An approach to baking that’s poetic, personal and inspired by the bright, herbaceous, aromatic, floral and wild.
Many of us are great at cooking with ingredients at the peak of their seasons but draw a blank when it comes to doing the same with baking, outside of pumpkin or apple pie in autumn or a stone fruit summertime tart. Here’s where Thalia Ho enters the picture with inventive recipes that travel through the year with us. Here a fig clove fregolotta, there a berry granita or an almond tea loaf with Herbes de Provence, juniper and rosemary in white chocolate ice cream. You’ll find yourself choosing recipes not just because you like the ingredients but because they’re speaking to you through their seasonality.
- For bakers in search of a new language in flavors, found in the season of their blooming or harvest
- A collection of 95 dessert recipes that takes the seasons and the distinct flavors found within them as inspiration
- 8.6” x 1.1” x 9.9” and 240 pages. Hardcover.
About the Author:
Thalia Ho is the creator of the award-winning food blog, Butter and Brioche, which has won both Editor’s and Reader’s Choice in SAVEUR Magazine’s Blog Awards for Best Baking and Sweets Blog. Her work has been featured in publications, such as The New York Times, The Wall Street Journal, The Washington Post, The Guardian, The Huffington Post, Food52, Bon Appetit and Food & Wine, among many others.