Casual effortless chic: These are not words youd use to describe most desserts. But before Alison made recipes so perfect that they go by one name The Cookie The Pasta The Lemon Cake she was a restaurant pastry chef who spent most of her time learning to make things the hard way. She studied flavour technique and precision then distilled her knowledge to pare it all down to create dessert recipes that feel special and approachable impressive and doable. In Sweet Enough Alison has written the book for people who think they dont have the time or skill to pull off dessert. Here the desserts you want to make right away you can make right away. Alison shows you how to make simple yet sublime sweets with her trademark casualness like how to make jam in the oven then turn that jam into a dessert swirled into ice cream or folded into easy one-bowl cake batter (opening a jar of jam is more than fine too). She waxes poetic on the virtues of frozen fruit and teaches you the best way to throw your own Sundae Party. There are effortless cakes that take just minutes to get into a pan. And there are new instant classics with a signature Alison twist like Salted Lemon Pie Raspberries and Sour Cream Toasted Rice Pudding or a Caramelised Maple Tart. Requiring little more than your own two hands and a few mixing bowls the recipes are geared towards those without fancy equipment or specialty ingredients. Whether youre a dedicated baker or better yet someone who doesnt think they are a baker Sweet Enough lets you finish any dinner any party or any car ride to a dinner party with a little something wonderful and sweet.
