Sweet Invention: A History of Dessert (edition 2011)

Beginning thousands of years ago with the sweet milk and cheese treats of India and coming up to the current trendy cupcakes, this seems to cover every bit of information concerning baked goods from the most influential areas of the world.
I wish I had loved this book, and in the hands of many authors, like Steve Almond (Candyfreak), it would have been lots of fun, but while Krondl is an extraordinary researcher, he's a dull writer in desperate need of a strong-willed editor, because he seems to have included every single piece of information he uncovered. Seriously, it feels that nothing was left out, whether it had anything to do with the item being discussed or not, so it quickly became a slog for me. You get every name that a certain pastry may have ever gone by, who may or may not have created it, the year and place... the author is great at names and dates, so if you want the dry facts, this is your book. But if you want entertaining history look elsewhere because even Marie Antoinette is just a stick figure here. I also was put off by the sudden change in POV in the writing that occurred every so often. It would go for ten pages in third person then there would be a first person account, then back to third person. It could be just me not clicking with this writer, as he has some legit credits, but he bored me. ( )

Having a bit of a sweet tooth I simply could not pass up the chance to reading a book on the wonderful world of desserts. In Sweet Invention Michael Krondl outlines how desserts developed in different regions of the world. Focusing on six nations that have wielded the greatest influence on other societies, this book is certainly not, as the subtitle would suggest, a concise survey on the topic, but nonetheless a delicious journey.
From India to Italy, from Austria to the US, you find out about the historical and cultural origins of the most common forms of sweet meals in these regions, how they developed over the centuries, and influenced each other across the borders. I liked how the author also includes a view on the importance of the sugar trade, which is obviously an essential part of everything that spells "dessert". A nice touch are the recipes that end each chapter, though you would have to be a pastry chef to actually attempt them.
Quite unusual, but making for a colorful reading experience, was how Krondl sets the mood with his elaborate descriptions of times long gone. Unfortunately he does so to a fault, and the focus that should be on the desserts themselves often shifts to narrations on the surrounding ambience, which might be interesting to some readers, but certainly not those who are looking for actual information on the topic.
In short: A fascinating journey through the world of desserts! ( )

I feel like this book had a ton of potential that it just didn't live up to. I very much loved the sections on India and the Middle East. Maybe it was because I hardly have any knowledge about the culinary traditions and I was very interested in learning about their desserts. The history of those countries was fascinating to me.

But then I started to read the section on Italy and I started to fall asleep. And I'm really having a hard time explaining why, but the wording and the writing style got really dry. I felt like all of a sudden I was reading a textbook back in college. And it's a shame, because I really wanted to enjoy what I was reading.

When there is a book that I can't finish I just can't give it more than two stars. Two stars means the book was okay. And that's what I really felt. I didn't hate it, I just didn't enjoy how 1/3 of the book through it started to take on a scholarly approach. And I truly realize that it may just be me. The style of writing just didn't appeal to me and I was disappointed because I really wanted to like it. ( )

What a disappointment! This book claims to be a history of dessert, but it is more of a "selected" history. Having taken on too broad of a topic, the author chooses to focus on a handful of mostly European cultures (with a little middle-Eastern influence which extended into parts of Eastern Europe). The arrangements is not chronological for the volume or even within each chapter devoted to one of the cultures. The volume is in desperate need of editing. Sentences begin with conjunctions (and are incomplete sentences). Passive mood abounds throughout the book. While the bibliography, end notes, and general content make it obvious that the author has done extensive research on the topic, there are some huge gaps. For example, the chapter that focuses on American desserts largely ignores anything prior to the 19th century. While Fannie Farmer's famed cookbook is utilized, other well-known early sources such as The Virginia Housewife appear to have been overlooked. Very few recipes are included, and those that are included are recipes that probably only advanced pastry chefs would attempt. In its present form, this book is not recommended. This review is based on an advanced e-galley provided by the publisher through NetGalley. It is hoped that extensive editing will take place before it is printed, distributed, and sold. ( )