Sweeter off the Vine: Fruit Desserts for Every Season
A comfortable assortment of legacy quality plans for pies, cakes, tarts, frozen yogurt, jelly, and other sweet treats that treasures the product of each season.
Praise the delectable products of each season with this shocking assortment of legacy quality plans for pies, cakes, tarts, dessert, jam, and other sweet treats. Summer's wild raspberries become Raspberry Pink Peppercorn Sorbet, ruby red rhubarb is simmered to embellish a pavlova, succulent apricots and berries are prepared into galettes with saffron sugar, and winter's splendid citrus natural products sparkle in Blood Orange Donuts and Tangerine Cream Pie. Yossy Arefi's plans grandstand what's new and lively whenever of year by improving the alluring pleasantness of organic products with intense flavors like rose and orange blossom water propelled by her Iranian legacy, clashing chocolate and cacao nibs, and entire grain flours like rye and spelt. Joined by perfect, suggestive photography, Sweeter off the Vine is an absolute necessity have for hopeful bread cooks and home cooks everything being equal.
About the Author
YOSSY AREFI is a food photographer, food stylist, former professional baker, and the creator of the award-winning blog Apt. 2B Baking Co. She also runs the Project Dessert column on Food52. Her work has been featured in T Magazine, Bon Appétit,Saveur, Modern Farmer, and Pure Green Magazine, among others. --This text refers to the hardcover edition.
I really admire that Yossy chose a theme (baking with seasonal fruit), introduced why (her upbringing picking berries in the summer with her family, which has continued to influence how she cooks currently), and then highlighted 19 fruit categories in a wide variety of different desserts. Each category gets a little intro, with a gorgeous cover photo and advice on when and how to select the fruit at its peak. Every recipe is itself accompanied by a photo, and as you might expect, they are all stunning. The recipes often incorporate whole grains and aren't too sweet - we're told she strives for a sweet-savory balance, stemming from the influence of her Iranian father's cooking. Since it's officially spring now, I thought the cherry and poppy seed yogurt cake & the pistachio pound cake (without the strawberries, but with the lavender sugar) would be two good choices for testing these recipes. Both were quite easy and quick to assemble, Yossy's instructions are clear and accurate, and both cakes tasted (and smelled) divine. I did use frozen cherries instead of fresh ones for the yogurt -Kat L
I am a pastry chef and I have been really impressed by this book. I have tried a lot of the recipes and if you use the ingredients during the correct season your desserts will be perfect. I love how it's divided into seasons and uses all fresh ingredients. A really beautifully done book. I would absolutely recommend it. -Moley Jones
This cookbook delivers exactly what the title implies. Recipes and photos are mouthwatering! Mixed Fruit Crisp, Blueberry Skillet Cobber, Cantaloupe and Mint Yogurt Pops are just a few that I've made. As soon as the leaves begin to change, I'll make Caramel-Swirled Pumpkin Ice Cream and Pear-Chestnut One-Layer Cake. -Nancy L.