Sweet: Desserts from London's Ottolenghi [A Baking Book]

NEW YORK TIMES BESTSELLER - 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.

- 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

ISBN-13: 9781607749141

Media Type: Hardcover

Publisher: Clarkson Potter/Ten Speed

Publication Date: 10-03-2017

Pages: 368

Product Dimensions: 7.90(w) x 10.70(h) x 1.20(d)

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.

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Tahini and Halva Brownies 
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Excerpted from "Sweet"
by .
Copyright © 2017 Yotam Ottolenghi.
Excerpted by permission of Potter/Ten Speed/Harmony/Rodale.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

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