Sweet: Desserts From London's Ottolenghi by Yotam OttolenghiSweet: Desserts From London's Ottolenghi by Yotam Ottolenghi

Sweet: Desserts From London's Ottolenghi

byYotam Ottolenghi, Helen Goh

Hardcover | October 3, 2017

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A New York Times best seller

Finalist for the 2018 James Beard Foundation Book Awards for "Baking and Desserts" and "Photography" categories
Finalist for the 2018 International Association of Culinary Professionals (IACP) Cookbook Award for "Baking" category

A collection of over 110 recipes for sweets, baked goods, and confections from superstar chef Yotam Ottolenghi, thoroughly tested and updated.

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.
YOTAM 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...
Title:Sweet: Desserts From London's OttolenghiFormat:HardcoverDimensions:368 pages, 10.87 × 7.97 × 1.15 inPublished:October 3, 2017Publisher:Appetite by Random HouseLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0147529948

ISBN - 13:9780147529947

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Rated 5 out of 5 by from awesome! so many amazing recipes that were pretty easy to follow!
Date published: 2018-08-07
Rated 5 out of 5 by from Gorgeous book with a wide variety of recipes Even if you're not interested in baking, this book is beautiful to flip through. The photographer and stylist really outdid themselves. If you enjoy flavors like fig, rose petal, saffron, anise, orange blossom, and cardamom, you will love these recipes... although I'm sure you'll love them even if these are new to you! The chapters are: Cookies, Mini Cakes, Cakes, Cheesecakes, Tarts & Pies, Desserts, and Confectionery. There's also a list of ingredients and their descriptions, as well as a glossary. So far I've made the Pistachio & Rosewater Semolina Cake (delicious!) I took it to book club meeting and everyone loved it. There wasn't a crumb left, which is always a great feeling when you make something to share. There's a good range of recipes from easy for an inexperienced baker, and some that are more complex- you don't have to be a professional, they just have a lot of steps, but they're worth it!
Date published: 2018-07-31
Rated 4 out of 5 by from Very nice! Received as a gift and very pleased with the book! Recipes are for most easy to follow, beautiful illustrations! Would buy it for myself if I haven't received it as a gift, and would buy to give as a present!
Date published: 2018-02-26
Rated 4 out of 5 by from A feast for the eyes This book is a feast for the eyes and the palate. It is exceptionally well produced (as are all other Ottolenghi titles) and the recipes are mouthwatering. I don't agree with reviewers who call these recipes simple and easy to prepare as they all require considerable attention to detail - but they'll be well worth your time and effort. Sweet will take its place next to my heavily used collection of Ottolenghi's other cookbooks.
Date published: 2018-01-11
Rated 5 out of 5 by from Christmas is comming This book is full of simple, sweet recipes. I recommend it as it is not one of those books with recipes that are demanding and time consuming.
Date published: 2017-11-06
Rated 4 out of 5 by from A good read When you want to 'treat' yourself to dessert - not live on it.
Date published: 2017-10-28
Rated 5 out of 5 by from Yum So pretty, and so tasty! So much sugar!
Date published: 2017-10-23
Rated 4 out of 5 by from really helpful really like having this around the kitchen
Date published: 2017-10-15
Rated 4 out of 5 by from wow, the recipes are amazing - the flavors are wonderful.
Date published: 2017-10-13
Rated 5 out of 5 by from Love this Great dessert book filled with great pictures and recipes. The recipes are easy to follow and the ingredients can be found in any supermarket. The Gevulde Speculaas cookes filled with almond paste made from scratch was the reason to buy this book. There are many other recipes that aren't complicated to execute. Great book on many international desserts for anyone to try.
Date published: 2017-10-09
Rated 3 out of 5 by from Nice The recipes look very good.
Date published: 2017-10-06

Read from the Book

Tahini and Halva Brownies  The combination of tahini, halva and chocolate is so good that some members of staff (Tara, we see you!) had to put a temporary personal ban on eating these particular brownies during the making of this book. It is very hard to eat just one. In order to achieve the perfect balance of cakey and gooey—that sweet spot that all brownies should hit—the cooking time is crucial. It will vary by a minute or so depending on where the pan is sitting in the oven, so keep a close eye on them.  Makes 20  — 1 cup plus 6 tbsp/310 g unsalted butter, cut into 3/4-inch/2-cm cubes, plus extra for greasing  11 oz/310 g dark chocolate (70% cocoa solids), broken into 1 1/2-inch/4-cm pieces  5 large eggs  1 3/4 cups/350 g granulated sugar  1 1/4 cups/150 g all-purpose flour  1/3 cup plus 2 tbsp/40 g Dutch-processed cocoa powder  3/4 tsp salt  8 3/4 oz/250 g halva, broken into 3/4-inch/2-cm pieces  1/3 cup/100 g tahini paste  — Preheat the oven to 375°F/190°C. Grease a 9 x 13-inch/23 x 33-cm pan, line with enough parchment paper to create a 3/4-inch/2-cm overhang and then set aside. Place the butter and chocolate in a heatproof bowl over a pan of simmering water, making sure that the base of the bowl is not touching the water. Leave for 7–8 minutes to melt, then remove the bowl from the heat. Stir until you have a thick shiny sauce and then set aside to come to room temperature. Place the eggs and sugar in a large bowl and whisk until pale and creamy and a trail is left behind when you move the whisk; this will take about 3 minutes with an electric mixer on medium speed, longer by hand. Add the chocolate and fold through gently with a spatula—don’t overwork the mixture here. Sift the flour, cocoa powder and salt into a bowl, then gently fold into the chocolate mixture. Finally, add the pieces of halva, gently fold through the mix, then pour or scrape the mixture into the lined baking pan, using a small spatula to even it out. Dollop small spoonfuls of the tahini paste into the mix in about 12 different places, then use a skewer to swirl them through to create a marbled effect, taking the marbling right to the edges of the pan. Bake for about 38 minutes, until the middle has a slight wobble and it is gooey inside—they may be ready anywhere between 36 and 40 minutes. They may seem a little undercooked at first, but they firm up once they start to cool down. If you want to serve them warmish (and gooey), set aside for just 30 minutes before cutting into 20 pieces. Otherwise, set aside for longer to cool to room temperature.

Editorial Reviews

"Enter a magical world where homemade desserts and baking traditions meet the Ottolenghi style of generosity, celebration and exotic flavours." --Bonnie Stern, The National PostPraise 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 JournalPraise for Sweet: • “With Jerusalem and all the books that followed, Yotam Ottolenghi changed everything about what we cook and crave. Now, with Sweet, he and Helen Goh shake up dessert. In signature style, the recipes are generous, warm, inviting, and copiously sparked with inspiration. Yes, bake those brownies with tahini and halva. Add star anise to blackberry cakes. Revel in the exciting new flavours Sweet brings us. It’s what I’ll be doing.” --Dorie Greenspan, James Beard Award-winning author • “After winning us over with his savory offerings, Yotam Ottolenghi, with Helen Goh, comes to the sweet side with an international array of gorgeous cookies, cakes, candies, custards… I want to make everything in this luscious book!” --David Lebovitz, author of My Paris Kitchen and L’Appart • “Yotam Ottolenghi’s additions to classic recipes make so much sense, you’ll wonder why you’ve never stirred tahini into brownies or orange flower water into amaretti – or why you’ve never even made your own amaretti! This is my kind of baking book; you’ll want to make everything.” --Elisabeth Prueitt, co-founder of Tartine Manufactory and author of Tartine All Day