In his stunning new baking and desserts cookbook Yotam Ottolenghi and his long-time friend and 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 brings Yotam full circle back to his roots as a pastry chef. It is also the fruit of ten years of collaboration between him and Helen and their Ottolenghi pastry team. It is the book Ottolenghi fans have been waiting and asking for and it embraces indulgence, abundance and generosity, sharing sweet things to celebrate and treat those you love.
Sweet includes over 110 innovative recipes, 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. While these recipes are underpinned by a rich heritage of baking and dessert making, the Ottolenghi flavour formula brings in influences from Yotam’s and Helen’s Middle Eastern and Australasian heritage with unique twists in flavour balancing the traditional with the exotic.
The book is exquisitely photographed by the award-winning New York team Peden + Munk, whose work appears regularly in Bon Appétit.
A pleasure to read from as well as cook from, there is something here to delight and surprise 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.
About the Authors:
Yotam Ottolenghi is an award-winning cookery writer and chef-patron of the Ottolenghi delis and NOPI restaurant. Yotam writes a weekly column in The Guardian Weekend magazine and has published five bestselling cookbooks: PLENTY and PLENTY MORE (his collection of vegetarian recipes); OTTOLENGHI: THE COOKBOOK and JERUSALEM, co-authored with Sami Tamimi; and NOPI: THE COOKBOOK with Ramael Scully. Yotam has made two Mediterranean Feasts series for More 4, along with a BBC 4 documentary, Jerusalem on a Plate. He has sold a phenomenal 3.7 million copies worldwide. www.ottolenghi.co.uk @ottolenghi
Helen Goh 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.