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Wintersweet: Seasonal Desserts to Warm the Home Hardcover – October 22, 2013
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"Wintersweet celebrates all that desserts have to offer in our coldest season."
"Tammy Donroe Inman, food writer and alumna of America's Test Kitchen, offers Wintersweet, in which she concentrates on desserts for all the cold-weather months, not just the Christmas season. The book serves as a reminder that, while almost every kind of produce is now available all year—often from thousands of miles away—the creative cook can produce outstanding fruit, nut and dairy desserts, even in winter, from locally grown ingredients that are really fresh, not just unfrozen. The desserts in Wintersweet are indeed ideal for a wintry evening."
—The Wall Street Journal
"These unintimidating recipes, organized by main ingredient (e.g., apples, pears, persimmons, citrus, tubers, nuts, cheese), will inspire bakers to see winter as a time of abundance, not scarcity...This weighty and beautifully photographed cookbook captures the season’s best qualities."
Library Journal starred review
“The seasonally minded cook will delight in the ingenuity of this tome dedicated to the dark days of winter.”
"You won't think of wintertime baking as boring ever again."
One of the "Top Cookbooks of 2013"
—The Boston Globe
Inman gives new meaning to shelter from the storm. This enticing cookbook grew out of her desire to spend cold winter days next to a hot stove. The result is a collection of recipes for real people using readily available ingredients in their home kitchens. Sometimes basic and familiar, like Apple Cider Doughnuts — sometimes slightly exotic, like Chocolate Pomegranite Pavlova — sometimes elegant, like Salted Dark Chocolate Tart with Pistachios, Wintersweet will provide many happy afternoons in the kitchen.
—Anna Jedrziewski, Retailing Insight
This book is the gem of the pack...wonderful, craveable, sweet, hearty, and most of all executable recipes that make me almost pull for a dinner party in a snowstorm... The book is lavish. Lovely layout, happy finger-feel pages that invite you to settle into the world of Wintersweet, page by page, fabulous toothsome recipe by recipe. Buy this book for yourself. And on a cold, wintry, don’t-go-out-night, have a dinner party with a menu crowned by one of these recipes, and invite in all the neighbors. They’ll come cold and hungry.”
“I knew instantly upon picking up this book that I would love it. After all, this is a time of year when my oven seems to be constantly warm and butter is nearly always on my shopping list, and here comes a book offering me dozens of fabulous new ways to keep up my baking momentum. But it's also in the way this book feels in my hands, the curling serifs in the font, and the simple beauty of each and every photograph — it's one of those cookbooks: one that's as much a pleasure to page through while tucked on the couch as it is to cook from. …Inman also has a magical way of matching familiar, beloved flavors with familiar, beloved desserts in ways that nonetheless feel completely new and surprising — and also, somehow, inevitable. To wit, dishes like Maple Walnut Babka, Pear Cranberry Clafouti, and Rum Raisin Cheesecake Bars. Honestly, all the recipes in this book sound incredible. I feel like I need to just close my eyes and pick a page so that I stop changing my mind about which to make first.”
“The cover recipe is gorgeous and a fresh take on a classic – a Chocolate Pomegranate Pavlova – and the Warm Baked Persimmons with Honeyed Mascarpone, Salted Dark Chocolate Tart with Pistachios, Gingerbread Cake with Brandied Pears and Quark Coffee Cake recipes all entice.” –Bakepedia, The Baker’s Resource
“This volume shows with style and ease just how varied and delicious winter desserts can be. The photography is beautiful and inspiring, and the writing is personable, fun, and crystal clear.” –Marisa McClellan, author of Food in Jars, Preserving by the Pint
“You’d be hard-pressed to find a cookbook infused with more personality and genuine charm than this one.” —Peabody Institute Library.
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Update on 2/5/2014
I bought copies for my mother and sister - they both raved. My mother made the lemon bars and my uncle (who formally prided himself on his own lemon bars) said these were the best he'd ever had.
Today is a snow day so with the kids home all day, it seemed time to bake. Wintersweet is our new "go to" cookbook. My son (age 10) picked the quark coffee cake (we sub'd sour cream) and he helped make it. My only issue is the second to last line which says "cool before serving" - what? With all that delicious smelling cinnamon? We couldn't wait and ate it hot.
I had some left over pears so I also made the pear sorbet. It was my first time - I shied away because of the wine which I thought the kids wouldn't like - but the alcohol cooks out and it tastes amazing! So thanks again Tammy.
Anyway, the recipes. The beet and ginger ice creams represent fascinating changes of pace, the Mexican chocolate cake (with ground almonds in place of flour) is perfect for my gluten-allergic sister, the chocolate chip cheesecake bars scream Christmas, and the book is worth the sales price alone for introducing quince to our palates.
The cooking tips are well presented and cleverly written. The photos pop. And the book fills a niche for a season, region, and class of ingredients that have gotten short shrift. Highly recommended!
Thanks to Tammy Donroe Inman - keep the books on coming.