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The Sweet Spot: Asian-Inspired Desserts Hardcover – May 22, 2007
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"Num Pang" by Ratha Chaupoly
100 Cambodian- and Southeast Asian-inspired recipes from New York's favorite sandwich shop. Learn more
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From Publishers Weekly
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
“...filled with recipes that are at once innovative and comforting.” (O magazine)
“Pichet covers the Asian dessert idiom...” (Bobby Flay)
“You will be thrilled whenever you make any of these wonderful, super-delicious, desserts.” (Maida Heatter, author of Maida Heatter's Book of Great Chocolate Desserts)
“Pichet brings his Asian roots and sensibility to create incredible desserts that are both comforting and refreshing...” (Emily Luchetti, executive pastry chef, Farallon Restaurant)
“An original must have dessert book!” (Sherry Yard, pastry chef & author of The Secrets of Baking)
“Ong presents more than 100 accessible, top-notch recipes...a visual treat as well as a culinary one.” (Publishers Weekly (starred review))
... a unique cookbook that bridges East and West. (Library Journal)
“A must-have for avid pastry makers. The recipes are clever, intriguing, and utterly original - just like Pichet.” (Melissa Clark)
“An amazing debut from a leading authority and innovator. Pichet demystifies Asian desserts and excites us with updated classics. Bravo!” (Susanna Foo)
“Pichet manages to brilliantly realize the grand potential of combining eastern and western cuisine.” (Nancy Silverton)
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Top Customer Reviews
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 me that Asian desserts have been quite overlooked in America. There is then a section on bakeware needed, most of which should already be in every decently supplied kitchen. Finally there is a chapter entitled The Sweet Asian Pantry, which not only describes different ingrediants used, (some of which should already be on hand in your kitchen, others which may need special ordering,) but also recommends brand names to get.
The first chapter of recipes in the book is devoted to cakes, which is further divided by type of cakes. It starts with loaf and sheet cakes, of which there are four recipes, including an olive oil and yogurt cake. Next there are three steamed cake recipes, which I had never heard of before this book, including steamed pandan layer cake. Next are five recipes for individual cakes including ginger date pudding cakes with rum-walnut toffee sauce. The next section of cakes is devoted to layer cakes, of which there are four recipes, including carrot cake with lime cream cheese frosting. The last section of cakes is cheesecakes, and there are three recipes, including a recipe for Grand Marnier tofu cheesecake.
Chapter two is devoted to cookies, begining with six recipes for drop cookies including ginger oatmeal raisin cookies.Read more ›
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 the joined cuisines. I found the recipes doable notwithstanding the fact that many are rather lengthy. There is not excessive usage of exotic ingredients and the ones he does use are fairly accessible in metropolitan areas or over the internet. Additionally, he suggests substitutions, such as using light brown sugar for palm sugar. One word of caution if you are not partial to ginger or coconut be advised that he uses both liberally.
The recipes I've tried so far have been successful. His condensed milk pound cake is rich and moist while the sweet potato beignets with roasted apple filling are a fall delight. There are pineapple turnovers that look like tangerines complete with a stem of clove. Both the banana cream pie and the coconut cream pie are phenomenal and the walnut cookies are a nice treat. The Vietnamese coffee tart is rich and the avocado shake is a silky sensation. Be sure to try the spring rolls filled with kumquats and bittersweet chocolate---decadent, delicious and easy.
This book is truly a feast for the senses. It is a great read, beautiful to look at and the recipes taste wonderful.
Most Recent Customer Reviews
Not only are there incredibly innovative and delicious recipes in this book, the book is also very beautifully done. It is a great gift for foodies and for those who love to bake. Read morePublished 4 months ago by mary elizabeth montgomery
Pichet is an amazing pastry chef, and his book is fantastic! A must for any dessert lover!Published 11 months ago by shari
This looks like a great cookbook. Easy to understand recipes and interesting recipes too. I look forward to eating some of the desserts.Published on February 22, 2013 by dmarie
Used lots of recipes in this book. my friend and I had a themed party and these recipes were great. Most were easy and "special" ingredients were very easy to find at my... Read morePublished on December 21, 2012 by jmflorida
I really love this book, i have been making recipes regularly from this book and so far have not been disappointed in any of them. Read morePublished on July 4, 2011 by Cassie B
Im glad i have this book, its a great accesory to my many asian cookbooks that do lack deserts.. Love the pictures, If it doesnt have a picture i usually dont make it.Published on May 3, 2011 by Neko Mom
Pichet's cookbook really is amazing. There's some very unique desserts and also twists on the classics. I absolutely LOVE the Dragon Devils Food Cupcakes. Read morePublished on February 3, 2011 by A. Dickinson
Pichet is one of the great pastry chefs in nyc. he adds unusual things a little bit in his recipes, and his creation is amazing and tasty. Read morePublished on February 3, 2011 by Jean Pavlovich