Sweet Enough: A Baking Book

Clarkson Potter. Mar. 2023. 304p. ISBN 9781984826398. $35. COOKING
Food writer Roman (Nothing Fancy), who parted ways with the New York Times after 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 Appétit. 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.
VERDICT Those who like a more casual, carefree approach to baking will appreciate this, where the aim is for a delicious, not perfect, result.
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