Sweeter off the Vine: Fruit Desserts for Every Season [A Cookbook]

I really admire that Yossy chose a theme (baking with seasonal fruit), introduced why (her upbringing picking berries in the summer with her family, which has continued to influence how she cooks currently), and then highlighted 19 fruit categories in a wide variety of different desserts. Each category gets a little intro, with a gorgeous cover photo and advice on when and how to select the fruit at its peak.Every recipe is itself accompanied by a photo, and as you might expect, they are all stunning. The recipes often incorporate whole grains and aren't too sweet - we're told she strives for a sweet-savory balance, stemming from the influence of her Iranian father's cooking. Since it's officially spring now, I thought the cherry and poppy seed yogurt cake & the pistachio pound cake (without the strawberries, but with the lavender sugar) would be two good choices for testing these recipes. Both were quite easy and quick to assemble, Yossy's instructions are clear and accurate, and both cakes tasted (and smelled) divine. I did use frozen cherries instead of fresh ones for the yogurt cake, because I don't have access to fresh, reasonably priced cherries currently, but the end result was still delicious.After these, I made the brown butter blondies, because even though they're under "winter" due to the dried fruit/chocolate combo, blondies are amazing all-year round, especially ones with dates and dried cherries! Yossy's version of blondies very possibly outshines my standard go-to blondies from Back in the Day Bakery (which also have bourbon and chocolate chips, but include dried coconut instead of dates & cherries). As with the cakes, Yossy's blondie recipe is simple to follow, doesn't require too much time or effort, the measurements & timing is all accurate, and the end dessert is outstanding! I was able to bake all three of these desserts in one evening after working a full day, and I'm not necessarily the most efficient baker, so that's a huge plus for Sweeter off the Vine.I'm really excited for summer to arrive so I can try her cantaloupe and mint yogurt pops especially, but almost all of the recipes included in this little book are appealing to me (except the rhubarb ones - I wish I liked rhubarb, but I just can't seem to enjoy it.) I am also really pleased with her small-batch apricot jam recipe, because I think a lot more people would make their own jam when the scary/extra-hassle step of sterilizing the jars is removed because the intent is not long-term storage, but rather short-term consumption.I highly recommend Sweeter off the Vine. The photos are gorgeous and plentiful, the desserts are delicious, and although there are relatively few recipes (76 total), Yossy offers plenty of variations to give you a wide range of options. Almost all of her recipes are "unique", there's nothing here that I feel is a duplicate of other recipes I have, which is great, because I have a lot of dessert cookbooks. The twists might be small (yogurt, cherries, and lime instead of a standard lemon poppy seed cake), but they aren't something I've thought to do and they yield remarkable desserts. My only "complaint" is I confess to being a little saddened by the choice of fruit-based desserts, because I love what Yossy does with bread... I'm holding out hope it means there is a second book coming from her soon that will be bread-focused!

I can always find a great recipe in her books. They are no fuss and easy to prepare. Dessert doesn't have to be hard or intimidating. They should be mini celebrations for just living.

Every single recipe I have made from this cookbook has been outstanding. Some of them may seem a little odd (grape pie?) but I have since adopted the phrase "in Yossy we trust" because no matter how out there a recipe may seem, the flavor is always on point. This has become my favorite cookbook. 10/10 would recommend

Overall not quite what I expected. Nice photos of each recipe is a plus! Nice sized font, easy to follow! Those are the two positives. But I was expecting more pies, crumbles, buckles, brown betties - berry-related recipes...and was disappointed to find squash and pumpkin and some weird fruits in weird recipes. Which, I know such foodstuffs are "off a vine" but I wanted to modernize and increase the berry recipes that I already have. Couple of ingredients are hard to find in New Hampshire and I'm not sure if I can skip those or not from what is written. Just a little disappointing, misses its mark, just form my perspective, sorry.

My daughter has already made several desserts from this book and they have all been amazing.

The most exciting things I have read are all the spices, herbs, which I grow. I LOVE LOVE lemons & found some AWESOME recipes.. This book has given me many new ideas to try especially when I cook with my oldest granddaughter! My youngest granddaughter is 5 months old but will cook with her sooner than later. I also have 3 grandsons who like to create recipes. Both my daughter's are GREAT cooks and bakers. My husband loves to grill & smoke salmon, chicken, and ribs. We spend s one of the best f a m I my time together cooking!!

One of my all time fave cookbooks when I’m looking for a dessert to make. I’m the type that loves trying a brand new recipe and serving it to a crowd without having made it before - a bit risky! But with this book, every recipe I have tried has been delicious. I also love how it’s sorted by seasons and incorporates different types of flours. A must have book to add to the collection!

This cookbook delivers exactly what the title implies. Recipes and photos are mouthwatering! Mixed Fruit Crisp, Blueberry Skillet Cobber, Cantaloupe and Mint Yogurt Pops are just a few that I've made. As soon as the leaves begin to change, I'll make Caramel-Swirled Pumpkin Ice Cream and Pear-Chestnut One-Layer Cake.

What a great idea for a book - fruit is definitely better when it's seasonal, and Yossy has divided the book into each fruit as it reaches its peak - there are then a few different recipes for each fruit. Recipes are inventive and tasty combinations, relying on the inherent sweetness of the fruit...SpringHerbs: chamomile honey panna cotta; fresh mint ice-cream with cacao nibs; lemon verbena olive oilRhubarb: rhubarb and rose galettes; rhubarb semi-freddol roasted rhubarb pavlova; rhubarb and rye upside-down cakeStrawberries: the simplest strawberry tart; strawberry ice-cream sandwiches with cacao nib poppy seed wafters; pistachio and cake with strawberries in lavender sugar strawberry and campari paletasCherries: cherry and chocolate turnovers; cherry and rhubarb slab pie; spiked cherry sorbet; cherry and poppy seed yoghurt cakeSummerApricots: apricot and berry galette with saffron sugar; small batch apricot jam. roasted apricot and buttermilk sherbetMixed Berries: blueberry skillet cobbles with whole walnut biscuits; crème fraiche and blueberry ice-cream; currant and blueberry buckle; blackberry and sage cream puffs; black fruit tartsMelons: canteloupe and mint yoghurt pops; watermelon granita with chile and limeStone Fruits: nectarine and blackberry pie bars; smoked peaches with lemon verbena; spelt shortcakes with roasted stone fruit; plum pie with hazelnut creamRaspberries: coconut cream fool with raspberries; chocolate celebration cakes with fresh raspberry buttercream raspberry sorbet with pink peppercornsFigs: wine-roasted figs with whipped honeyed ricotta; soft chocolate and fig cakeFallGrapes: concord grape pie with rye crust; concord grape and plum butterPersimmons and Pomegranates: jewelled Pavlova with cranberry curd; persimmon sorbet with ginger and vanillaApples: Marie-Daniella's apple tart; caramelised apple fritters; campfire crispsPears: a pear-packs chestnut cake; pear pie with crème fraîche caramelQuince: ginger quince up-side cake; quince and pistachio frangipane tartletsSquash and Pumpkin: butternut squash tea cake; caramel-swirl roasted squash ice-cream; winter luxury pumpkin pieWinterCranberries: cranberry bread pudding; cornmeal and ricotta cake with cranberries; cranberry and pear pandowdyCitrus: chocolate same tart with grapefruit; blood orange old-fashioned donuts; a quick marmalade with blood oranges and Meyer lemons; tangerine cream pie; grapefruit and Meyer lemon bundt cakes; preserved lemon ice-cream; rangpur lime bars with saffron; gingery lime posset; citrus almond thumbprints with summer jamDates: sticky toffee pudding with cranberry; browned-butter date blondiesYear-Round Essentials: all-butter pie crust; crème fraîche caramel sauce; crisp topping; pastry cream spelt quick puff pastry; a sweet tart shell three ways: all purpose, buckwheat, chocolate; vanilla extract; vanilla sugarSeasonal Larder: poached quince; preserved lemons; roasted winter quash purée spiced rhubarb compote unsweetened cranberry juice

I am a photographer and a cook, so can appreciate all the effort that has gone into this book.Our allotment will provide most of the ingredients so I have a lot to look forward to.

Absolutely love this book, every recipe shouting to be made. Within a first week of getting the book I baked 3 cakes and they were all delicious and a bit different.

Ceci est mon nouveau livre de recettes de dessert préféré! Toute la fraîcheur et la saveur des différents fruits de saison sont appréciés dans chaque recette! Chapeau à Yossy Arefi!