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Staff Pick
Sweet by Yotam Ottolenghi is one of 2017’s most anticipated cookbooks, and just like all of his cookbooks it’s a charmer and a keeper. Ottolenghi, in collaboration with pastry chef (and psychotherapist) Helen Goh, has developed an exuberant cookbook filled with a joyful exploration of flavors, this time in the form of baked goods and desserts. Some recipes are simple, like the humble Chocolate Chip and Pecan Cookies, while others require a bit more finesse, such as Passion Fruit Cheesecakes With Spiced Pineapple — but nothing seems beyond the average baker's ability. I can’t recommend this cookbook highly enough. Sweet needs to be in every baker’s cookbook library. Recommended By Tracey T., Powells.com
I love baking, and especially experimenting with new flavors and textures. Sweet showcases a huge variety of recipes, including some classic flavors and some for the more adventurous palate. Although some recipes are fairly advanced, this is a great collection for bakers of all skill levels. Recommended By Ashleigh B., Powells.com
Synopses & Reviews
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.
Review
"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
Review
"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
Review
"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
Review
"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
About the Author
Yotam Ottolenghi owns an eponymous group of four restaurants, plus the high-end restaurant, NOPI, in London. His previous cookbooks – Plenty, Jerusalem, and Ottolenghi – have all been on the New York Times bestseller list. Yotam writes for The Guardian and appears on BBC. He lives in London.