Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
Other Sellers on Amazon
+ $3.99 shipping
+ $3.99 shipping
+ $3.99 shipping
The New Sugar & Spice: A Recipe for Bolder Baking Hardcover – September 8, 2015
|New from||Used from|
Frequently bought together
Customers who bought this item also bought
“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."
“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
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.
Browse award-winning titles. See more
Top customer reviews
There was a problem filtering reviews right now. Please try again later.
The New Sugar and Spice book has chapters on peppercorn and chili, cinnamon, nutmeg, clove and cardamom, vanilla, ginger, and savory herbs and spices. Each section contains some interesting personal history. Imagine her mother's magical childhood having fun scrubbing an elephant's back with coconut husks. Descriptions of the spices, purchasing and storing of spices, as well as their histories are also included. It was interesting to learn the Dutch traded Manhattan for control of the nutmeg trade around the world.
I made Blackberry-Lavender Clafoutis. It was certainly pleasant; however, I could barely detect the lavender flavor from my freshly harvested crop. I even steeped it over 3 hours. It was too much trouble for the result.
My second recipe, Black Pepper, Dark Chocolate, and Sour Cherry Bread, was eaten and really enjoyed by four friends. The bread had bite, but not too much. Do use fresh peppercorns as their subtle flavors disappear with storage over time. Interesting to note, the bite of the pepper disappeared over the three days we enjoyed the loaf.
Orange-Clove Pull-Apart Bread was my third production. Cloves are a scary spice. The dough was really sticky; I didn't want to knead that mess. She said I shouldn't have to add more flour, so I didn't. I just plopped it in my processor and went from there. The dough emerged from the first rising in a lovely and easily worked form. The resultant loaf looked beautiful, just like the picture. My tasters really liked this bread; they couldn't begin to guess what spice it contained. The clove taste was subtle and added this pleasant, unknown flavor.
I do have some minor misgivings. The book is lovely, photographed on soft backgrounds and written on soft beige, blue, and sage paper; however, of the 71 photos, 26 of them, almost one third, are photos of empty plates (5), equipment (10), or dried spices (11). I would rather see a picture of the product. What does “Grapefruit Curd and Poppy Seed Pie look like?”
Also, another quibble: I had to read a number of the recipes halfway through to determine what size pan to use.
Lastly, a couple of recipes call for pistachio cream. She says this product, found specialty markets, is just a mixture of pistachios and sugar. Please, if it is so easy, just give me the recipe.
These are just picky, personal criticisms. Her book is interesting and unique; the recipes work. The New Sugar and Spice deserves a try by those who are curious and adventuresome cooks.
I received this book from BloggingForBooks for this review, but that fact in no way affected this review containing only my opinions.