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BEST SELLER
SWEET ENOUGH:
A Dessert Cookbook
by Alison Roman
NEW YORK TIMES BESTSELLER
A simple, stylish cookbook full of desserts that come together faster than you can eat them—from
the author oC
f Dining In and Nothing Fancy.
ABOUT THE AUTHOR
Alison Roman is a New York–based cook, writer, and author of the New York Times best- selling cookbooks Nothing Fancy and Dining In. She is the host and producer of CNN’s (More Than) A Cooking Show with Alison Roman, the creator of a bi-week- ly YouTube series called Home Movies, and the author of a bi-weekly newsletter titled A Newsletter.
asual, effortless, chic: These are not words you’d use to describe most desserts. But be-
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
fore Alison Roman made recipes so perfect that they go by one name— The Cookie, The Pasta, The Lemon
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.
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 won- derful and sweet.
Cake—she was a restaurant pastry chef who spent most of her time learning to make things the hard way. She studied flavor, tech- nique, and precision, then distilled her knowledge
is more than fine, too.) She wax-
es 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 Caramelized 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 ingre- dients.
to pare it all down to create dessert recipes
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