Sweet: Desserts from London's Ottolenghi

Category: Book
By (author): Goh, Helen
By (author): Ottolenghi, Yotam
Subject:  COOKING / Courses & Dishes / Desserts
  COOKING / Individual Chefs & Restaurants
  COOKING / Methods / Baking
Publisher: Appetite by Random House
Published: October 2017
Format: Book-hardcover
Pages: 368
Size: 10.66in x 7.66in
Our Price:
$ 45.00
Availability:
Available: 3-10 days

Additional Notes

From The Publisher*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.
Review Quote*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
Biographical NoteYOTAM 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 were New York Times bestsellers. He lives in London, where he owns an eponymous group of restaurants and a high-end restaurant, Nopi. HELEN GOH is a pastry chef, longtime Ottolenghi collaborator, and the Ottolenghi product developer. The author lives in London, UK.