Overview
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.
Full Product Details
Author: Thalia Ho
Publisher: HarperCollins Publishers Inc
Imprint: HarperCollins
Weight: 1.132kg
ISBN: 9780063411418
ISBN 10: 0063411415
Pages: 256
Publication Date: 12 March 2026
Audience:
General/trade
,
General
Format: Hardback
Publisher's Status: Active
Availability: Available To Order
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Reviews
Fans of Ho's blog will be happy to see its vibe translates well to print, with plenty of affirming aphorisms sprinkled throughout. This tasteful guide to off-the-beaten-path confections enchants. -- Publishers Weekly on Wild Sweetness
Fans of Ho’s blog will be happy to see its vibe translates well to print, with plenty of affirming aphorisms sprinkled throughout. This tasteful guide to off-the-beaten-path confections enchants. — Publishers Weekly on Wild Sweetness An elegant recipe collection for the changing seasons. — New York Times on Wild Sweetness Trained as an artist, [Thalia] Ho found herself attracted to wildness in nature, and this turned her into a devoted consumer of such flavors. But, for her, wildness doesn’t mean foraging. Thanks to preserving and drying techniques, herbs and flowers can appear in Ho’s cooking all year. Sweets and desserts are Ho’s passion...Any fan of Black Forest cake will find Ho’s deeply chocolate and dried-cherry cookies to be more than simply attractive. — Booklist on Wild Sweetness “…a full, satisfying experience that in the end makes this the ideal book for people who believe that dessert is anything but an afterthought.” — —Booklist, starred review
Author Information
Thalia Ho is the creator of the award-winning food blog, Butter and Brioche. Her inspired flavor combinations, decadent recipes, gorgeous photography, and poetic prose attract eager and engaged readers. Butter and Brioche won both Editor's and Reader's Choice in SAVEUR's Blog Awards for The Best Baking and Sweets Blog. Thalia's monthly food column appears on the ABC (Australian Broadcasting Company) website, and her work appears in a variety of online and print publications such as Food52, Bon Appetit, The Kitchn, Elle, Cosmopolitan, Teen Vogue, The Huffington Post, and Oprah.com. Thalia currently resides in Australia.
