Celebrating the love story between sugar and spice, this stunning new volume from award-winning cookbook author Eleanor Ford presents eighty spice-infused recipes for desserts and baked goods and a guide to spice switches so you can master classic flavor combinations and open the door to new possibilities.
Spice is often the party girl: the loud, bold, exuberant element in the mix. When married with sugar, spice can provide a delicate fragrance that gives backbone to a dish and deepens its allure. Just as a generous swirl of woody-sweet cinnamon elevates a simple bun, a fiery gingerbread is a wonder in the mouth, nutmeg cuts through the sweet creaminess of custard to make a more rounded tart, and a whisper of cardamom makes poached plums jaunty and interesting.
As international spice expert Eleanor Ford shows in A Whisper of Cardamom, flavors can be enhanced by a thoughtful addition from the spice drawer—added not in shouts, but in whispers. With her signature blend of curiosity and exploration, Eleanor returns with another brilliant study of spice that will help you infuse elegance and complexity into sweet treats. Divided into flavor profiles like bright and zippy, floral and fragrant, and dark and spicy, A Whisper of Cardamom is a cookbook designed to inspire creativity and experimentation. In addition to eighty recipes for sweets such as saffron macaroons, roast strawberry soufflés, and violet cream chocolate pots, spice swaps will help you customize dishes and discover worlds of flavors, and exquisite, inspiring photos are throughout.
Inhoudsopgave
An Ode to Cardamom
- Perfumed Roast Figs
- Maple Cardamom Ice Cream with Crackable Chocolate
- The Lightest Pistachio Biscuits
- Cardamom, Marzipan, and Cherry Bundt
- Rhubarb, Cardamom, and Ricotta Parcels
- Summer Red Fruits with Rose and Cardamom
Sugar ♥ Spice Featurette
- Shimmering Silvered Burfi
- Cardamom and Nutmeg Nankhatai
Sweet & Warming
- Bramley Apple and Clove Cake
- Nutmeg Cake
- Spiced Blueberry Crumble
- Apple and Allspice Puddle Pudding
- Tipsy Cherries with Barbados Cream
- Norwegian Rizcrem
- Milk Chocolate Tart with Nutmeg Pastry
- Basque Cheesecake with Sweet Spices
- Glühwein Plum and Cherry Jam
- Masala Chai Snickerdoodles
- Cinnamon Sugar Palmiers
- Apple Custard and Sweet Spice Tarts
- New Zealand Ginger Crunch
A Is for Aniseed
- Licorice Meringue Kisses with Rose Cream
- Sweet Roast Plums with Five Spice
- Wrinkled Chocolate and Anise Cookies
- Jeweled Quince with Star Anise
- Exceptionally Good Seed Cake
- Caraway Sherbet Dip
Alcohol ♥ Spice Featurette
- Quick Strawberry Jam with Vanilla and Aniseed
- Fennel Marzipan-Stuffed Dates
- Frozen Pistachio, Mastic, and Honey Creams
Vanilla Is Not a Neutral
- Homemade Vanilla Extract
- Vanilla-Roasted Rhubarb with Zabaglione
- White and Black Sticky Cake
- Chocolate, Roasted Walnut, and Vanilla Bean Cake
Chocolate ♥ Spice Featurette
- A Pink Cake for Sylvia
- Vanilla and Nutmeg Marshmallows
- Chestnut and Vanilla Affogato
- Oeufs à la Neige
- Tonka Honey Mousse
Flirting with Florals
- Saffron Macaroons
- Lavender and Raspberry Crème Brûlée
- Saffron and Orange Blossom Ice Cream
- Violet Cream Chocolate Pots
- Santiago Almond Torte
- Palm Sugar and Coconut Pandan Pancakes
- Rose and Rhubarb Fool Pavlova
- Sri Lankan Love Cake
Cream ♥ Spice Featurette
- Brown Butter and Cherry Oat Squares
- Roast Strawberry Soufflés
Nutty, Earthy, Smoky
- Turmeric and Tahini Diamonds
Nuts ♥ Spice Featurette
- Coriander, Cumin, and Brown Sugar Fudge
- Garam Masala and Chocolate Chunk Cookies
- Hazelnut, Cardamom, and Chocolate Amaretti
- Red Wine and Wattleseed Chocolate Torte
- Baked Apricots with Maple and Fenugreek
- Black Rice, Black Cardamom
Sour & Citrusy
- Lime Leaf Possets
- Chocolate Ganache with Black Lime
- Rujak Fruit Salad
- Pistachio, Lemon, and Coriander Seed Cake
- White Chocolate Pots with Sumac-Soured Berries
- 1730 Prune and Tamarind Tart
- Lemon Meringue Roulade with Ginger and Passion Berries
Drinks ♥ Spice Featurette
- Tangy Lemon and Juniper Bars
- Golden Lemon Drizzle Cake with Poppy Seeds
Some Like It Hot
- Smoky Chili Brownies
- Chocolate Mousse for Lovers
- Spicy Butter Caramel Popcorn
- Brown Sugar Meringues with Chili and Tamarind
- Spicy Pickled Cherries
- Strawberry Sansho Sorbet
- Raspberry, Balsamic, and Peppercorn Parfait
- Stone Fruit Galette with Marzipan and Long Pepper
Fruit ♥ Spice Featurette
- Gingerbread Love Tokens
- Jamaican Ginger Cakes with Buttered Rum
- Carrot, Spice, and Candied Ginger Cake
- Salt and Pepper Shortbread
Over de auteur
Eleanor Ford is a food writer and cook who uses food as a means to explore culture and understand the world. Described by Yotam Ottolenghi as a “culinary detective, ” she is the winner of numerous awards, including an Edward Stanford Travel Writing award and three Guild of Food Writers awards, the most recent of which she won for her third book, The Nutmeg Trail: Recipes and Stories Along the Ancient Spice Routes (Apollo Publishers), which was featured in the New York Times, listed for the Art of Eating prize, and a finalist for a Foreword Review Award. In addition to The Nutmeg Trail, she is the author of the multi-award-winning volume Fire Islands: Recipes from Indonesia (Apollo Publishers) and Samarkand: Recipes & Stories from Central Asia and the Caucasus. Alongside writing about food, Eleanor gives talks about it across the globe including regular lectures on spice for the Smithsonian. She lives in London, England.
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