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  • Published: 7 September 2017
  • ISBN: 9781785031144
  • Imprint: Ebury Press
  • Format: Hardback
  • Pages: 368
  • RRP: $65.00
Categories:

Sweet




An original collection of over 110 recipes for sweets, bakes and desserts from the renowned food writer and chef, Yotam Ottolenghi.

The Sunday Times and New York Times Bestseller

‘There’s nothing like a perfectly light sponge flavoured with spices and citrus or an icing-sugar-dusted cookie to raise the spirits and create a moment of pure joy.’

In his stunning new baking and desserts cookbook Yotam Ottolenghi and his long-time collaborator Helen Goh bring the Ottolenghi hallmarks of fresh, evocative ingredients, exotic spices and complex flavourings - including fig, rose petal, saffron, aniseed, orange blossom, pistachio and cardamom - to indulgent cakes, biscuits, tarts, puddings, cheesecakes and ice cream.

Sweet includes over 110 innovative recipes with stunning photos by award-winning Peden + Munk – from Blackberry and Star Anise Friands, Tahini and Halva Brownies, Persian Love Cakes, Middle Eastern Millionaire’s Shortbread, and Saffron, Orange and Honey Madeleines to Flourless Chocolate Layer Cake with Coffee, Walnut and Rosewater and Cinnamon Pavlova with Praline Cream and Fresh Figs.

There is something here to delight everyone – from simple mini-cakes and cookies that parents can make with their children to showstopping layer cakes and roulades that will reignite the imaginations of accomplished bakers.

  • Published: 7 September 2017
  • ISBN: 9781785031144
  • Imprint: Ebury Press
  • Format: Hardback
  • Pages: 368
  • RRP: $65.00
Categories:

About the authors

Yotam Ottolenghi

Yotam Ottolenghi is the restaurateur and chef-patron of the four London-based Ottolenghi delis, as well as the NOPI and ROVI restaurants. He is the author of seven best-selling cookery books. Amongst several prizes, Ottolenghi SIMPLE won the National Book Award and was selected as best book of the year by the New York Times. Yotam has been a weekly columnist for the Saturday Guardian for over thirteen years and is a regular contributor to the New York Times. His commitment to the championing of vegetables, as well as ingredients once seen as ‘exotic’, has led to what some call ‘The Ottolenghi effect’. This is shorthand for the creation of a meal which is full of colour, flavour, bounty and sunshine. Yotam lives in London with his family www.ottolenghi.co.uk @Ottolenghi

Helen Goh

Helen was born in Malaysia but started her cooking career in Australia, where she had migrated with her family as a girl. After 7 years as head pastry chef at Donovans, a landmark Melbourne restaurant, she moved to London and soon joined Ottolenghi. She has worked closely with Yotam as the lead product developer for the past ten years. Helen draws widely on Asian, Western and Middle Eastern influences in her cooking – and of course, on her love of sweets.

Praise for Sweet

`Its every bit as tantalising as you’d expect’

Jamie Oliver, Jamie's Magazine

an ode to desserts

The Huffington Post, The Huffington Post

“insanely beautiful..(and) accessible”

Publisher's Weekly, Publisher's Weekly

'With every new Ottolenghi book comes a new ingredient that will move from specialist to mainstream.’

Irish Times, Irish Times

‘All your books are such things of beauty.…It really is a gorgeous book.’

Marian Finucane Show, RTÉ Radio 1

‘typically excellent book’

Sunday Times, Sunday Times

Unusual and seductive. Where to begin?

Diana Henry, The Saturday Telegraph

‘With his bold flavours and recipes, Yotam Ottolenghi has created a whole new way of cooking and now he’s showing us how to do the same with desserts.’

RTÉ Guide, RTÉ Guide

‘Evocative and imaginative.’

Irish Country Magazine, Irish Country Magazine

'A great gift for a cook'

The Pool, The Pool

Discover more

Article
Victoria sponge cake

Delight friends and family with this Victoria sponge with strawberries and white chocolate cream from Ottolenghi’s Sweet.

Article
Belinda's flourless coconut and chocolate cake

An utterly buttery and decadent dessert that feels the very opposite of 'free-from'.

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