recipe comes with two pages of instructions and ingredients like black sesame paste, blackberry powder, European butter, and cake flour. I mean I like to bake and have a decent baki This is a gorgeous cookbook filled with fruit heavy desserts that I would love to eat, but totally not for me to make. Recipes include things like Apple Pie with Caramelized Honey and Tamarind Vinegar, A Big Brown Butter Financier, and Pickled Lychee Panna Cotta with Lemon Verbena. All which sound delicious, but each recipe comes with two pages of instructions and ingredients like black sesame paste, blackberry powder, European butter, and cake flour. I mean I like to bake and have a decent baking pantry, but my time/reward ratio is more at the cookie and bar level. Bottom line: this would be a great dessert cookbook for someone interested in making complicated or special occasion desserts.

  3. 4 out of 5

    S

    The deserts in this book look gorgeous, and most recipes have photos. I am comfortable baking a various of things, and I was looking for some lower-sugar dessert ideas for my father. I tried a cake in the book. It turned out very dense. The sweetness of the fruit did not compensate for the lowered sugar.

  4. 5 out of 5

    Yaaresse

    Whoever did the formatting for the ebook edition of this book should get a nice bonus check for good work. The navigation was flawless. There is a detailed table of contents and index, all hyperlinked to the recipes. Now, if they'd wanted it to be perfect, they could have linked the recipe list at the beginning of each chapter to the recipe. As for the rest, the font contrast and style is easy to read, and they had the good sense to number each step in the recipe. Sounds like a little thing unti Whoever did the formatting for the ebook edition of this book should get a nice bonus check for good work. The navigation was flawless. There is a detailed table of contents and index, all hyperlinked to the recipes. Now, if they'd wanted it to be perfect, they could have linked the recipe list at the beginning of each chapter to the recipe. As for the rest, the font contrast and style is easy to read, and they had the good sense to number each step in the recipe. Sounds like a little thing until you have that iPad on the counter, your hands full, and need to know what's next. As for the content itself, I can't work up much enthusiasm, either for the writing style or the recipes. The author was White House Chef under Bush and Obama, so he was there a while. I guess that alone should give him some bragging rights, but it got a little thick with the place and name dropping and the constant "and everyone swooned over my dessert" tone. There was also an ongoing attempt at being humorous that only people who really love puns can appreciate. I might have gotten past all that if the recipes were so tempting that I wanted to drop everything and run to the kitchen, but nothing really tempted me. I was reminded of the old adage about how when one is dressing to go to a special event, the last thing you do before leaving the house is remove one piece of jewelry or accessory to avoid overdressing. Many of these recipes probably needed to remove one flavor. There was just a lot going on for something that is supposed to finish a meal. There is some good information about ingredients or techniques scattered throughout, so it's worth reading. But it's the first time in a long time that I read a cookbook and didn't at least earmark things to try. Also, you better really love black chia seeds, bergamot oil, and vinegars because they're in a lot of recipes. If you have a nut allergy, this is not a book you can use. I keep a pretty well-stocked pantry, but even I don't keep things like yogurt powder, maiz morado, or elderberry syrup around. And I hate working with gelatin and agar. In my opinion, The New Sugar & Spice: A Recipe for Bolder Baking by Samantha Seneviratne does a better--and more tempting--riff on the "less sugar, more flavor" angle for desserts. https://www.goodreads.com/book/show/2...

  5. 5 out of 5

    Janet

    While I admire his approach (I always think there is way too much sugar in most desserts), I find very few of his recipes enticing. Only the Sheba from Queens Cake (love the name) made from avocados, Tunisian Blood Orange Tea Cake, Gingered-Up Cookies and the Casbah Cookies made with chickpea flour are the only ones I'd consider making. While I admire his approach (I always think there is way too much sugar in most desserts), I find very few of his recipes enticing. Only the Sheba from Queens Cake (love the name) made from avocados, Tunisian Blood Orange Tea Cake, Gingered-Up Cookies and the Casbah Cookies made with chickpea flour are the only ones I'd consider making.

  6. 5 out of 5

    Leanna

    The cover and the title intrigued me, especially since I have a diabetic father who I thought would love to try some of the recipes, but when I got home and read through the cookbook, I quickly realized this cookbook was not for the "everyday baker." If you are a pro chef, or you're willing to scour your town (or the internet) for all the crazy ingredients he uses, then this is the book for you! The cover and the title intrigued me, especially since I have a diabetic father who I thought would love to try some of the recipes, but when I got home and read through the cookbook, I quickly realized this cookbook was not for the "everyday baker." If you are a pro chef, or you're willing to scour your town (or the internet) for all the crazy ingredients he uses, then this is the book for you!

  7. 5 out of 5

    Viriam

    Its great to read a cookbook by someone who has been practicing long enough to know when to break the rules and provide something creative, un-thought of as yet, and delicious. The flavors, textures and styles presented in the sweet spot are recipes I cant wait to explore.

  8. 4 out of 5

    Susan

    if you want to make deserts, etc, here is the way to still cut back sugar and have a successful product.

  9. 4 out of 5

    Lee

    i agree, most deserts have too much sugar! They don't need to be that sweet. i agree, most deserts have too much sugar! They don't need to be that sweet.

  10. 4 out of 5

    Carrie Gorman

    Wonderful recipes. Beautiful pictures. I'd prefer them in color though Wonderful recipes. Beautiful pictures. I'd prefer them in color though

  11. 4 out of 5

    Krystal Peak

    A great reference when trying to reduce the refined sugar on your table.

  12. 5 out of 5

    Jacqueline

  13. 5 out of 5

    Elle

  14. 4 out of 5

    Karen

  15. 4 out of 5

    Daphne

  16. 4 out of 5

    Libraryassistant

  17. 5 out of 5

    Erin

  18. 5 out of 5

    Mary

  19. 4 out of 5

    Lynne

  20. 4 out of 5

    Pamela Kource

  21. 5 out of 5

    Cyber

  22. 4 out of 5

    Kelly Miller

  23. 4 out of 5

    Jbiasatti

  24. 4 out of 5

    Amy Friedman

  25. 5 out of 5

    Riegs

  26. 5 out of 5

    Pamela

  27. 4 out of 5

    Brittany Harrington

  28. 5 out of 5

    jennet wheatstonelllsl

  29. 5 out of 5

    Kate Dee

  30. 5 out of 5

    Laura Johnson

Add a review

Your email address will not be published. Required fields are marked *

Loading...
We use cookies to give you the best online experience. By using our website you agree to our use of cookies in accordance with our cookie policy.