Sun Bread and Sticky Toffee
Date Desserts from Everywhere
published 2013 • 8 ½” x 10 ¾” • 144 pages • full-color photography
“Dates are ancient, but certainly not dated. From sweet breads to cookies, cakes, puddings, and ice creams, the forty date recipes in this beautifully photographed cookbook feel contemporary yet retain the sure-handedness of some of the oldest foods in the world. London-based food writer and author of Cardamom and Lime has travelled the world researching culinary cultures, and in her latest cookbook, Sun Bread and Sticky Toffee, she has collected a diverse array of dessert recipes, all containing the beloved date fruit. Recipes such as “Pistachio, Date, and Fig Biscotti,” “Date and Ricotta Fritters,” and “Date, Sesame, and Espresso Milkshakes” from Africa, the Middle East, South America, and Australia illuminate the love of the fruit—and of sweet desserts—from all across the globe. Beginning with a brief history of the date’s cultivation and uses then diving right into a collection of recipes from around the world, Al-Hamad offers a wide range of options and ideas for incorporating one of the most popular ingredients into delectable foods.”
— Matt Sutherland, ForeWord Magazine
SENSUAL AND DELICIOUS DATE DESSERTS FROM AROUND THE GLOBE
Sticky. Sweet. Gooey. Eating a date is like biting into a caramel cloud, its sweet and soft flesh tinged with molasses and flavor. Dates are one of the oldest cultivated foods with over 600 varieties grown around the world today. From California’s thirst-quenching date shakes to the quintessentially British sticky toffee pudding and its luscious butterscotch sauce, to wholesome date and sesame flatbreads, spicy ginger and date jam, and the creamiest, honeyed date cheesecake, Sun Bread and Sticky Toffee: Date Desserts from Everywhere is like a dense, shady date grove, packed with delicious, natural and healthy recipes that demonstrate the versatility of baking with dates and date syrup.
The date palm’s journey, across time and continents—from Mesopotamia and Arabia to Europe and the Mediterranean and recently to North America’s Coachella Valley—is also evoked in stunning photographs taken on travels to palm-fringed locales.
This is food for the taste buds but also for healthy living: sensual, delicious desserts, illuminating the sun-drenched tale of the date fruit, its story, past and present, and the food that continues to provide vitality and comfort to countless travelers on arduous journeys.
Sarah al-Hamad is a London-based food writer and the author of the highly-praised Cardamom and Lime: Recipes from the Arabian Gulf. Growing up in Kuwait, some of her earliest memories are of her dad enjoying dates with buttermilk. Since then she has spent time learning about cultures through the food they enjoy. She has an MA from the School of Oriental and African Studies and for many years worked in publishing.
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