Sweet: Desserts from London's Ottolenghi

NEW YORK TIMES BESTSELLER • An assortment of more than 110 plans for desserts, prepared products, and sugary treats from whiz culinary specialist Yotam Ottolenghi, completely tried and refreshed.

Yotam Ottolenghi is broadly dearest in the food world for his wonderful, helpful, and grant winning cookbooks, just as his London stores and high end café. And keeping in mind that he's known for his flavorful and vegan dishes, he really began his cooking vocation as a baked good culinary expert. Sweet is completely loaded up with delightful heated merchandise, pastries, and sugary treats featuring Ottolenghi's mark enhance profiles and fixings including fig, flower petal, saffron, orange bloom, star anise, pistachio, almond, cardamom, and cinnamon. A pastry specialist's fantasy, Sweet highlights basic treats, for example, Chocolate, Banana, and Pecan treats and Rosemary Olive Oil Orange Cake, close by plans for showstopping sugary treats, for example, Cinnamon Pavlova with Praline Cream and Fresh Figs and Flourless Chocolate Layer Cake with Coffee, Walnut, and Rosewater.

About the Author
Yotam Ottolenghi is a seven-time New York Times best-selling cookbook author who contributes to the New York Times Food section and has a weekly column in The Guardian. His Ottolenghi Simple was selected as a best book of the year by NPR and the New York Times; Jerusalem, written with Sami Tamimi, was awarded Cookbook of the Year by the International Association of Culinary Professionals and named Best International Cookbook by the James Beard Foundation. He lives in London, where he co-owns an eponymous group of restaurants and the fine-dining destinations Nopi and Rovi.

Helen Goh is a pastry chef, longtime Ottolenghi collaborator, and the Ottolenghi product developer.

I must admit upfront that I was biased before I opened this book as Yotam Ottolenghi’s books are my favourites on my rather extensive cookbook shelves. And I was not disappointed! As he says in the introduction: these recipes are “conceived with love and a bit of flair and made with real ingredients and lots of attention to detail” A perfect description!As with previous Yotam Ottolenghi recipe books, the book is beautifully presented. Superb photographs and clear instructions, with details of timing, storage details and useful hints. I also like the clear quantities given – so for example, ½ small banana = 50 g mashed. There are so many interesting and exciting recipes to try. But also those that give pizazz to well known favourites. For example the Custard Yo-Yos – with roasted rhubarb icing. Absolutely gorgeous to look at and superb tasting. Also Banana Cakes - with rum caramel. What a delight! Other little details such as how to make the Chocolate Chip Cookies crispy or chewy are what set this book apart from so many other baking books I have. So top marks to Yotam Ottolenghi and Helen Goh for providing a wonderful selection of recipes and to the publishers for presenting a most glorious, readable and beautiful book.-Ellegee

Brilliant book. Everything looks great and of the many recipes I've tried I've discovered all are achievable. The flavour combinations are really interesting such as the middle eastern millionaire's shortbread or the gingerbread with brandy apples and crème fraîche and the recipes work! Although I have all the Ottolenghi cookbooks I tended to stear away from the sweet things and concentrated on the savoury dishes. I only really got into baking etc with the Honey and Co cookbooks which always turn out and are delicious. (Sarit Packer once worked at Ottolenghi) This book, I would say is comparable to those. I wouldn't be without it now and I wouldn't hesitate to recommend it.-T.L.mann

As exciting, inspiring, and delicious as I'd imagined and hoped for. Since its arrival, I've baked a handful of recipes in this book now for friends and family, and all the imagery, stories, flavours have been such a joy. Plus, the Baker's Tips & Notes index at the back is an appreciated addition (e.g. Eggs: "The more eggs you have in a cake batter, the closer eye you need to keep on it towards the end of baking: a relatively large number of eggs means that a cake can go from being a little bit liquid in the middle to being cooked in just a few minutes."). A baking book that achieves to surprise and delight, yet doesn't call for obscure or exotic ingredients that can't be sourced here in UK. Wonderful! Thank you! -BC