Sweeter off the Vine: Fruit Desserts for Every Season by Yossy Arefi

Watch the trailer!

Celebrate the luscious fruits of every season with this stunning collection of heirloom-quality recipes for pies, cakes, tarts, ice cream, preserves, and other sweet treats. Ruby red rhubarb is roasted to adorn a pavlova, juicy apricots and berries are baked into galettes with saffron sugar, and winter's bright citrus shines in Blood Orange Donuts and Tangerine Cream Pie. Yossy Arefi's recipes showcase what is fresh and vibrant any time of year by enhancing the enticing sweetness of fruits with bold flavors like rose and orange flower water inspired by her Iranian heritage, bittersweet chocolate and cacao nibs, and whole-grain flours. Accompanied by gorgeous, evocative photography, Sweeter off the Vine, is a must-have for aspiring bakers and home cooks of all abilities. Release date: 3.22.2016.


The New York Times called it a cookbook “Made for Instagram” then called the recipes perfectly imperfect, and included a Beyonce reference in the review, so I can pretty much die happy.

I talked with Larry Mieler over at Wisconsin Public Radio about picking blackberries, photography, and my love of fruit desserts. Listen Here. 

I also talked to Faith Middleton and Co about some of my favorite, simple recipes in the book. I’m on the second half of this broadcast. 

Advance Praise

In Sweeter off the Vine, Yossy Arefi has reimagined fruit desserts in her unmistakable style. These seasonal recipes are rustic and bold, often with an inventive use of whole grains or a thoughtful twist on the familiar. For instance, the Simplest Strawberry Tart is nothing short of a showstopper, while the Blueberry Skillet Cobbler with Whole Wheat Biscuits is easy enough to be a weeknight treat, and the spelt shortcakes make for wonderfully textured partners to roasted stone fruits. This is a vibrant debut.˝
—Tara O’Brady, author of Seven Spoons

Sweeter off the Vine
 is ripe with fresh ideas, from fruit-filled fall galettes to summertime cobblers bursting with blueberries. Yossy’s book is full of tempting recipes for using the best of the season...all year round!”
—David Lebovitz, author of My Paris Kitchen

"It’s rare to find a cookbook that hits the mark with writing, visuals, and recipes. Sweeter off the Vine manages to captivate in equal measures via seemingly effortless prose, gorgeous imagery, and most of all, Yossy’s fresh take on cooking with the fruits of the season.”
—Merrill Stubbs, co-founder and president of Food52

Sweeter off the Vine is a beautiful articulation of gorgeous, seasonal desserts. The recipes are both accessible and nuanced—offering a balance of sweet and savory at all levels. Told with care and charm, this book is warm and inspiring, and invites you to reinvent the common dessert.” 
—Karen Mordechai, author and founder of Sunday Suppers