Marry the flavours of sugar and spice correctly, and they become 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. Chapters are divided by taste 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 you can be creative and playful with your combinations.
