Ko is an experienced baker and recipe developer who has co-written many books with well-known chefs. Her first solo effort is an attractive collection of desserts and other baked goods that emphasizes the use of less sugar and less-refined sugar, more whole grains, and more fresh fruits (and sometimes vegetables). This is wholesome, flavorful baking that is free of any sense that Ko is adapting a recipe just to make it better for you. She’s made them all because they taste good: sugarplum gingerbread bundt cake; buckwheat almond-apple cake; pomegranate-olive oil almond tuiles.
Color photographs throughout. Hardcover.