Modern Australian Baking: Sweet, Savoury, Seasonal & Native

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Every recipe in this book is built around an indigenous Australian ingredient. For Christopher Thé, the Sydney-based founder of Blackstar Bakery, that constraint is the point: watt leseed, karkalla, river mint, lilly pilly berries, and rainforest cherries define not just the book's flavors but its ideas about what Australian baking can be. For American readers, the specialty ingredients may be unfamiliar and hard to source. What the book offers instead: a demonstration of how careful thought and rigorous experimentation can bring entirely new flavors into baked goods. Thé's descriptions of what each indigenous ingredient tastes like and how it behaves are the book's most useful tool. Bakers interested in North American indigenous traditions and ingredients will be able to understand and extrapolate from Thé’s logic without being able to replicate his recipes exactly. The more than 80 recipes are arranged by season and run nine sweet to every one savory. Among them: a Geraldton wax cheesecake with strawberry gum biscuit, saltbush scones with desert lime marmalade, and a kangaroo shepherd's pie with bush tomato relish. Hardcover. Color photographs throughout. Show more