I'm not a dessert person, and nine times out of ten, I would choose savory over sweet as my final course of the evening. This makes tasting menus and idineLA menus less appealing to me as they frequently feature a sickly sweet, super fattening, highly caloric dessert. Can't I have two appetizers instead?
That said, I am excited to experiment with the recipes in Sugar & Spice. Seneviratne addresses the same questions in this wonderful new cookbook. How do we make our desserts healthier and more delicious? More satisfying? Especially at a time where most of us are watching our weight and counting our steps?
Go back to our spices. What explorers once risked their lives to find and collect. The recipes are organized by spices, and the recipes vary in difficulty and length of time required. This book gives you great incentive to keep your spice rack fresh, and to use them up before they lose all their flavor. Can't wait to make the gingerbread even though it serves twelve. Anyone care for a slice?
I received this book from Blogging for Books in exchange for my honest review.
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