Desserts With A Difference: Carrot Cake, Fennel Tart, and Other Surprising and Delicious Vegetable Desserts

by Martin Stone

Gathers recipes for cakes, cheesecakes, tortes, cookies, pies, tarts, puddings, custards, souffles, mousses, crepes, and ice creams that feature vegetables

Genres: Food

183 pages, Paperback

First published April 13, 1993

Reviews

[Elseile · Rating 2 out of 5]

I was hoping for fun, vegetable-centred, lower sugar recipes.
Instead, this book was very boring and conventional. Carrots, pumpkin, and banana are relied upon.
Some recipes barely had any vegetable in them - featuring only a bit of beet jam or a touch of "artichoke liquer". There are multiple recipes where the only "vegetable" is raisins or crystallised ginger.
Also, beans aren't a vegetable - there are some recipes that use black beans or chickpeas as the sole "vegetable".
There is as much sugar, eggs, and butter in each recipe as your grandma's favourite recipes.

Maybe this was too "modern" of me reading a book from 1993 expecting it to be more plant-focused and "healthy". But I think the type of person inclined to put vegetables in their desserts is interested in making nutritious desserts, not in using some herb or fruit as a token ingredient.

[Beth · Rating 5 out of 5]

This is one of my favorite "alternative" baking cookbooks. Some really fun ideas for using ingredients you might not normally consider. No photography. It's not a coffee table book. But the recipes are well written. This book contains baking creativity galore. You'd pay a LOT of money for these desserts at fancy restaurants.