---
product_id: 12912110
title: "The Sweet Spot: Asian-Inspired Desserts"
price: "€ 12.80"
currency: EUR
in_stock: true
reviews_count: 11
url: https://www.desertcart.hr/products/12912110-the-sweet-spot-asian-inspired-desserts
store_origin: HR
region: Croatia
---

# The Sweet Spot: Asian-Inspired Desserts

**Price:** € 12.80
**Availability:** ✅ In Stock

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- **What is this?** The Sweet Spot: Asian-Inspired Desserts
- **How much does it cost?** € 12.80 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.hr](https://www.desertcart.hr/products/12912110-the-sweet-spot-asian-inspired-desserts)

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## Description

The Sweet Spot: Asian-Inspired Desserts [Ong, Pichet, Ko, Genevieve] on desertcart.com. *FREE* shipping on qualifying offers. The Sweet Spot: Asian-Inspired Desserts

Review: sugar and spice and Very, Very, Nice - If you thought Asian desserts were limited to bland fortune cookies and watery rice pudding, this book will open your eyes and tingle your tongue. Lushly photographed and intelligently written, it features a wide variety of recipes from cakes and cookies to puddings, candy and drinks. The recipes are much more than Asian riffs on western classics. The author, a talented chef, truly integrates the flavors and styles. I think that fusion has gotten a bad name largely because it dumbs down the joined cuisines. I found the recipes doable notwithstanding the fact that many are rather lengthy. There is not excessive usage of exotic ingredients and the ones he does use are fairly accessible in metropolitan areas or over the internet. Additionally, he suggests substitutions, such as using light brown sugar for palm sugar. One word of caution if you are not partial to ginger or coconut be advised that he uses both liberally. The recipes I've tried so far have been successful. His condensed milk pound cake is rich and moist while the sweet potato beignets with roasted apple filling are a fall delight. There are pineapple turnovers that look like tangerines complete with a stem of clove. Both the banana cream pie and the coconut cream pie are phenomenal and the walnut cookies are a nice treat. The Vietnamese coffee tart is rich and the avocado shake is a silky sensation. Be sure to try the spring rolls filled with kumquats and bittersweet chocolate---decadent, delicious and easy. This book is truly a feast for the senses. It is a great read, beautiful to look at and the recipes taste wonderful.
Review: Top notch Asian inspired dessert cookbook - Absolutely delicious and unique twists from diverse influences. Had the pleasure to eat some of its incarnation at Spice Market in NYC which inspired me to get the book itself.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| Best Sellers Rank | #2,589,661 in Books ( See Top 100 in Books ) #283 in Korean Cooking, Food & Wine #610 in Chinese Cooking, Food & Wine #2,952 in Comfort Food Cooking (Books) |
| Customer Reviews | 4.3 4.3 out of 5 stars (40) |
| Dimensions  | 8.46 x 1.07 x 9.4 inches |
| Edition  | First Edition |
| ISBN-10  | 0060857676 |
| ISBN-13  | 978-0060857677 |
| Item Weight  | 2.75 pounds |
| Language  | English |
| Print length  | 320 pages |
| Publication date  | May 22, 2007 |
| Publisher  | William Morrow Cookbooks |

## Images

![The Sweet Spot: Asian-Inspired Desserts - Image 1](https://m.media-amazon.com/images/I/51h11mRWIeL.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ sugar and spice and Very, Very, Nice
*by A***H on October 8, 2007*

If you thought Asian desserts were limited to bland fortune cookies and watery rice pudding, this book will open your eyes and tingle your tongue. Lushly photographed and intelligently written, it features a wide variety of recipes from cakes and cookies to puddings, candy and drinks. The recipes are much more than Asian riffs on western classics. The author, a talented chef, truly integrates the flavors and styles. I think that fusion has gotten a bad name largely because it dumbs down the joined cuisines. I found the recipes doable notwithstanding the fact that many are rather lengthy. There is not excessive usage of exotic ingredients and the ones he does use are fairly accessible in metropolitan areas or over the internet. Additionally, he suggests substitutions, such as using light brown sugar for palm sugar. One word of caution if you are not partial to ginger or coconut be advised that he uses both liberally. The recipes I've tried so far have been successful. His condensed milk pound cake is rich and moist while the sweet potato beignets with roasted apple filling are a fall delight. There are pineapple turnovers that look like tangerines complete with a stem of clove. Both the banana cream pie and the coconut cream pie are phenomenal and the walnut cookies are a nice treat. The Vietnamese coffee tart is rich and the avocado shake is a silky sensation. Be sure to try the spring rolls filled with kumquats and bittersweet chocolate---decadent, delicious and easy. This book is truly a feast for the senses. It is a great read, beautiful to look at and the recipes taste wonderful.

### ⭐⭐⭐⭐⭐ Top notch Asian inspired dessert cookbook
*by D***S on June 12, 2020*

Absolutely delicious and unique twists from diverse influences. Had the pleasure to eat some of its incarnation at Spice Market in NYC which inspired me to get the book itself.

### ⭐⭐⭐ good ideas, however not precise
*by N***E on May 4, 2008*

Im a pastry chef at a pan asian restaurant, so naturally this book was natural to pick up. The recipes look great, the pictures are fantastic (im a huge fan of pictures) however most of the recipes I have tried havnt been true to the book and have lacked crucial information. for instance, the lemon twinkie cupcakes he describes as needing only approx 10 minutes baking time. What he fails to mention anywhere in the book is that the baking time is in a convection oven. (I found this out after emailing him) another problem recipe is the coconut flan. 1. I could not get palm sugar to 350 degrees without WAY over carmalizing it. 2. he failed to mention to cover them while baking, or risk over carmalizing the mixture. However, I will give him credit, once you do decipher his recipes, the flavors are pretty fantastic. I tried the poached pears (which do not take 1.5 hours, 1 hour should be more than enough) which were very yummy, and our chef, who despises poached fruit liked the desert. So if you buy this book, be wary, but have fun.

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*Product available on Desertcart Croatia*
*Store origin: HR*
*Last updated: 2026-02-20*