Sweet enough / Alison Roman ; photographs by Chris Bernabeo.
- ISBN: 9781984826398
- ISBN: 1984826395
- Physical Description: 303 pages : color illustrations ; 27 cm
- Edition: First edition.
- Publisher: New York : Clarkson Potter/Publishers, 
- Copyright: ©2023
|Formatted Contents Note:||
Pies, Tarts, Galettes -- Cakes -- Things Called Pudding -- Cookies -- Frozen Things -- I've Got All This Fruit, Now What? -- Morning Times, Snack Times -- Staples and Extras.
Search for related items by subject
- 0 of 2 copies available at Kenton County.
- 0 current holds with 2 total copies.
Other Formats and Editions
|Location||Call Number / Copy Notes||Barcode||Shelving Location||Status||Due Date|
|Erlanger Branch||641.86 R758s 2023 (Text)||33126025172366||New Adult Nonfiction||Checked out||09/26/2023|
|Wm. E. Durr Branch||641.86 R758s 2023 (Text)||33126025172267||New Adult Nonfiction||Checked out||10/18/2023|
- Library Journal Reviews : LJ Reviews 2023 March
Food writer Roman (Copyright 2023 Library Journal.
Nothing Fancy), who parted ways with the New York Timesafter her criticism of Marie Kondo and Chrissy Teigen, has returned with a new cookbook focused on baking. Roman is known for her viral recipes and millennial hipster aesthetic, which come through vividly in this cookbook's writing style and photography. Whether or not readers appreciate her vibe, they will likely be drawn in by the interesting and approachable recipes. Pies, tarts, and galettes comprise the first and longest chapter and include both sweet and savory offerings, from the caramelized maple tart to the creamy cauliflower galette; many call for Roman's recipe for "The Only Pie Crust." Next up are cakes, such as her famous raspberry ricotta cake, which first appeared in Bon AppÃ©tit. There are also chapters on "things called pudding," "frozen things," cookies (mostly shortbread variations), fruit, breakfast, and staples. While the instructions are clear, some readers might wish the light-orange font of the ingredient lists were easier to read. VERDICTThose who like a more casual, carefree approach to baking will appreciate this, where the aim is for a delicious, not perfect, result. âMelissa DeWild