Vendor
	Liepman Literary Agency Marc Koralnik
Original language
English

THE NEW SUGAR & SPICE

Samantha Seneviratne

A Recipe for Bolder Baking

? James Beard Award Finalist 2016
? Chosen by The New York Times and Associated Press as a
Best Food Book of 2015

Raise your desserts to a whole new level of flavor without all the extra sugar 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 spicesincluding vanilla, cinnamon, peppercorns, and cardamom The New Sugar & Spice guarantees that dessert will be the most talked-about part of your meal. About the author
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.)

Available products
Book Published by Ten Speed Press

Comments

"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."

With spices infused in every delectable bite, Seneviratne, attempts to awaken the eater's taste buds with a handful of flavorful ingredients that most Western cooks only use by the pinch. .this book is a must-have for people who are looking to spice up the best part of the meal.