Zusatztext 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 endingsas 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 Informationen zum Autor Samantha Seneviratne Klappentext A 2016 James Beard Award nominee featuring more than eighty recipes 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. Introduction About ten years ago, my big brother lived in a sixth-floor walk-up in Little Italy. We were very close, but we didn't talk about how much we loved each other. I don't know many brothers and sisters who do. But I think he knew. And I think the desserts helped. If I close my eyes, I can still picture him bounding down the stairs to meet me at the front door of his apartment building. He'd run down with a big smile, curly hair tousled, and still in his pajama bottoms after a day spent furiously working on one of his graphic design projects from home. I never felt like climbing his stairs, but I often had deliveries for him. This time, I had made a towering chocolate cream pie the night before and I knew he would want a slice. At least, I knew I wanted ...

Autorentext

Samantha Seneviratne

Klappentext

A 2016 James Beard Award nominee featuring more than eighty recipes 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.

Leseprobe
Introduction

About ten years ago, my big brother lived in a sixth-floor walk-up in Little Italy. We were very close, but we didn’t talk about how much we loved each other. I don’t know many brothers and sisters who do. But I think he knew. And I think the desserts helped.

If I close my eyes, I can still picture him bounding down the stairs to meet me at the front door of his apartment building. He’d run down with a big smile, curly hair tousled, and still in his pajama bottoms after a day spent furiously working on one of his graphic design projects from home. I never felt like climbing his stairs, but I often had deliveries for him. This time, I had made a towering chocolate cream pie the night before and I knew he would want a slice. At least, I knew I wanted to bring him one.

That was our ritual. I would experiment with desserts and Mohan would eat them—whatever the results. When I lived in Brooklyn and he lived in Manhattan, we would make the handoff over dinner at a restaurant near one of our offices. After the tonkatsu or the lasagna had been cleared away, Mohan would sneak bites of my latest triumph—a flaky plum galette, or maybe a custardy bread pudding—surreptitiously from under the table while we talked.

Sometimes, if we didn’t have time for a meal, we’d just pick a convenient street corner. We didn’t even need to talk much. Meet at Sixth Avenue and West Fourth Street, a kiss on the cheek, a quick transfer of cookie-filled Tupperware, and we’d be on our respective ways.

When I moved to the neighborhood next to his in Manhattan, I could just pop by his apartment anytime and meet him at the bottom of his stairs. My culinary school was just around the corner. On my way home from school, around 11:30 or midnight, I would call him up with a two-minute warning so he could run down to meet me to get something sweet.

After he died, I spent nights awake wondering if he knew how much he mattered to me. I’m sure I hadn’t said the words enough. But handing him a big slab of pie or a stack of cookies felt like saying “I love you.” I hope he heard me.

Homemade desserts have a big job: they carry important messages to important people. We bake them with the people we love. We share them with the people we love. We eat them with the people we love. But these days, we are told over and over again that one of the principal ingredients of dessert is deadly. The abundance of processed sugar in our diets is a serious health problem. Experts say that sugar is toxic. Some doctors claim that sugar should be grouped with cigarettes and alcohol as a harmful, addictive substance. Sugar has been linked to heart and liver damage, hypertension, and even cancer. Everyone knows that we eat too much of it. According to the American Heart Association, the average American consumes ab…