Sun Bread and Sticky Toffee: Date Desserts from Everywhere

Sun Bread and Sticky Toffee: Date Desserts from Everywhere

by Sarah al-Hamad


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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.

Product Details

ISBN-13: 9781566569217
Publisher: Interlink Publishing Group, Incorporated
Publication date: 03/01/2013
Pages: 144
Product dimensions: 8.50(w) x 9.90(h) x 0.70(d)

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Sun Bread and Sticky Toffee: Date Desserts from Everywhere 5 out of 5 based on 0 ratings. 1 reviews.
Anonymous More than 1 year ago
I love dates and I love to cook so when I saw this book that combined two of my favorite things, it was a no brainer. It's a collection of 40 date recipes. A small number of these are familiar but the overwhelming majority of the recipes were new to me. I was surprised to see date churros and crème brulees alongside more traditional date fare like sticky toffee pudding and maamoul. It was delightful to see the date used in all these new ways and so I went back and read the author's introduction to the cookbook to see where all these ideas came from. I rarely do this because I'm ususally more interested in the food than anything else, but once I started I couldn't stop. It was a really fascinating and personal tale of the date's history and its transplantation across cultures stretching from Arabia to Europe to North Africa and California. The recipes are as cross cultural as the date palm and its history and that's what makes this book extra special. There's a story with every recipe and the photography is captivating. I've tried the desserts out on family and friends and gotten rave reviews. My goal is to make one new recipe a week until I've tried all 40. It's a struggle because I keep remaking the ones I've already fallen in love with like the maltese date diamonds and the vanilla date cheesecake but I'm excited to keep going and discover the rest of the concoctions. I highly recommend this book for anyone who wants to update their old recipes. After trying the plum and date crumble, I may never go back to my traditional berry crumble again!