- Tapa dura: 240 páginas
- Editor: Ten Speed Pr; Edición: 01 (8 de septiembre de 2015)
- Idioma: Inglés
- ISBN-10: 1607747464
- ISBN-13: 978-1607747468
- Valoración media de los clientes: Sé el primero en opinar sobre este producto
- Clasificación en los más vendidos de Amazon: nº338.758 en Libros en idiomas extranjeros (Ver el Top 100 en Libros en idiomas extranjeros)
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The New Sugar & Spice: A Recipe for Bolder Baking (Inglés) Tapa dura – 8 sep 2015
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Descripción del producto
"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
--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
Reseña del editor
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 Seneviratnes 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 worlds most enticing spicesincluding vanilla, cinnamon, peppercorns, and cardamomThe New Sugar
& Spice guarantees that dessert will be the most talked-about part of your meal.
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I just thought there could be other GF people who would wonder if it was worth buying this book. I haven’t made any recipes yet, but the book is gorgeous and is interestingly written, and every recipe looks super enticing.
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.