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Pichet happens to be the pastry chef who presided over all things sweet at Jean-Georges Vongerichten’s 66 and Spice Market restaurants – two of New York’s most revered dining destinations. His specialty is Asian-inspired desserts, which he not only reinvents with continental appeal, but infuses into traditional Western sweets in ways that makes one rediscover baking in a whole new way. Now with his own acclaimed restaurant in Greenwich Village called Pong, Pichet has released a book of all his secrets – the very same secrets that captured many a patron’s and Chef Vongerichten’s palate and imagination for over 8 years. I’m particularly happy to present this book on the blog because we often talk about great Asian dishes but have yet to delve into mastering creating them. In Pichet’s The Sweet Spot, we get a chance to bake with an array of Far East ingredients such as tropical fruits, crunchy nuts and aromatic spices, in dishes such as Mango Sticky Rice, Almond Tofu, Chocolate Cakes with Matcha Truffle Centres and Shaved Ice, Summer Corn, Avocado and Red Bean dessert (awesome!) A baking master, you can also find precise instructions for all kinds of classic cakes, cookies and candy, but do make sure to take him up on mixing in a touch of Asian flare. (See below for book Giveaway.) From the left: Almond, Pear and Slated Caramel Cupcakes, Almond Protein Butter Cookies, Acai-Almond Truffles. Get the recipes! At the behest of the Almond Board of California, I got the chance to attend a demo with Pichet Ong in New York City this past July. While there, I picked up a few exclusive almond dessert recipes: Acai-Almond Truffles and Protein Almond Butter Cookies, as well as some proverbial golden nuggets Pichet had for us on baking: “…the goal with cakes is to keep them rich while light – rich means tasty, while light means you can eat more of it.” “…when pairing flavours think of what can enhance – often it’s the opposite; add something bitter such as coffee extract to enhance the taste of sugar. That way you can actually use less sugar.” “…browning butter is to remove its water content and give it a more nutty flavour.” “…sifting your flower is important; it incorporates air and hence gives it volume, as well as breaks up lumps.” “…if you steep cherry pits in water and sugar you can get an almond-like syrup.” “…unsalted butter is more flavourful because the bacteria in it has developed further. Salt stops the development of bacteria and is hence makes butter less flavourful.” Giveaway: Sadly, I’ve only one of Pichet’s The Sweet Spot to give away, but if you’ve a chance to leaf through it, please do yourself the favour. To get this – my only copy! – of The Sweet Spot, email me the correct answer to the following question: How many servings does Pichet’s Almond, Pear and Salted Caramel cupcake recipe make, found here? Email me at blog(AT)foodtv(DOT)ca with Sweet Spot in the subject line. Please see Contest Rules. Bazaar's Book Posts are featured Tuesdays. Related: Get a Taste of Pichet’s New York City Almond Demo East Meets West: Cooking with Asian Fruits and Vegetables More Recipes from the Almond Board