New Sugar & Spice A Recipe for Bolder Baking

What Our Readers Are Saying

Share your thoughts on this title!

Average customer rating 5 (1 comments)

---

`

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.) Review Copy Gratis Ten Speed Press via Blogging for Books