Sweet Enough: A Dessert Cookbook

I really enjoy this book because the recipes are so approachable. Sometimes, it's nice to just have fun baking and not be stressed out. I have so many pages bookmarked it's outrageous but everything that I made so far was delicious and really fun to make. I shared pictures of the (cottage) cheese cake on page 129 and the raspberry ricotta cake on page 118. Both of these cakes were made on a whim and took no time at all. I did find for both of these recipes that I had to add an additional 15-20 minutes to the cook time but other than that, they were easy to put together. I didn't have a picture of the salted pistachio shortbread on page 173 but you have to try it. It's addicting and they got devoured quickly!

First of all, I will buy any cookbook that Alison Roman writes. Her idea that imperfection and cooking can absolutely co-exist has made me love cooking again. Her easy, do-able recipes and forgiving style not only allows for improvisation, but invites it. And you know what? It works! If you, like me, were already a fan of Alison Roman via her first two books, her deservingly viral #thestew, and/or her jammy, umami-packed reductions, then I'm going to bet that you will also love this book. The same easy, casual vibe that accompanied the recipes in her first two books is here too. Casualness in baking is often frowned upon because it is thought, mostly correctly, that measurements must be fairly precise in order for cakes and breads to rise, but in these recipes, Roman tells you when it's okay to be more relaxed and when it's not. The (Cottage) Cheese Cake recipe, for example, suggests browning the butter that goes into it, or not, because it will turn out fine either way and it just depends on whether or not the baker wants to go to the trouble of babysitting browning butter or not. The first recipe I tried was the (Cottage) Cheese Cake with Apricots. I used the suggested ricotta cheese and chose peaches for the fruit. (For the record, I did brown the butter because it has worked so well in other Roman recipes.) The cake turned out deliciously even though the peaches my husband brought home were not anywhere near their prime. Instead of getting mad at my husband and fretting that the cake would be a disaster, I just thought "fine, it will somehow be fine." And it honestly was. And my guests loved it! My second pick was A Better Banana Bread. I've made a bunch of banana breads this year and thought I had already found a great one from Ruth Reichl, but this beat it. A friend who had liked Reichl's so much that she asked for the recipe, agreed that this one beat it. The crispy crust is what did it for me. Then my curiosity won out with the Creamy Cauliflower Galette, one of several non-dessert recipes in the book. Very delicious - with leeks, cheddar and cream as the supporting cast. Definitely a make again for lunch guests with a green salad. Quite yummy and far from the same old, same old. Next, I'm eyeing the Chocolate Sour Cream Pound Cake because of my wildly positive experiences with previous Roman recipes featuring chocolate in which strangers at parties have sought me out to ask where I got the recipe. I had rarely been that person before Roman. If it isn't clear (lol), I really like this book. If you like desserts that are so sweet that your teeth want to fall out, this is not that book. But if you want to make easy, slightly different desserts in a relaxed manner that everybody will love, teeth and all, I have yet to find a better one than this.

I bought this book on a whim, when normally I would wait for some reviews. I'm so glad I didn't wait. Her recipes are fairly simple, ingredients aren't outlandish, and it was quick to put together. I really enjoyed the ones I've made so far! The chocolate sour cream pound cake was superb. I was surprised at how simple the recipe was. And it was in fact buttery, chocoately, and rich. I couldn't stop eating it. I also made the chocolate pudding (don't mind the less then appetizing photo). My husband and I couldn't stop taking spoonfuls of it. It was that good. I can't wait to make more recipes! I do enjoy the little section of each recipe that tells you what to eat it with. Will be making more recipes soon (specifically the cottage cheese Apricot cake) Edit: I've made the banana caramel from the banana split ice cream cake. It is dangerously good. I got a little lazy and just made an ice cream sundae with the banana caramel. It was excellent. Also made the yellow cake with tangy chocolate frosting. The yellow cake was fine, just a perfectly normal yellow cake. The frosting stood out for us though. Not too sweet but still a good texture and delicious.

I am exactly Alison's target demographic with this book - I thoroughly enjoy challenging myself with new savory recipes but have never really had an inclination to make desserts until now. I have already made four desserts from this book and am eagerly gearing up for more, a once unthinkable urge for me. When I successfully made her pie crust, I felt like a wizard. Each one of her recipes has been a banger and I've also received rave reviews from my friends who have tried the desserts. I appreciate how clear the instructions are and how the recipes are paced to make the process as efficient as possible (and that she points out stopping points along the way). For a dessert book, it overall does not require lots of specialized equipment which I as a member of the Small Kitchen Gang very much appreciate. On a superficial note, the book itself is beautiful - the photos look like they came out of a fashion spread (in a good way) and her writing is incredibly personable and witty. 100/10 would recommend to my fellow baking novices.

I love Alison Roman cookbooks. She does a great job of explaining steps, and also provides a lot of truly accessible recipes that taste great.. I’ve yet to try a recipe I didn’t like. So far, I’ve only made one cake and one pie crust, and haven’t gotten to taste either (the cake smelled phenomenal, but I gave it to a friend, the pie crust is still in the fridge awaiting its final destination)

Lots of great receipts. Very good cookbook.

This book is nothing short of incredible. I love each and every idea of every single recipe. There is nothing in here that I would not make and thoroughly enjoy. When reading the recipes and story snippets, I can hear Alison talking through the words. The pictures are STUNNING. Witty, funny, delicious - what more adjectives do you need?! Buy it!

Roman's recipes strike the perfect balance between indulgence and restraint, catering to those with a nuanced sweet tooth. Her innovative approach to classic desserts introduces unique flavor combinations and textures that elevate the dining experience. What truly sets this cookbook apart is Roman's accessible and engaging writing style, making even complex recipes feel approachable for home bakers. With stunning photography and a focus on natural ingredients, "Sweet Enough" is a treasure trove of delightful treats for anyone seeking a sophisticated yet satisfying dessert adventure.

It was a great surprise that there were savoury recipes in a dessert book! The blueberry cornmeal tart was amazing

This is a wonderful book, and everything I’ve made thus far has been a hit!

I love Alison Romans cookbooks. I have bought the last two and have a long distance cooking date with one of my best friends about once a month and we are currently baking our way through the recipes in the middle of heat waves because we want to try all the cakes! Highly recommend all her cookbooks and this one is no different. The styling of the book is also amazing, so different from the rest, I am sure it will inspire copycats.

Love the cookbook, one small disappointment is that the ingredients are displayed in small, fine, red type. Found it difficult to read accurately without stronger contrast. Minor detail, until you discover your eyesight aging right along with the rest of you!! 😆

Love the images and layout—recipes are simple enough that you can make them on a weeknight or for last minute company.