“Samantha Seneviratne has assembled the most beguiling collection of desserts, all of which hinge on the exotic spices she knows so well from childhood visits to her family’s native Sri Lanka. The warmth and intensity of cloves, cardamom, and other spices breathe new life into many of our favorite sweet endings—as well as an array of desserts that might be quite fresh and new to the reader. The many beautiful photographs make this already stunning book even more so!”
—Deborah Madison, author of Vegetable Literacy and The New Vegetarian Cooking For Everyone
“Samantha Seneviratne has a fresh approach to what can feel like a tired niche — the baking book. She organizes her beautifully photographed cookbook by spice, so chapters are sorted by cinnamon, nutmeg, vanilla and so on. It’s a different way to peruse — and be inspired by — a baking book. And tucked inside those chapters are approachable and creative takes on classic treats. “
—J.M. Hirsch, Associated Press
“This is a gorgeously imagined and photographed book with a warm-hearted spirit. Seneviratne’s instructions are welcoming and informative. She offers well researched spice intel and clear baking cues.”
—Editors, Epicurious
“The straightforward recipes are great for novice bakers (ahem, me) and also help use up spices that would otherwise be gathering dust. Plus, Seneviratne’s Connecticut-by-way-of-Sri-Lanka stories about family are totally charming. And sugar-phobes are in the clear, too, since most of the recipes are pretty low in that department.”
—Mallory Schultz, Bon Appetit
“With beautiful, understated photos, a history of each spice’s production and use over the centuries, and lovely stories about Sri Lanka and Seneviratne’s grandparents, The New Sugar and Spice is a baker’s dream come true.”
—Jessica Howard, Shelf Awareness
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