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The Sweet Spot: Asian-Inspired Desserts
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Binding: Hardcover
Dewey Decimal Number: 641.86
EAN: 9780060857677
ISBN: 0060857676
Label: William Morrow Cookbooks
Manufacturer: William Morrow Cookbooks
Number Of Items: 1
Number Of Pages: 320
Publication Date: June 01, 2007
Publisher: William Morrow Cookbooks
Release Date: May 22, 2007
Studio: William Morrow Cookbooks
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Editorial Review: When it comes to Asian desserts, most Americans think of fortune cookies. But, in fact, the Far East is home to a dazzling array of sweets rich with tropical fruits, crunchy nuts, aromatic spices, and, yes, even chocolate.
In The Sweet Spot, renowned pastry chef Pichet Ong presents a collection of one hundred recipes for cakes, cookies, pies, tarts, puddings, ice creams, candies, and more. There are traditional Asian desserts with innovative twists, such as Sesame Balls, Mango Sticky Rice, and Almond Tofu, and classic American favorites, like Spiced Coconut Brownies, Banana Cream Pie, and Cream Puffs, livened up with Asian ingredients and cooking techniques.
Eschewing the heavy use of butter and sugar, Ong instead highlights the vibrant flavors of Asia—jasmine, lychee, orange blossom water, passion fruit, yuzu, mangosteen, and sesame, to name just a few. And despite the complexity of flavors and textures, all of the recipes are easy enough to make in home kitchens, requiring minimal effort for maximum results. Dazzle dinner-party guests with elegant showstoppers—Thai Tea White Chocolate Tart, Coconut Cream Pie with Toasted Jasmine Rice Crust—or delight the family with simple weeknight treats—Pomegranate Sherbet, Ginger Oatmeal Raisin Cookies.
The Sweet Spot includes lush color photographs of almost all of the finished dishes, and a foreword from legendary restaurateur and chef Jean-Georges Vongerichten. Savory Asian cuisine has been popular in America for years. Now it's time to embrace the enticing range of exotic desserts.
Customer Reviews
Average Rating: 
Rating:  - good ideas, however not precise
Im a pastry chef at a pan asian restaurant, so naturally this book was natural to pick up. The recipes look great, the pictures are fantastic (im a huge fan of pictures) however most of the recipes I have tried havnt been true to the book and have lacked crucial information. for instance, the lemon twinkie cupcakes he describes as needing only approx 10 minutes baking time. What he fails to mention anywhere in the book is that the baking time is in a convection oven. (I found this out after emailing ... Read More
Rating:  - unique, fun and tasty
I own over 100 cookbooks and there are only a few that I turn to over and over again. Although I only just received Pichet Ong's book as a gift, it has quickly become a staple in my kitchen. First and foremost,the recipes are delicious. They also are easy to follow. His instructions are precise, for instance, he'll tell you the approximate amount of time needed to achieve "light and fluffy" while creaming-a critical point when trying to create airy desserts. They are truly fusion, but in a good way, as ... Read More
Rating: - sugar and spice and Very, Very, Nice
If you thought Asian desserts were limited to bland fortune cookies and watery rice pudding, this book will open your eyes and tingle your tongue. Lushly photographed and intelligently written, it features a wide variety of recipes from cakes and cookies to puddings, candy and drinks.
The recipes are much more than Asian riffs on western classics. The author, a talented chef, truly integrates the flavors and styles. I think that fusion has gotten a bad name largely because it dumbs down ... Read More
Rating: - Longtime Needed Asian Dessert Cookbook
I've cooked Asian for many years now, and have owned at least a dozen different Asian cookbooks, but I've always found them lacking in desserts, or other sweet recipes. This book fills the void in my cookbook collection.
First of all, it is a beautiful book, with lots of color photos. It has more recipes then I thought possible, some being traditional Asian desserts, and others being more American with Asian infusions.
There is a short introduction in which the author agrees with ... Read More
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