Customer Reviews

The Sweet Spot: Asian-Inspired Desserts

5 star:		(8)
4 star:		(2)
3 star:		(1)
2 star:		(0)
1 star:		(0)

 

 

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 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. There are then eight recipes for Chinese-American cookies, which includes two recipes for what is probably the best known Asian dessert to America, the fortune cookie.

Pies and tarts are covered next, first with seven well known American pie with Asian twists, including a scrumptious coconut cream pie with a jasmine rice crust. There are then four recipes for desserts with Chinese puff pastry, including caramelized pineapple turnovers.

Next is a chapter for my favorite type of desserts; Puddings and Custards. There are ten recipes included, and unlike the other chapters, this one is not divided by type. Included are recipes like spiced chocolate pudding with caramel crisped rice cereal and coconut bread pudding.

There is an entire chapter devoted to candy, which is not found in many of the dessert cookbooks I own. This is divided by style again, but the first recipe, milk chocolate and peanut bars, seems to have no category. There are then five recipes for candy with caramel, including spiced caramel popcorn. That is followed by two recipes of candy with rice, which is a staple in Asia, including seasme balls with a fig filling.

Next is a chapter of desserts with fruit, which is a topic I'm very familar with, owning several books on the subject. The twelve recipes in this chapter have not been divided by type, but its not really needed anyway. Recipes including the cover picture sake-sauteed plums with ginger and star anise and fried bananas.

The last true dessert chapter in the book is devoted to frozen desserts, mainly ice cream and other similar items. Fourteen recipes are included and include fruit creamsicle pops and a very unusual sounding shaved ice with corn, avocado, and red beans.

The final chapter of the book, which I was suprised to see in a dessert book, is Drinks. There are seven recipes, including another unusual sounding "dessert" avocado milk shake.

Mr. Ong has also listed mail order sources for the ingrediants needed, including Amazon.com, of which I've searched, and found many of the more unusual ingrediants.

This is a great book, and I had needed it for my ever growing Asian cookbook collection.

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 him) another problem recipe is the coconut flan. 1. I could not get palm sugar to 350 degrees without WAY over carmalizing it. 2. he failed to mention to cover them while baking, or risk over carmalizing the mixture. However, I will give him credit, once you do decipher his recipes, the flavors are pretty fantastic. I tried the poached pears (which do not take 1.5 hours, 1 hour should be more than enough) which were very yummy, and our chef, who despises poached fruit liked the desert. So if you buy this book, be wary, but have fun.

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 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.

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 in combining the best of two worlds, not so exotic as to intimidate the average Western cook, but different enough to be refreshing. For instance, his carrot cake is enlivened with lime. The almond cookies are buttery sensations. With food this good, I overlooked one minor quibble. Some of the recipes are printed on the back page of the ingredient list, so you have to flip back and forth.

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. at home i can make somethings that i eat at restaurants in nyc.

This is a nice book. I bought it for my husband because Chef Ong helped create the dessert menu where my husband currently works and I thought it would help him better understand the mentality and flavor combos of asian desserts from a restaurant viewpoint. The recipes are excellent although there is copious usage of alcohols in them and very pretty to look at. They are inventive with traditional flavors and some suprising combos.
Great book for bringing restaurant quality asian desserts home for the family or entertaining.

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. Top + to me, being a professional pastry chef is that he includes the measurements in grams which is more accurate and easier to multiply recipes if you want to make a larger batch! Pichet Ong is awesome this book is well worth it!

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.

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. The chocolate ganache frosting is absolutely DIVINE and pairs nicely with the cake. Try all of the recipes and learn a little bit about Asian desserts.

The book gives you a good insight into creating great Asian sweets and adapting it to western creations too.
Have just finsished reading the receipes cover to cover with a visual treat of pictures of the authors creations. Definetly a good book.