Samantha Seneviratne literally spices up dessert with additions like caraway seeds in apple danish. Chapters about cinnamon and vanilla promise more conventionally flavored sweets as well. Gorgeous photos of Sam’s inspired creations round out the package.
If you’ve wanted to cook authentic Chinese food but have felt a little put off by unfamiliar ingredients or techniques, then run, don’t walk, to buy this book.
All this is to say that when Chris is excited about a baking book, I am excited about a baking book. Lately, it's the newest one from Tish Boyle. Chris, who has been a Boyle groupie since she was editor of "Chocolatier" magazine, was on me for a copy of Flavorful as soon as he got wind it was coming out.