Sweet: Desserts from London’s Ottolenghi by Yotam Ottolenghi and Helen Goh, 1607749149

Sweet: Desserts from London’s Ottolenghi by Yotam Ottolenghi

Print Length: 368 Pages
Publisher: Ten Speed Press
Publication Date: October 3, 2017
Language: English
ASIN: B07521VCHD
ISBN-10: 1607749149
ISBN-13: 978-1607749141
File Format: EPUB

A collection of over 110 recipes for sweets, baked goods, and confections from superstar chef Yotam Ottolenghi.

Yotam Ottolenghi is widely beloved in the food world for his beautiful, inspirational, and award-winning cookbooks, as well as his London delis and fine dining restaurant. And while he’s known for his savory and vegetarian dishes, he actually started out his cooking career as a pastry chef. Sweet is entirely filled with delicious baked goods, desserts, and confections starring Ottolenghi’s signature flavor profiles and ingredients including fig, rose petal, saffron, orange blossom, star anise, pistachio, almond, cardamom, and cinnamon. A baker’s dream, Sweet features simple treats such as Chocolate, Banana, and Pecan cookies and Rosemary Olive Oil Orange Cake, alongside recipes for showstopping confections such as Cinnamon Pavlova with Praline Cream and Fresh Figs and Flourless Chocolate Layer Cake with Coffee, Walnut, and Rosewater.

Reviews

“With Jerusalem and all the books that followed, Yotam Ottolenghi changed everything about what we cook and crave. Now, with Sweet, he and Helen Goh shake up dessert. In signature style, the recipes are generous, warm, inviting, and copiously sparked with inspiration. Yes, bake those brownies with tahini and halva. Add star anise to blackberry cakes. Revel in the exciting new flavors Sweet brings us. It’s what I’ll be doing.”
—Dorie Greenspan, James Beard Award–winning author

“After winning us over with his savory offerings, Yotam Ottolenghi, with Helen Goh, comes to the sweet side with an international array of gorgeous cookies, cakes, candies, custards… I want to make everything in this luscious book!”
—David Lebovitz, author of My Paris Kitchen and L’Appart

“Yotam Ottolenghi’s additions to classic recipes make so much sense, you’ll wonder why you’ve never stirred tahini into brownies or orange flower water into amaretti—or why you’ve never even made your own amaretti! This is my kind of baking book; you’ll want to make everything.”
—Elisabeth Prueitt, co-founder of Tartine Manufactory and author of Tartine All Day

“Modern, creative, appealing, and, most importantly, fun—this is Ottolenghi at the top of his game.”
—Publishers Weekly, Starred Review

“In a world with so many unknowns, it’s a relief to open a book like Sweet and know for certain that following these recipes, step by step, will yield a perfectly moist bundt cake, pillow-y pavlova, or crispy-crusted crostata. Like Ottolenghi’s other titles, this is a keeper.”
—Eater

“The recipes are accessible and charming, as you’d expect from the guy who’s pretty much single-handedly responsible for the current renaissance of Middle Eastern cooking (with apologies to Claudia Roden).”
—Los Angeles Times

“Ottolenghi fans have been in a full-on frenzy since he started a New York Times column with all things dessert. Now, they get a whole book of sweet recipes featuring the chef’s signatures, like heady saffron, orange and honey madeleines; stunning floral cakes; and tahini-halva brownies that will ruin all other chocolate desserts for you.”
—Tasting Table

Praise for previous books:
“This is simply wonderful cooking…modern, smart, and thoughtful. I love it.”
—Nigel Slater

“With his 2012 cookbook Jerusalem, London restaurateur Yotam Ottolenghi [has] created a sensation by sharing his unexpected and highly personal take on Mediterranean cooking.”
—Food & Wine

“Jerusalem is the top-selling cookbook in the country, subverting the conventional wisdom that you need to have a TV show to have a bestselling cookbook. The book…has become something of a phenomenon.”
—Publisher’s Weekly

“Plenty…is among the most generous and luxurious nonmeat cookbooks ever produced, one that instantly reminds us that you don’t need meat to produce over-the-top food.”
—Mark Bittman, New York Times

“Yotam Ottolenghi’s second cookbook has recipes for dishes largely absent from the American kitchen—a fact that almost never crosses your mind when you flip through it hungry. Everything sounds mouthwatering and looks–and is –doable.”
—Wall Street Journal