Alison Roman - Sweet Enough: A Dessert Cookbook

To Chris Bernabeo, thank you for taking a chance on doing something new. Your eye is brilliant, taste in music impeccable, work ethic and spirit unwavering. I could quite literally not have made this book without you. It was such a gift to make something for the first time together. Your talent knows no bounds and I cant wait to watch you become my most famous friend. Taylorcall him!

Britt Cobb, you brilliant genius who took the contents of a mood board and some word salad and turned them into the book design of my dreams. Thank you for making something equal parts interesting, familiar, new, iconic, beautiful, and above all: useful. A true honor to collaborate with you.

To Jane Morgan, for your schlepping and prepping, measuring and re-measuring, for feeding us beautiful food on set, for going to the store one million times and never forgetting the Cheez-Its. To Tori Schoen, for helping push the manuscript through, keeping me on track and my calendar/inbox uncluttered through the worst of it. To all the recipe testers: Gaby, Tom, Lauren, Sam, Jane, and Fatima. Thank you for your time, palates, and honesty to make sure these recipes work (and taste wonderful).

To the North Fork, Bloomville, and Brooklyn for your produce, sunshine on demand, and overcast days when we needed them. A special thank-you to Sarah-Sophie Flick, Jesse Peretz, and your whole family for allowing us into your home, and Scott DeSimon for lending us your pond, boat, and cool Italian towel.

To my gorgeous friends who are actually all models: Aminatou, Coco, Dusty, Shannon, Ebon, The Two Guys at Coney Island, The Woman in the Poodle Sweatshirt, Lauren, Patch, Lilli, Susan, Danny, Scott, Maya, Chelsea, Alexandra and Baby James, Syd, Clayton and Rodman and Amiel. Not modeling is hard! To Dora Fung for pulling the most glorious, fun outfits for us to play dress-up in.

To my editor, Francis Lam: Everyone knows youre the best, and now I know it too. Thanks for getting me, seeing me, and making me smarter by proxy. Im sorry this manuscript was so late, really.

To my copyeditor, Kate Slate: you made me laugh with your matter-of-fact queries and zero tolerance for nonsense. I dedicate the peaches and cream recipe to you (if you can find it).

To Darian Keels, Stephanie Huntwork, Mark McCauslin, Kim Tyner, Allison Renzulli, Joey Lozada, Jana Branson, Kate Tyler, and the whole Clarkson Potter team: Im so grateful for your support, advocacy, and unbridled enthusiasm for each book baby.

To Glynnis Albright, for being so gracious.

To my book agent, Nicole Tourtelot, for always going to bat for me and humoring my every meltdown for the third book in a row. My lowest number of meltdowns yet, I think!

To Dan and the rest of our Home Movies family. I cant wait to teach Dan how to make all these desserts on camera.

To David, for everything, thanks for sharing a brain.

To Molly, for always seeing me and working toward the big picture.

To Ron Mendoza and William Werner, for your mentorship, patience, guidance, and tutelage. Everything I know, I learned from you (except the bad habits, those are mine). Thank you for showing me desserts didnt have to be too sweet, that pastry cooks cooked too, that everything needs salt, and that fruit is a miracle.

To Christina Tosi, for teaching me that good is not good enough until its really fucking good. To Sarah Senneh, for teaching me how to make flawless biscuits and pie crust (and have the most fun while doing it). To Karen, for not telling Ron to fire me (sorry for the early grays), and to Yewande, for also loving raw pie dough. To everyone I ever shared a pastry kitchen with, thank you for inspiring and pushing me, laughing, singing, crying, and cleaning with me.

To Claudia Fleming, Lindsey Shere, Dorie Greenspan, and Michel Bras, for authoring my favorite books on dessert, the ones I pored over and learned from before I ever made my first galette.

To everyone else in my life who helps me keep the wheels on, my partners in life: I love you more than you know. Im sorry I dont have the page count to name you all but IYKYK.

To everyone who stuck around, who kept reading, cooking and baking, liking and subscribing: Thank you for giving me someone to write for and a reason to cook. I love you, I love you, I love you.

Alison Roman is a New Yorkbased cook, writer, and author of the New York Times bestselling cookbooks Nothing Fancy and Dining In . She is the host and producer of CNNs (More Than) A Cooking Show with Alison Roman , the creator of a YouTube series called Home Movies , and the author of a bi-weekly newsletter titled A Newsletter . You can find recipes, videos, recommendations, and more at alisoneroman.com.