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Sweet: 80 recipes to upgrade your favourite desserts and bakes
We all love sweet treats, but how can we get the best and most satisfying flavours every time?
Discover 80 deceptively simple recipes bursting with the flavours you love. MasterChef finalist Alexina Anatole specialises in perfectly balanced recipes that offer new exciting twists on internationally beloved classics to upgrade all of your favourite dishes With recipes exploring 10 different shades of sweetness - from the warm and comforting sweetness created with brown sugar, to the richness of bananas & plantain and the zingy fresh sweetness of strawberries and peaches - you'll find something to suit every palate for every occasion.
From bold breakfast options to tasty everyday snacks, easy and refreshing frozen desserts and show-stopping cakes, discover new favourites such
Banana & Sesame Souffle Pancakes Breakfast Croissant Pudding with Anise Pears Strawberries and cream cake Pear Sorbets with Frozen Roquefort No-Churn Dulce De Leche Ice Cream Mango, Coconut and Lime Celebration Cake
Discover 80 deceptively simple recipes bursting with the flavours you love. MasterChef finalist Alexina Anatole specialises in perfectly balanced recipes that offer new exciting twists on internationally beloved classics to upgrade all of your favourite dishes With recipes exploring 10 different shades of sweetness - from the warm and comforting sweetness created with brown sugar, to the richness of bananas & plantain and the zingy fresh sweetness of strawberries and peaches - you'll find something to suit every palate for every occasion.
From bold breakfast options to tasty everyday snacks, easy and refreshing frozen desserts and show-stopping cakes, discover new favourites such
Banana & Sesame Souffle Pancakes Breakfast Croissant Pudding with Anise Pears Strawberries and cream cake Pear Sorbets with Frozen Roquefort No-Churn Dulce De Leche Ice Cream Mango, Coconut and Lime Celebration Cake
Kindle Edition
Published February 13, 2025
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Displaying 1 - 2 of 2 reviews
February 20, 2026
I loved Bitter (the previous book in this series) and love sweets so I thought this would be my new favorite but I was a little disappointed.
Many of the recipes sound delicious and interesting. I already tried the recipe for coconut-filled pancakes and they were amazing! As a standalone book I think it’s good, it’s just not what I had hoped for after Bitter.
Bitter really changed the way I cook, with ideas to add a touch of bitterness to complete a dish, or creative ways to make the most of bitter ingredients that I might usually avoid. Sweet, on the other hand, features common dessert ingredients (strawberry, vanilla, banana, etc) and explores their use in dessert recipes. The recipes sound tasty but not as unique or revolutionary as the ideas in Bitter.
I wish savoury recipes were featured more throughout the book instead of being contained in the final chapter. These were some of the most interesting recipes in the book in my opinion, and the introduction mentioned many more ideas that could have been explored. I also think it would have been interesting to have a chapter on a sweet ingredient which is already more savoury-coded (e.g. corn, pumpkin, adzuki beans, seafood).
I also wish more of the recipes had photos.
Many of the recipes sound delicious and interesting. I already tried the recipe for coconut-filled pancakes and they were amazing! As a standalone book I think it’s good, it’s just not what I had hoped for after Bitter.
Bitter really changed the way I cook, with ideas to add a touch of bitterness to complete a dish, or creative ways to make the most of bitter ingredients that I might usually avoid. Sweet, on the other hand, features common dessert ingredients (strawberry, vanilla, banana, etc) and explores their use in dessert recipes. The recipes sound tasty but not as unique or revolutionary as the ideas in Bitter.
I wish savoury recipes were featured more throughout the book instead of being contained in the final chapter. These were some of the most interesting recipes in the book in my opinion, and the introduction mentioned many more ideas that could have been explored. I also think it would have been interesting to have a chapter on a sweet ingredient which is already more savoury-coded (e.g. corn, pumpkin, adzuki beans, seafood).
I also wish more of the recipes had photos.
August 27, 2025
I love this book so much. Alexina’s recipes are well balanced with salty, sweet, umami, sour, bitter elements and I adore the recipe format with tasting notes on each recipe. I love that the recipes are never sickly sweet. I want to cook every recipe and so far I’ve made acv pear tarte tartin, blackcurrant and bay cake, white chocolate and miso cookies (my fave!), far Breton, salted molasses fudge, pear and hazelnut cake and the apple, vanilla and basil tart. All have been incredible and have little touches that keep the recipes interesting. Nothing is too complicated to make. This is a firm favourite on my bookshelf (and I own a LOT of cookbooks) and I know it will be one I return to again and again when I need a show stopping dessert.
Displaying 1 - 2 of 2 reviews