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

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.
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...
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Title:Sweet: Desserts From London's OttolenghiFormat:HardcoverDimensions:368 pages, 10.89 × 7.96 × 1.16 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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Reviews

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

Editorial Reviews

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 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