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Yotam Ottolenghi is widely beloved in the food world for his beautiful, inspirational, and award-winning cookbooks, as well as his Ottolenghi London delis and fine dining restaurant, NOPI.
Agree! Agree! Agree! Agree! and Agree! BIG TIME!
We love good, tastebud-tingling food and knowing how to create and prepare it around here, and I am pretty serious about my cookbook collection. Yotam Ottolenghi is one of my favorite chefs, and his award-winning cookbooks are as much of a treat as eating at one of his restaurants in London.
I especially love baking, and when I found out that Yotam actually began his career working with pastry and that he had partnered with pastry chef Helen Goh to create a cookbook with a collection of more than 110 recipes for sweets, baked goods, and confections, I thought, "Sweeeeeeeeet!"
And Sweet is the title of that very special cookbook. Actually, it complete title is Sweet: Desserts from London's Ottolenghi.
While Yotam Ottolenghi is known for his savory and vegetarian dishes, Sweet is filled entirely 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's 368 pages' feature simple treats such as Chocolate, Banana, and Pecan cookies, Rosemary Olive Oil Orange Cake, Pistachio and Rose Water Semolina Cake and Banana Cakes with Rum Caramel, 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. Swoon!
Sweet was a finalist for the 2018 James Beard Foundation Book Awards for the “Baking and Desserts” and “Photography” categories, and a
finalist for the 2018 International Association of Culinary Professionals (IACP) Cookbook Award for “Baking” category.
Published: October 3, 2017
Publisher: Ten Speed Press
Pages: 368, color photos
Dimensions: 10.75" inches H x 1.25" inches D x 7.75" inches W
Rating: ★★★★1/2 (See FAQS under Contact Us/FAQS)
ABOUT THE AUTHORS
Yoram Ottolenghi is the author of Plenty and Plenty More, co-author with Ramael Scully of NOPI, and co-author with Sami Tamimi of Ottolenghi and Jerusalem, which was awarded Cookbook of the Year by the International Association of Culinary Professionals, and Best International Cookbook by the James Beard Foundation.
All five books, in addition to Sweet, also are New York Times bestsellers.
He lives in London, where he owns an eponymous group of restaurants and a high-end restaurant, Nopi. Yoram also writes for The Guardian and appears on BBC.
Helen Goh is a pastry chef, longtime Ottolenghi collaborator, and the Ottolenghi product developer.