Bittersweet

Thalia Ho is the author of Wild Sweetness, and the creator of the acclaimed food blog Butter and Brioche, which won both Editor’s and Reader’s Choice in SAVEUR Magazine’s awards. Her work has been featured in numerous print and online media outlets such as The New York Times, The Wall Street Journal, The Washington Post, The Guardian, and more. Thalia has collaborated creatively with an array of international brands, including Valrhona and Gucci, and has done work for radio, television, podcasts, and film. Thalia resides in Australia but travels the world often in pursuit of sweetness.

An elegant recipe collection for the changing seasons.  — New York Times on Wild SweetnessFans of Ho’s blog will be happy to see its vibe translates well to print, with plenty of affirming aphorisms sprinkled throughout. This tasteful guide to off-the-beaten-path confections enchants.  — Publishers Weekly on Wild SweetnessTrained as an artist, [Thalia] Ho found herself attracted to wildness in nature, and this turned her into a devoted consumer of such flavors. But, for her, wildness doesn’t mean foraging. Thanks to preserving and drying techniques, herbs and flowers can appear in Ho’s cooking all year. Sweets and desserts are Ho’s passion...Any fan of Black Forest cake will find Ho’s deeply chocolate and dried-cherry cookies to be more than simply attractive.  — Booklist on Wild Sweetness“…a full, satisfying experience that in the end makes this the ideal book for people who believe that dessert is anything but an afterthought.” — —Booklist, starred review