“Before Ottolenghi became a household name, he was a pastry chef and here he returns to his origins, with the help of Australian psychologist turned cake queen Helen Goh. An instant classic.”
Featured in The Guardian’s Best Food Books of 2017.
If you’re conversant with Ottolenghi’s previous books, it won’t be much of a surprise that Sweet is also filled with an enthralling and unexpected flavor-forward conflation.
Yotam Ottolenghi is best known for his works with Sami Tamimi. These Israeli-born partners are the highly influential chefs and authors behind the famous Ottolenghi brand.
In his latest flabbergasting cookbook about baking and desserts, Yotam Ottolenghi along with his long-time collaborator Helen Goh, brings out the Ottolenghi hallmarks of fresh, complex flavorings, evocative ingredients and exotic spices which includes saffron, fig, aniseed, rose petal, pistachio, orange blossom and cardamom – to indulgent ice creams, cakes, biscuits, puddings and tarts.
There is something in this book will delight everyone – a list that varies from simple mini-cakes and cookies that can be effortlessly made by the parents for their children; to jaw-dropping roulades and layer cakes that hold the potential to re-enkindle the imaginations of today’s accomplished bakers.
Sweet encompasses over 110 innovative recipes, from Middle Eastern Millionaire’s Shortbread, Persian Love Cakes, Blackberry and Star Anise Friands to Walnut and Rosewater and Cinnamon Pavlova covered in Praline Cream with Fresh Figs and Flourless Chocolate Layer Cake with Coffee.
With their grandiose taste, a refulgent culture-hopping palate and an extraordinarily strong sense of design, Ottolenghi and Goh have created a magnificent book of sweets. It is weep-worthy, even for the individuals who are not into baking.