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The Sweet Spot ─ Dialing Back Sugar and Amping Up Flavor
- ISBN13：9780804189019
- 出版社：Pam Krauss Books
- 作者：Bill Yosses; Peter Kaminsky
- 裝訂／頁數：精裝／272頁
- 規格：26.7cm*22.2cm*3.2cm (高/寬/厚)
- 出版日：2017/10/24
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A game-changing collection of recipes that upend the very notion of “healthy” desserts by using sugar and fat as grace notes to enhance rather than dominate sweets.
“Use sugar as you would salt: to enhance flavors, not be the main flavor itself,” counsels former White House pastry chef Bill Yosses. The result of this simple yet revolutionary notion is healthier desserts that showcase unique flavors and textures without overdelivering on fat, sugar, and calories. The cornerstone of Bill’s philosophy for creating desserts to fit the more healthy-conscious way we want to eat today is packing them with better, more flavorful ingredients so you will be more satisfied with less on your plate. After all, dessert should be a dose of pleasure, not a source of penance. More than 100 delectable sweets, including Kabocha Persimmon Pie, Matcha Green Tea Roll with Fresh Berries and Cream, Alfonso Mango Cake, Lemon Kaffir Semifreddo, and Coconut Chocolate Apricot Cookies, are designed to bring diners to their bliss point more quickly, so they can have their cake . . . and eat it too. Complete with professional tips for ensuring that each confection is a treat for the eye as well, The Sweet Spot will have cooks thinking about dessert in a whole new way.
“Use sugar as you would salt: to enhance flavors, not be the main flavor itself,” counsels former White House pastry chef Bill Yosses. The result of this simple yet revolutionary notion is healthier desserts that showcase unique flavors and textures without overdelivering on fat, sugar, and calories. The cornerstone of Bill’s philosophy for creating desserts to fit the more healthy-conscious way we want to eat today is packing them with better, more flavorful ingredients so you will be more satisfied with less on your plate. After all, dessert should be a dose of pleasure, not a source of penance. More than 100 delectable sweets, including Kabocha Persimmon Pie, Matcha Green Tea Roll with Fresh Berries and Cream, Alfonso Mango Cake, Lemon Kaffir Semifreddo, and Coconut Chocolate Apricot Cookies, are designed to bring diners to their bliss point more quickly, so they can have their cake . . . and eat it too. Complete with professional tips for ensuring that each confection is a treat for the eye as well, The Sweet Spot will have cooks thinking about dessert in a whole new way.
作者簡介
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 The Catch. He has contributed food stories to The New York Times, New York magazine, Food & Wine, Travel & Leisure, and Condé Nast Traveler.
Peter Kaminsky is the author of more than two dozen books, including Elements of Taste, Pig Perfect, and The Catch. 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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