Thalia Ho is an Australian baking blogger who finds her muse in the progression of seasons in nature. Where others might identify spring, summer, etc, she sees periods that are associated with certain flavors, and bakes according.
In chapters called Evergreen, Flora, Bramble, Orchard, Woodland, and Smoke, she offers desserts that attempt to capture the flavors of these moments. For example, a rhubarb and pink peppercorn tart in the Flora section is followed by a violet chocolate mousse. A fig brownie from Orchard comes right before a sour cherry semifreddo. The burnt sugar ice cream in Smoke could work very well alongside her espresso marble cake.
This is, in short, a book for bakers looking for fresh insights into the way flavors work together. There are no truly unusual ingredients, though a few are not typical of baking books. But there are some remarkable suggestions that are well worth exploring, whether in home or professional kitchens.
Hardcover. Color photographs throughout.