The Sweet Spot: Dialing Back Sugar and Amping Up Flavor: A Cookbook
(Adobe EPUB eBook, Kindle Book, OverDrive Read)
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!
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Bill Yosses. (2017). The Sweet Spot: Dialing Back Sugar and Amping Up Flavor: A Cookbook. Penguin Publishing Group.
Chicago / Turabian - Author Date Citation (style guide)Bill Yosses. 2017. The Sweet Spot: Dialing Back Sugar and Amping Up Flavor: A Cookbook. Penguin Publishing Group.
Chicago / Turabian - Humanities Citation (style guide)Bill Yosses, The Sweet Spot: Dialing Back Sugar and Amping Up Flavor: A Cookbook. Penguin Publishing Group, 2017.
MLA Citation (style guide)Bill Yosses. The Sweet Spot: Dialing Back Sugar and Amping Up Flavor: A Cookbook. Penguin Publishing Group, 2017.
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- 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! - reviews
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Starred review from September 4, 2017
Yoses, executive pastry chef at the White House from 2007 to 2014, demonstrates that flavor trumps sugar in this collection of worthy desserts. The Obamas referred to him as crustmaster-in-chief and joked that his philosophy was to “treat sugar like salt.” He discusses his “seven pillars of healthier desserts,” such as using more whole grains, no processed foods, and including herbs, spices, and essential oils. Chapters are broken down by type of dessert, including pies, tarts, half-pound cakes, and fancy bites. Innovation rules here: the Moroccan-inspired Casbah Cookie features bergamot oil, local honey, and pomegranate seeds, while a pistachio sponge cake makes use of pistachio flour and is served with a kumquat compote. The Gin Crust Winter Pie includes its namesake liquor (an optional ingredient), along with orange blossom water. Notes throughout the collection—with information such as how to work with dried fruit and what to do with leftover yolks—add value to any baker’s arsenal. Yoses, with Kaminsky, has produced a thoughtful, inspiring title to bake through the seasons.
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January 1, 2018
When the Obama family moved into the White House, healthier eating became the directive for the culinary staff. Former White House pastry chef Yosses shares the recipes he created with this in mind. Most Americans are used to desserts that are laden with sugar, but Yosses believes that sugar should be used like salt, in small amounts to sweeten lightly. Yosses uses more whole grains, fruits, nuts, honey, maple syrup, and agave nectar, as well as herbs, spices, and essential oils to showcase the natural flavors and sweetness of the ingredients. When he does use sugar, he employs minimal amounts of brown or turbinado sugar instead of refined white sugar. Many recipes feature unique ingredient combinations and ingredients many wouldn't consider for a dessert, such as fennel or black olives, which may be a turn-off for less adventurous bakers. In addition, some of the ingredients can be pricey or hard to find, such as vanilla bean paste or essential oils. VERDICT These original recipes will appeal to those who want more wholesome, healthier desserts or adventurous bakers looking to try something different.--Melissa Stoeger, Deerfield P.L., IL
Copyright 2018 Library Journal, LLC Used with permission.
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