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Sweet : Desserts from London's Ottolenghi
by Yotam Ottolenghi and Helen Goh


Overview - 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.  Read more...


 
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More About Sweet by Yotam Ottolenghi; Helen Goh
 
 
 
Overview
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.

 
Details
  • ISBN-13: 9781607749141
  • ISBN-10: 1607749149
  • Publisher: Ten Speed Press
  • Publish Date: October 2017
  • Page Count: 368
  • Dimensions: 10.8 x 7.9 x 1.1 inches
  • Shipping Weight: 3.3 pounds


Related Categories

Books > Cooking > Methods - Baking
Books > Cooking > Courses & Dishes - Desserts
Books > Cooking > Individual Chefs & Restaurants

 
BookPage Reviews

Cooking: A feast of tradition

A big American cookbook is not a novelty—there have been quite a few over the years. But Gabrielle Langholtz’s America: The Cookbook is the most exuberant celebration yet of our culinary melting pot. Though American cuisine has taken giant steps, with legions of luminary chefs opening world-class restaurants all over the country, it’s our regional dishes that remain the real heart of our wonderfully diverse, multicultural nation. Honoring that heritage, Langholtz includes 800 recipes, each typical of a state or region. Dishes range from Pickled Northern Pike and Puerto Rican Salt Cod Salad to Vichyssoise and Beer Cheese Soup. Venison Stew with Wild Rice and Seafood Gumbo are delectable main courses, while Boston Cream Pie and Tennessee Jam Cake round out a meal. Every turn of the page delivers a new delight or an old friend, transforming Langholtz’s cookbook into an amble through the abundance of the splendid, sprawling American table. Fifty essays and accompanying recipes from some of America’s foremost food experts and chefs are an added bonus, offering personal insights into the gustatory glories of home.

THE SWEET SPOT
There’s a new word in the contemporary food lexicon—Ottolenghify: (verb) to prepare food with love, fresh ingredients, a bit of flair and attention to detail, just like star chef Yotam Ottolenghi. His new book, Sweet, written in collaboration with Helen Goh, Ottolenghi’s exceptionally talented pastry chef, is an effusive, sumptuous ode to sugary pleasures that have all been Ottolenghified and tirelessly tweaked and tested to absolute perfection. There are over 120 recipes, complete with luscious photos, for festive and “happy- making” cookies, simple and showstopping cakes, tarts and pies for weekend lunches and more treats that range from epic to easy and boozy to zesty. You’ll want to make every single one.

TOP PICK IN COOKBOOKS
The title of David Tanis’ latest cookbook is David Tanis Market Cooking: Recipes and Revelations, Ingredient by Ingredient, but to me, it’s Tanis himself who is always a revelation. His elegant, understated simplicity is unforced; he simply celebrates his favorite foods, the local and seasonal ingredients that go into them and the joy in marketing for them. “Market cooking,” his translation of la cuisine du marché, means going to the market, seeing what looks most wonderful, then deciding on what your menu will be. The over 200 confidence-building recipes Tanis has collected here, many of them vegetable based, will give you inventive ideas for preparing the market marvels you find. Whether you go straight for his pungent, soul-satisfying Provençal Garlic Soup, fabulous Fennel al Forno, slow-simmered Moroccan Lamb Tagine or Japanese Eggplant with Miso, you’ll be cooking with a thoughtful, thorough, intelligent master. Tanis is a wise chef for all seasons.

 

This article was originally published in the October 2017 issue of BookPage. Download the entire issue for the Kindle or Nook.

 
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