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The Sweet Spot by Bill Yosses and Peter Kaminsky
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The Sweet Spot

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The Sweet Spot by Bill Yosses and Peter Kaminsky
Oct 24, 2017 | ISBN 9780804189026

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  • Oct 24, 2017 | ISBN 9780804189026

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“It’s a testament to [Yosses’s] skill and ingenuity that he’s able to pull off such low-sugar feats that don’t lack a thing in terms of sweet satisfaction.”
The New York Times

“There’s so much to love in Bill Yosses’ new book!  Of course there’s the fact that each recipe uses less sugar than most, but that, while the point, is almost beside it.  You’ll bake your way through this book for the wide range of recipes, Yosses’ fascinating takes on them, the interesting ingredients he uses and the sophisticated way he combines flavors and textures.  And you’ll read it for his stories and learn from his notes.” 
—Dorie Greenspan, James Beard Award winning author of Dorie’s Cookies

“I love the ideas and techniques as well as the recipes in this new book! Bill relies on the inherent sweetness and flavor of quality ingredients—not to mention his considerable pastry skills—to revise and re-imagine desserts with loads less processed sugar. There’s no preaching here, just a smart and delicious use of flavorful non-wheat flours, whole grains, nut, herbs, vinegars, and essential oils to enhance flavors—even chia seeds to thicken fruit filling for pies and tarts. The curious cook will find brilliant but approachable new recipes and techniques.”
—Alice Medrich, James Beard Award winning author of Gluten Free Flavor Flours 

“For as long as I have known Bill Yosses, I have enjoyed his creativity and trusted his taste in pastry. In The Sweet Spot, he sets an ambitious goal: to replace bakers’ reliance on sugar with an emphasis on high-quality seasonal ingredients. In turn, his desserts defy our traditional expectations of ‘sweets’; they are vibrant, healthy and offer uniquely clean flavors.”
—Daniel Boulud, Chef/Owner DANIEL, New York City

“Pastry guru Bill Yosses wows dessert-lovers with a collection of pies, tarts, cookies, cakes that go easy on sugar, but keep flavor first and foremost. These pioneering pastries are sure to hit everyone’s sweet spot. I’m looking forward to baking my way through this revolutionary book!”
—David Lebovitz, author of My Paris Kitchen and The Perfect Scoop

“A thoughtful, inspiring title to bake through the seasons.”
Publishers Weekly, Starred Review

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