Description

From Thalia Ho, creator of the award-winning blog Butter and Brioche and author of Wild Sweetness, a lyrical and visually stunning cookbook of more than 100 enthralling dessert recipes, exploring the five tastes and how they transform on the plate and beyond.

In her follow-up and foil to Wild Sweetness, Thalia Ho explores the five tastes and distills their ability to transform desserts into something memorable. Bitter brings deep complexity, sweet tempers and comforts, sour surprises and brings things to life with citrus or tang, salt can offset or enhance, umami is strong and satisfies.

With gripping prose, deep reflection, and hauntingly beautiful photographs, Thalia shares more than 100 inspired and inventive recipes to elevate what your last bite can be-adventurous, otherworldly, and unforgettable:

Sugar Buns
Singed Sherbet Meringues
Preserved Lemon Pie
The Dark Side Roulade
Creme Brulee Ice Cream
Salted Yolk Custard Tart
Soy Ganache Brownies
Deep Miso Caramel Apple Pie
Ivoire and Caviar
Crunchy Chili Oil Tart

For beginner and ambitious home cooks and bakers alike, this striking and meditative book is one you’ll want to show off, on your coffee table, on your shelf, and in the kitchen.

Publisher Review

An elegant recipe collection for the changing seasons. – New York Times on Wild Sweetness

Fans of Ho’s blog will be happy to see its vibe translates well to print, with plenty of affirming aphorisms sprinkled throughout. This tasteful guide to off-the-beaten-path confections enchants. – Publishers Weekly on Wild Sweetness

Trained as an artist, [Thalia] Ho found herself attracted to wildness in nature, and this turned her into a devoted consumer of such flavors. But, for her, wildness doesn’t mean foraging. Thanks to preserving and drying techniques, herbs and flowers can appear in Ho’s cooking all year. Sweets and desserts are Ho’s passion…Any fan of Black Forest cake will find Ho’s deeply chocolate and dried-cherry cookies to be more than simply attractive.
– Booklist on Wild Sweetness

“…a full, satisfying experience that in the end makes this the ideal book for people who believe that dessert is anything but an afterthought.” – -Booklist, starred review