THE SWEET SPOT Dialing Back Sugar and Amping up Flavor

BILL YOSSES, former White House Pastry Chef & Peter Kaminsky / with Kathleen Hackett

ISBN 10: 0804189013 / ISBN 13: 9780804189019

Edité par Pam Krauss Books / Avery, New York, 2017

A propos de cet article

Dust jacket has stickers on back panel, text has gift inscription front end page, tape repair made to photographs p127/8, also repair to photographs p165/6 - the text and recipes are not affected, otherwise very clean and well bound 8.5 X 10" 263 pages Weight Over 1 Kg. "Treat sugar like salt." This is the baking mantra of Bill Yosses and the secret to his indulgent yet wholesome desserts. As the White House pastry chef he was tasked by First Lady Michelle Obama to create healthier treats, only to discover that when he dialed back the sugar in his recipes, his desserts actually tasted better. By using sugar with restraint you can showcase the natural sweetness and unique flavors of other ingredients like fruits, nut flours, essential oils, herbs and spices. Complete with professional tricks of the trade to ensure your confections are as gorgeous as they are delicious. Illustrated throughout by beautiful full-page colour presentation photographs.

N° de réf. du vendeur 579696

Détails bibliographiques

• Titre: THE SWEET SPOT Dialing Back Sugar and Amping up Flavor
• Éditeur: Pam Krauss Books / Avery, New York
• Date de parution: 2017
• Langue: anglais
• ISBN à 10 chiffres: 0804189013
• ISBN à 13 chiffres: 9780804189019
• Reliure: Hardcover
• Illustrateur: Evan Sung - Photography
• Édition: 1st Edition
• État de l'article: Good
• État de la jaquette: Very Good
• Catalogues du vendeur:
  • Cookbooks, Food & Drink
  • Cooking : Recipes for Health
  • Cooking : Bread Making * Pastry Arts * Desserts

A propos de ce titre

Synopsis

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!

À propos de l?auteur

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 7 Fires. He has contributed food stories to The New York Times, New York magazine, Food & Wine, Travel & Leisure, and Condé Nast Traveler.