cookbook — Butter and Brioche

From the creator of the award-winning food blog, Butter and Brioche, comes a unique and beautifully designed full-color cookbook that brings wild flavors to desserts as told through the seasons.

In Wild Sweetness, Thalia Ho captures the essence of the wild, and re-imagines it on the plate. She guides us through a tale of six distinct seasons and the flavors inspired by them: of bright, herbaceous new life in spring, to the aromatic florals that follow, of bursting summer berries, over-ripe fruit, warmth and spice in fall, then ending with winter and its smolder. In more than 95 recipes, Thalia opens our eyes and taste buds to a celebration of what the wild has to offer—a world of sweet escapism, using flavor to heighten our experience of food. Enthralling, unique, and inspired recipes you’ll want to cook over and over again.

“Thalia lives and breathes her singular take on comfort baking, then weaves in perfect prose to remind us that she isn’t your typical pastry chef. Her photography takes it further perfectly illustrating her Deep love of ingredients, texture and the art of taking your time. Thalia brilliantly folds together what can only be described as magic for her delicious recipes that always work perfectly.”

— Claire Ptak, author of The Violet Bakery Cookbook, pastry chef, and owner of Violet.

“In Wild Sweetness, Thalia Ho celebrates the delights of nature in her distinctive, ethereal style. Her thoughtful flavor pairings with Valrhona chocolates bring out their complexities and add an elevated flair to classic, chocolate desserts. Her tempting recipes, with inventive twists on desserts we know and love, will inspire bakers and chefs alike!”

— Valrhona USA

“The chapters in “Wild Sweetness,” a dessert cookbook by Thalia Ho, an award-winning food blogger who lives in Australia, unfold according to seasons, but without your typical peach pie in summer or pumpkin pie for fall. It’s a subtler, more elegant and personal collection, threaded throughout with chocolate.”

— The New York Times

“There's a novel escapism present in Ho's recipes, courtesy of her poetic prose and captivating, ethereal photography. Across 95 recipes exclusively for sweet treats, Ho infuses nature's rhythms and reactions as themes for each chapter.”

— Gourmet Traveller

“This tasteful guide to off-the-beaten-path confections enchants.”

— Publishers Weekly

“Award-winning blogger Thalia explores the theme of nature in baking, with beautiful results. Split into seasonal chapters, she uses herbs and citrus in spring, fruits in summer, stone fruits in autumn and smoky flavours of coffee and nuts in winter. You’ll find deliciously different recipes…”

— BBC Good Food

“Desserts are enhanced by ingredients from the wild larder in the first book from Australia-based Thalia Ho. Recipes are complemented by Thalia’s poetic musings and moody nature photography.”

— delicious. Magazine (UK)

“For Thalia Ho, the brains behind the award-winning food blog Butter and Brioche, baking is a sweet form of sensory escapism. In her debut cookbook, made up of more than 95 indulgent recipes, Ho guides us through flavours inspired by each of the seasons (think bright herbs and aromatic florals for spring and super-ripe fruits for autumn). The resulting desserts are almost too pretty to eat - almost.

— The Toronto Star

“There is a sense of the ethereal to Butter and Brioche blogger Thalia Ho’s writings and recipes. She makes you recall childhood ramblings; scratching your arms on blackberry brambles and getting the red juice of strawberries all over your clothes and face while illicitly eating your ‘pick your own’ haul, long before you reached the till.”

— The Irish News

“Wild Sweetness offers nourishment beyond food. This book, as Thalia writes in the introduction, ‘tells a tale of the natural world’ and reminds us that getting lost in nature is a delicious thing.”

— Food52

“There is no point in trying to resist this siren song - you need to conserve your energy, because you’ve got a lot of baking to do.”

— The Takeout

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