Bittersweet
The Five Tastes of Dessert and Beyond (A Baking Book)
Seiten
2026
Harpercollins (Verlag)
978-0-06-341141-8 (ISBN)
Harpercollins (Verlag)
978-0-06-341141-8 (ISBN)
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From Thalia Ho, creator of the award-winning blog Butter and Brioche and author of Wild Sweetness, a lyrical and visually stunning cookbook of more than 100 enthralling dessert recipes, exploring the five tastes and how they transform on the plate and beyond.
In her follow-up and foil to Wild Sweetness, Thalia Ho explores the five tastes and distills their ability to transform desserts into something memorable. Bitter brings deep complexity, sweet tempers and comforts, sour surprises and brings things to life with citrus or tang, salt can offset or enhance, umami is strong and satisfies.
With gripping prose, deep reflection, and hauntingly beautiful photographs, Thalia shares more than 100 inspired and inventive recipes to elevate what your last bite can be—adventurous, otherworldly, and unforgettable:
Sugar Buns
Singed Sherbet Meringues
Preserved Lemon Pie
The Dark Side Roulade
Crème Brûlée Ice Cream
Salted Yolk Custard Tart
Soy Ganache Brownies
Deep Miso Caramel Apple Pie
Ivoire and Caviar
Crunchy Chili Oil Tart
For beginner and ambitious home cooks and bakers alike, this striking and meditative book is one you’ll want to show off, on your coffee table, on your shelf, and in the kitchen.
In her follow-up and foil to Wild Sweetness, Thalia Ho explores the five tastes and distills their ability to transform desserts into something memorable. Bitter brings deep complexity, sweet tempers and comforts, sour surprises and brings things to life with citrus or tang, salt can offset or enhance, umami is strong and satisfies.
With gripping prose, deep reflection, and hauntingly beautiful photographs, Thalia shares more than 100 inspired and inventive recipes to elevate what your last bite can be—adventurous, otherworldly, and unforgettable:
Sugar Buns
Singed Sherbet Meringues
Preserved Lemon Pie
The Dark Side Roulade
Crème Brûlée Ice Cream
Salted Yolk Custard Tart
Soy Ganache Brownies
Deep Miso Caramel Apple Pie
Ivoire and Caviar
Crunchy Chili Oil Tart
For beginner and ambitious home cooks and bakers alike, this striking and meditative book is one you’ll want to show off, on your coffee table, on your shelf, and in the kitchen.
Thalia Ho is the author of Wild Sweetness, and the creator of the acclaimed food blog Butter and Brioche, which won both Editor’s and Reader’s Choice in SAVEUR Magazine’s awards. Her work has been featured in numerous print and online media outlets such as The New York Times, The Wall Street Journal, The Washington Post, The Guardian, and more. Thalia has collaborated creatively with an array of international brands, including Valrhona and Gucci, and has done work for radio, television, podcasts, and film. Thalia resides in Australia but travels the world often in pursuit of sweetness.
| Erscheint lt. Verlag | 12.3.2026 |
|---|---|
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 216 x 251 mm |
| Gewicht | 1132 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| Sachbuch/Ratgeber ► Essen / Trinken ► Backen | |
| Sachbuch/Ratgeber ► Essen / Trinken ► Gesunde Küche / Schlanke Küche | |
| Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher | |
| ISBN-10 | 0-06-341141-5 / 0063411415 |
| ISBN-13 | 978-0-06-341141-8 / 9780063411418 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
| Haben Sie eine Frage zum Produkt? |
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