cook book

Casual, effortless, chic: these are not words you'd use to describe most desserts. But before Alison Roman made recipes so perfect that they go by one name — The Cookie, The Pasta, The Lemon Cake — she was a restaurant pastry chef who spent most of her time learning to make things the hard way. She studied flavor, technique, and precision, then distilled her knowledge to pare it all down to create dessert recipes that feel special and approachable, impressive and doable. In Sweet Enough (Clarkson Potter), Roman — author of Dining In and Nothing Fancy — has written the book for people who think they don't have the time or skill to pull off dessert. Here, the desserts you want to make right away,…