Yossy ArefiRezensionen

The molasses bars (on the cover) and ginger cherry oaties are marvelous. The sugar cookies can be taken to the next level if you add a bit of orange zest to the sugar before rolling. The "favorite" chocolate chip cookies aren't as good as Tollhouse, the Flour recipe, or the Good to the Grain whole wheat chocolate chip cookies.

Overall, I think the cakes and bars are excellent; the cookies aren't always a home run, but if you don't have a mixer to cream cold butter and sugar, or the time/patience to chill the dough, they work well enough. The chocolate cookies were very good, though!

Yummy cakes can be made in a jiffy, even on weeknights! Come on . . . you know you want some. Read my full review here.

Recommended by Brita Z. *and* Lauren B.

Made:
Whole Grain Strawberry Cake
Chocolate and Zucchini Cake
Espresso Chocolate Chip Cake

Buying a copy of this book as soon as I return this one to the library. Delicious, easy recipes that might have converted me from cookies-as-default to cakes! Most recipes are for an 8x8 square pan, but can be converted to a 9" round pan or doubled and baked in a 9x13 sheet pan; a few can be made into Bundt cakes. The author also supplies flavor variations for each cake and ways to "dress it up" with a glaze or topping.

Made: Powdered Donut Cake 93, Red Velvet Cake with Cream Cheese Glaze 156, Gingery Sweet Potato Cake 120, Sparkling Gingerbread 122.

Yum. Doable and delicious recipes that are not too much for a couple or smaller family.. Nice photography too.½

If you could pick the fruit and food right from the page, you would, and that’s the glory of “Sweeter off the Vine: Fruit Desserts for Every Season” by Yossy Arefi. Written in a relaxed, personable style, this lovely book features homey color photos that showcase fruit-based desserts which make the most of the sweet harvest throughout the year. These amazing recipes are influenced by the author’s childhood in the berry-bountiful Pacific Northwest and her own Iranian heritage. Many years spent as a baker in a New York restaurant have added their own spin to Ms. Arefi’s kitchen creativity. As you follow the change of recipes along with the change of seasons, you will find yourself looking forward to each new day’s worth of delicious delights. Here’s a sampler of the fruitful harvest of dessert dishes: “Fresh Mint Ice Cream with Cacao Nibs”; “The Simplest Strawberry Tart”; “Cherry and Rhubarb Slab Pie”; “Apricot and Berry Galette with Saffron Sugar”; “Blueberry Skillet Cobbler with Whole Wheat Biscuits”; “Black Fruit Tart”; “Plum Pie with Hazelnut Crumb”; “Soft Chocolate and Fig Cake”; “Concord Grape and Plum Butter”; “Persimmon Sorbet with Ginger and Vanilla”; “Campfire Crisp”; “Pear Pie with Crème Fraiche Caramel”; “Butternut Squash Tea Cake”; “Winter Luxury Pumpkin Pie”; and “Cranberry Bread Pudding”. Yossy Arefi is a Brooklyn-based food photographer, cookbook author, amateur gardener and former professional baker. She is the creator of the blog: Apt 2B Baking Co.

Book Copy Gratis Ten Speed Press via Blogging for Books

Beautiful photographs and gorgeous recipes. This book is enjoyable just to look at, before thinking about making the incredible creations! The recipes are written very clearly, and all appear possible for everyday cooks to accomplish. That is true for the rather grand-looking recipes as well.

The author shows immense respect for fruit, both more and less common varieties. I would recommend this to anyone who enjoys cooking, and especially for those who love making desserts.

**eARC netgalley**

I am in love with Sweeter Off the Vine by Yossy Arefi. Arefi grew up in Seattleand moved to New York, but she has the Pacific Northwest orientation toward fresh, seasonal vegetables. As a transplant myself, I will never forget the revelation of eating a fresh peach, picked ripe right off the tree. I thought peaches were relatively flavorless, tough fruits until that moment. There was no turning back.

Arefi organizes Sweeter Off the Vine by season and by fruit. If you wished, you could cook your way around the calendar with this cookbook and now would be a good time to start since it begins in spring. Her Persian heritage ensures that the flavor profiles of her recipes are balanced with contrasting flavor elements and infused with aromatic herbs. These are not Persian desserts, though. These are traditional fruit deserts elevated with Persian-influenced flavor combinations.

These are not treacle-sweet recipes. She also uses a lot of alternate grains like buckwheat, spelt and my favorite, rye. My aunt made these amazing Swedish Rye Cookies and I am so glad to see someone else using rye in desserts because really, rye belongs everywhere, not just with ham and cheese.

Another thing I love about this cookbook is that she uses the same basic elements in many of her recipes and has a section of the back with all of these essentials like pie crusts and tart shells. In addition to the basics, she adds instruction for making homemade vanilla extract, cranberry juice and preserved lemons. She has a recipe for vanilla sugar as well. I make vanilla sugar all the time, I love it for my morning tea. It is also a great gift.

The rest of the review is on my blog at

https://tonstantweaderreviews.wordpress.com/2016/03/17/sweeter-off-the-vine-by-y...