Raise your desserts to a whole new level of flavor with The New Sugar & Spice , a collection of more than eighty unique, unexpected, and uniformly delicious recipes for spice-centric sweets. Read more...
- Retail Price:
20% off for Members: Get the Club Price
Raise your desserts to a whole new level of flavor with The New Sugar & Spice, a collection of more than eighty unique, unexpected, and uniformly delicious recipes for spice-centric sweets. Veteran baker Samantha Seneviratne's recipes will open your eyes to a world of baking possibilities: Her spicy, pepper-flecked Chile-Chocolate Truffles prove that heat and sweet really do go hand-in-hand, and a fresh batch of aromatic, cinnamon-laced Maple Sticky Buns will have the whole family racing into the kitchen.
Discover new recipes from around the globe, such as Sri Lankan Love Cake or Swedish-inspired Saffron Currant Braid. Or, give your classic standbys a bold upgrade, such as making Raspberry Shortcakes with zingy Double Ginger Biscuits. Filled with fascinating histories, origin stories, and innovative uses for the world's most enticing spices--including vanilla, cinnamon, peppercorns, and cardamom--The New Sugar & Spice guarantees that dessert will be the most talked-about part of your meal.
Publishers Weekly® Reviews
- Reviewed in: Publishers Weekly, page .
- Review Date: 2015-06-15
- Reviewer: Staff
With spices infused in every delectable bite, Seneviratne, a food editor and stylist at Fine Cooking, attempts to waken the eater’s taste buds with a handful of flavorful ingredients that most Western cooks only use by the pinch. The first chapter, Peppercorn & Chile, makes it clear that this is not your classical pastry book. Recipes such as sweet fig and black pepper scones and bay leaf rice pudding expand the concept of what constitutes dessert. Even more traditional dishes, such as blackberry-peach hand pies and apricot raspberry cobbler with hazelnut biscuits, have a hint of extra spice mixed in. The book is divided into seven major categories of spice, such as cinnamon, nutmeg, or cloves and cardamom, and there are plenty of highlights that may pique a new interest in spice or recall that soothing kick in the back of one’s throat. With extra explanations for buying the freshest spices and how to keep them at their best, this book is a must-have for people who are looking to spice up the best part of the meal. (Sept.)