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.
A New York Times best seller
NPR's Best Books of 2017
“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 flavors 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
"Modern, creative, appealing, and, most importantly, fun—this is
Ottolenghi at the top of his game."
—Publishers Weekly, Starred Review
"It's ridiculously beautiful just like all his books, and filled
with delicious recipes, same.”
—Sam Sifton, New York Times
"An Innovative Dessert Cookbook You Won’t Want to Miss"
—WSJ. Magazine
"In a world with so many unknowns, it’s a relief to open a book
like Sweet and know for certain that following these recipes, step
by step, will yield a perfectly moist bundt cake, pillow-y pavlova,
or crispy-crusted crostata. Like Ottolenghi’s other titles, this is
a keeper."
—Eater
"The recipes are accessible and charming, as you’d expect from the
guy who’s pretty much single-handedly responsible for the current
renaissance of Middle Eastern cooking (with apologies to Claudia
Roden)."
—Los Angeles Times
"Ottolenghi fans have been in a full-on frenzy since he started a
New York Times column with all things dessert. Now, they get a
whole book of sweet recipes featuring the chef's signatures, like
heady saffron, orange and honey madeleines; stunning floral cakes;
and tahini-halva brownies that will ruin all other chocolate
desserts for you."
—Tasting Table
"...filled with beautiful, inspired recipes, some satisfyingly
challenging, others very easy to execute. If you love baking and
want to spice up your game a little bit, this one is for you."
—BuzzFeed
"As with Ottolenghi’s previous titles, recipes are written in
clear, direct language, flavor parings are bold and unexpected, and
the results — whether a tray of simple cookies or a towering torte
— are stunning."
—Eater
"#obsessed"
—Christine Muhlke, bon appétit
"...an eagerly anticipated, 368-page master class on how baking can
offer both comfort and the thrill of discovery."
—WSJ. Magazine
"Whether you’re a newb to the oven or hoping to perfect your baking
skills, you’ll want to grab chefs Yotam Ottolenghi and Helen
Goh’s SWEET cookbook. Chockfull of tips, tricks, and
drool-worthy recipes, the dynamic duo will have anyone feeling like
a pastry pro in a matter of minutes."
—Chowhound
"With their splendid good taste, strong sense of design and bright,
culture-hopping palate, Ottolenghi and Goh have created a stunning
book of sweets. Even for those who don’t bake, it is weep
worthy."
—Atlanta Journal-Constitution
"Ingenious flavor combinations elevate old favorites and new
creations in this brilliant and beautiful book of desserts and
sweets by two famed British chefs."
—Shelf Awareness for Readers
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 Journal
Ask a Question About this Product More... |