The New Sugar & Spice: A Recipe for Bolder Baking
A wonderfully unique and unexpected collection of desserts that showcase spice over sugar, with 80 recipes that both reinvent classic sweets and introduce more unusual spice-infused desserts.
In Sugar and Spice, veteran food editor and recipe developer Samantha Seneviratne invites readers to explore a bold new world of spice-centric desserts. Each chapter centers on a different spice--some familiar, like vanilla, cinnamon, and ginger; others less expected (especially in sweet preparations), such as peppercorns, chiles, and cardamom. With fascinating histories, origin stories, and innovative uses for each spice, this book will inspire readers to rediscover and re-stock their spice drawers, and raise their desserts up to a whole new level of flavor.
MY REVIEW: Author Samantha Seneviratne brings a whole world of flavors to your very own kitchen through the pages of "The New Sugar and Spice: A Recipe for Bolder Baking". When you open your spice cabinet, what do you see? Ms. Seneviratne will open your eyes to new ways to use familiar spices, and she will make you want to explore they myriad spices, herbs, and seasonings available in today's market. I save my spice jars, and I often use little bits and dabs of spices to make my own seasoning blends. Samantha Seneviratne’s travel experience and baking expertise blend well to offer a treasure trove of history, cooking culture, and deliciously different dishes that will be a feast for the senses. Each chapter focuses on a particular ingredient: Peppercorn & Chile; Cinnamon; Nutmeg; Clove & Cardamom; Vanilla; Ginger; and Savory Herbs & Spices. My two favorite spices are Nutmeg and Bay Leaves. Nutmeg reminds me of holidays and happy times, and it just adds an extra something special to baked goods and other foods and beverages. Bay Leaves are aromatic and add a pleasing pungency to sauces, soups, and other dishes. With over 80 recipes, lovely food photos, and interesting and informative insights, this book will delight veteran chefs and novice cooks alike. Here's a sampling of the recipes: Summer Berry Focaccia; Chile-Chocolate Truffles; Parsnip Cake with Ginger; Raspberry Shortcakes with Double Ginger Biscuits; Black Pepper, Dark Chocolate and Sour Cherry Bread; Big Chewy Apricot and Ginger Cookies; Orange Clove Pull-Apart Bread; Gingerbread Pancakes; Sri Lankan Love Cake; Swedish-inspired Saffron Currant Braid; Ricotta Cheesecake with Bourbon-Raisin Jam; Crunchy Peanut Pepper Cookies; Cinnamon, Hazelnut and Date Buns; Salted Cashew Caramels; All-Edges Brownie Cookies; Cream Tea Brûlée; Salt and Pepper Carmel Brownies; Maple Sticky Buns; Frozen Eggnog Pops; Concord Grape Streusel Cake; Hazelnut and Oat Cookie Sandwiches; S'more Pie; Cinnamon Toast Bread Pudding; and Profiteroles with Coconut Allspice Ice Cream and Hot Fudge. SAMANTHA SENEVIRATNE is New York-based food writer, recipe developer, and food stylist. She is a graduate of the International Culinary Center and has worked as a food editor in the kitchens of Good Housekeeping, Fine Cooking and Martha Stewart’s Everyday Food. She blogs about dessert at Love, Cake (Lovecommacake.com.)
Book Copy Gratis Ten Speed Press via Blogging for Books
SAMANTHA SENEVIRATNE
SAMANTHA SENEVIRATNE was a food editor at Good Housekeeping, Fine Cooking, and Martha Stewart's Everyday Food before starting her blog Love, Cake, which was a 2015 finalist for the Saveur Blog Awards. She is also a recipe developer, food stylist, and the author of The New Sugar and Spice. She lives in New York City.
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