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A 2016 James Beard Award nominee from New York-based food writer and author of the popular dessert blog Love, Cake. 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.
Product Details

About the Author

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 and Gluten-Free for Good. She lives in New York City.

Reviews

"Samantha Seneviratne has assembled the most beguiling collection of desserts, all of which hinge on the exotic spices she knows so well from childhood visits to her family's native Sri Lanka. The warmth and intensity of cloves, cardamom, and other spices breathe new life into many of our favorite sweet endings--as well as an array of desserts that might be quite fresh and new to the reader. The many beautiful photographs make this already stunning book even more so!" --Deborah Madison, author of Vegetable Literacy and The New Vegetarian Cooking For Everyone "Samantha Seneviratne has a fresh approach to what can feel like a tired niche -- the baking book. She organizes her beautifully photographed cookbook by spice, so chapters are sorted by cinnamon, nutmeg, vanilla and so on. It's a different way to peruse -- and be inspired by -- a baking book. And tucked inside those chapters are approachable and creative takes on classic treats. " --J.M. Hirsch, Associated Press "This is a gorgeously imagined and photographed book with a warm-hearted spirit. Seneviratne's instructions are welcoming and informative. She offers well researched spice intel and clear baking cues." --Editors, Epicurious "The straightforward recipes are great for novice bakers (ahem, me) and also help use up spices that would otherwise be gathering dust. Plus, Seneviratne's Connecticut-by-way-of-Sri-Lanka stories about family are totally charming. And sugar-phobes are in the clear, too, since most of the recipes are pretty low in that department." --Mallory Schultz, Bon Appetit "With beautiful, understated photos, a history of each spice's production and use over the centuries, and lovely stories about Sri Lanka and Seneviratne's grandparents, The New Sugar and Spice is a baker's dream come true." --Jessica Howard, Shelf Awareness Samantha Seneviratne has assembled the most beguiling collection of desserts, all of which hinge on the exotic spices she knows so well from childhood visits to her family s native Sri Lanka. The warmth and intensity of cloves, cardamom, and other spices breathe new life into many of our favorite sweet endings as well as an array of desserts that might be quite fresh and new to the reader. The many beautiful photographs make this already stunning book even more so! Deborah Madison, author of "Vegetable Literacy "and" The New Vegetarian Cooking For Everyone ""Samantha Seneviratne has a fresh approach to what can feel like a tired niche the baking book. She organizes her beautifully photographed cookbook by spice, so chapters are sorted by cinnamon, nutmeg, vanilla and so on. It's a different way to peruse and be inspired by a baking book. And tucked inside those chapters are approachable and creative takes on classic treats. " J.M. Hirsch, "Associated Press" "This is a gorgeously imagined and photographed book with a warm-hearted spirit. Seneviratne s instructions are welcoming and informative. She offers well researched spice intel and clear baking cues." Editors, "Epicurious " The straightforward recipes are great for novice bakers (ahem, me) and also help use up spices that would otherwise be gathering dust. Plus, Seneviratne s Connecticut-by-way-of-Sri-Lanka stories about family are totally charming. And sugar-phobes are in the clear, too, since most of the recipes are pretty low in that department. Mallory Schultz, "Bon Appetit" "With beautiful, understated photos, a history of each spice's production and use over the centuries, and lovely stories about Sri Lanka and Seneviratne's grandparents, "The New Sugar and Spice" is a baker's dream come true." Jessica Howard, " Shelf Awareness""

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