- Hardcover: 368 pages
- Publisher: Ten Speed Press (3 October 2017)
- Language: English
- ISBN-10: 1607749149
- ISBN-13: 978-1607749141
- Product Dimensions: 20.3 x 3 x 27.7 cm
- Average Customer Review: 4 customer reviews
Amazon Bestsellers Rank:
#1,66,309 in Books (See Top 100 in Books)
- #3242 in Food, Drink & Entertaining (Books)
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Sweet: Desserts from London's Ottolenghi Hardcover – 3 Oct 2017
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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"
"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."
"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."
"...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."
"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."
—Christine Muhlke, bon appétit
"...an eagerly anticipated, 368-page master class on how baking can offer both comfort and the thrill of discovery."
"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."
"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."
"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."
"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."
"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
About the Author
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 New York Times bestsellers. He lives in London, where he owns an eponymous group of restaurants and a high-end restaurant, Nopi.
HELEN GOH is a pastry chef, longtime Ottolenghi collaborator, and the Ottolenghi product developer.
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Most helpful customer reviews on Amazon.com
1) Vineyard Cake (Cleopatra Cake) – p 134. This is so wonderfully fruity. It’s filled with grapes, wine, and citrus zest. It’s supposed to be baked in an angelfood cake pan, but I don’t have one, so I used a bundt. That worked just fine.
2) Honey, Macadamia, and Coconut Caramels – p 339. This is unmistakably caramel, but the floral notes of the honey, teamed up with the macadamia and coconut, take away that over the top sweetness that caramel sometimes has. Beautiful.
3) Cinnamon Pavlova, Praline Cream & Fresh Figs – p 291. I was an exchange student in Australia in high school forever ago. I’ll never forget the first thing we experienced when we got to the host’s house - making and tasting a pavlova together. I loved it then, and love this take on it. There’s a layer of dark chocolate between the cinnamon pavlova and the praline mascarpone and cream. So decadent, but not too sweet.
4) Apricot & Thyme Galettes with Polenta Pastry – p 253. Divine. I love the gentle sweetness of the polenta with the apricots and custardy pastry cream. Fragrant like a summer orchard.
5) Saffron, Orange & Honey Madeleines – p 76. Oh, these are just heavenly little cakes. Such a fresh citrus taste and really moist.
Some others I have flagged to try: Custard Yo-Yos with Roasted Rhubarb Icing – p 19 * Cranberry, Oat & White Chocolate Biscuits – p 24 * Chocolate Chip & Pecan Cookies – p 26 * Brown Butter Almond Tuiles – p 30 * Gevulde Speculaas – p 33 * Chocolate & Peanut Butter S’Mores – p 48 * Pecan Snowballs – p 63 * Persian Love Cakes – p 74 * Lemon & Raspberry Cupcakes – p 79 * Tahini & Halva Brownies – p 87 * Lemon, Blueberry & Almond Teacakes – p 88 * Banana Cakes with Rum Caramel – p 100 * Chocolate Guiness Cake with Baileys Irish Cream – p 117 * Beet, Ginger & Sour Cream Cake – p 130 * Lemon & Black Currant Stripe Cake – p 145 * Rhubarb and Strawberry Crumble Cake – p 148 * Tropical Fruit Cake – p 161 * Pistachio and Rose Water Semolina Cake – p 165 * Almond Cake with Cardamom and Baked Plums – p 176 * Neapolitan Pound Cake – p 184 * Lime Meringue Cheesecakes – p 201 * Passion Fruit Cheesecakes with Spiced Pineapple – p 207 * Baked Ricotta and Hazelnut Cheesecakes – p 209 * Rhubarb and Blueberry Galette – p 230 * Chai Brulee Tarts – p 239 * Fig and Pistachio Frangipane Tartlets – p 247 * Rolled Pavlova with Peaches & Blackberries – p 263 * Gingerbread with Brandy Apples & Crème Fraiche – p 266 * Sticky Fig Pudding with Salted Caramel & Coconut Topping – p 287 * Knickerbocker Glory – p 293 * Chocolate, Rose & Walnut Ice Cream – p 308
I’ll update this as I play in the book more.
Update March 20: Corrected copy arrived from TenSpeed Press. This cookbook now lives up to its original promise. Time to buy it now!
I've been anxiously awaiting Sweet for months now - excited about what I would find inside, nervous that I would feel disappointed like I was with Nopi.
I want to cook virtually everything from Sweet, but even if I don't, I've already improved as a baker just reading each chapter beginning and some of the recipes. Thus far, I've made the take-home chocolate cake, hazelnut cake, national trust lemon poppy seed cake, and the gevulde speculaas, which were all relatively easy enough to throw together in an evening without much preparation. Everything as looked, smelled, and tasted heavenly ... I'll update my review as I try more (like the tahini halva brownies, almond butter cake with cardamom and baked plums, and the cinnamon pavlova,...).
Sweet goes well beyond the typical cookbook, in that the authors use the chapter intros and the recipe headers to teach their readers something important/provide tips that extend beyond just the single recipe or just this single book. While some of the recipes call for ingredients that are hard to find at local grocery stores, the authors have done an excellent job indicating what common item could be used as a substitute (e.g. almond extract for mahleb powder and vanilla beans for pandan leaf). Overall though, most of the recipes call for ingredients that are easy to find in any supermarket.
Similarly to the issue of ingredients, Ottolenghi and Goh go above and beyond with their pan size & storage recommendations for each recipe. They do an excellent job of explaining why a tin can is called for with their tin can cakes, exactly how to (safely) generate your own, and how you could replace it with a standard sized pan. What was mind blowing for me was reading their tip that I could bake financiers in a muffin tin or mini muffin tin instead of needing a special pan for them, and then (of course) they provided the baking times necessary to make that happen.
More wisdom from Ottolenghi and Goh's experience comes in the madeleines recipe, where they explain what it is about the process of making madeleine batter that yields such a delicate but short-lived cookie, and how they altered the method to improve the madeleines shelf life.
These recipes are extremely well-written and thorough (but not overwhelmingly long), there is at least one glorious photo of every recipe, measurements are provided in both cubs and grams, and the directions generally are found on the same page as the ingredients (or at least start there). I highly recommend starting at the end of the book, with the Baker's tips and notes especially, to get a sense of the authors' baking style, possible substitutions, and their philosophy on things like sifting (do it, multiple times).