I’ve been a follower of Samantha Seneviratne’s blog for a while and couldn’t be more excited to try the recipes from The New Sugar and Spice cookbook. I like her approach to using less sugar and making spices and herbs the star ingredients in her recipes. Broken into seven chapters, the New Sugar and Spice cookbook focuses on Peppercorn & Chile, Cinnamon, Nutmeg, Clove & Cardamom, Vanilla, Ginger, and Savory Herbs & Spices and how to incorporate them into classic desserts like brownies, pie, cobbler, tart, bread, pudding, cakes, and frozen desserts.
The apricot and raspberry cobbler and pavlova with lime custard and basil pineapple turned out amazing! The apricot was substituted for peach since apricot was out of season and it tasted delicious. I wouldn’t have known the difference and love how substitution can be made with any seasonal fruits but the recipes would still work. Samantha’s judicious use of spices really enhanced the flavor of these desserts. I’m looking forward to trying the crepe cake with pistachio cream, gingered strawberry rhubarb pie when rhubarb and strawberry seasons start next year, and tea creme brulee.
The gorgeous photography by Erin Kunkel makes you want to run to the closest grocery store to get all the ingredients and whip up these delicious looking treats. This book will teach you to how to use spices and herbs and bring your dessert game to a new level. I found so much inspiration from this book and have already started experimenting with herb in my dessert. If you follow me on IG, you probably saw the use of rosemary in my blackberry crumble. The New Sugar and Spice cookbook is definitely my new favorite baking book featuring spices and herbs!
*I received this book to review complementary of the publisher