This is a love story between sugar and spice. Spice is often the party girl the loud bold
exuberant element in the mix. A generous swirl of woody-sweet cinnamon elevates a simple bun
pistachio green baklava is made otherworldly with the headiness of rosewater and a truly fiery
gingerbread is thunder and wonder in the mouth. There is also another art more subtle yet
equally seductive. Married with sugar spice can provide a delicate fragrance hard to put your
finger on but one that gives backbone to a dish. It can balance tartness and bring sweetness so
you can tone down the sugar. Flavours can be enhanced by a thoughtful addition from the spice
cupboard making chocolate more chocolatey and fruit taste more of itself. Added not in shouts
but in whispers an intrigue of spice deepens allure. In this book we'll explore how to unlock
flavours and how to marry them to make much more than the sum of their parts. Floral and
fruity spices pair well with rich fats. Warming spices like ginger and clove play off treacly
brown sugar. Anise sweetens lemony coriander seed brightens and herbaceous notes pick out
complexity in chocolate. A suspicion of nutmeg cuts the sweet creaminess of custard for a more
rounded tart and a whisper of cardamom makes inky poached plums jaunty and interesting. The
chapters are divided by flavour to guide you towards a dessert or bake that is bright and zippy
floral and fragrant or dark and spicy. Recipes include spice switches so as you develop a
nose for the flavours you can be creative and playful with your combinations.
