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Sweet Hardcover – 7 Sep 2017
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"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
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
From the Inside Flap
'There's nothing like a perfectly light sponge flavoured with spices and citrus or an icing-sugar-dusted cookie to raise the spirits and create a moment of pure joy.'
In his stunning new baking and desserts cookbook Yotam Ottolenghi and his long-time collaborator Helen Goh bring the Ottolenghi hallmarks of fresh, evocative ingredients, exotic spices and complex flavourings - including fig, rose petal, saffron, aniseed, orange blossom, pistachio and cardamom - to indulgent cakes, biscuits, tarts, puddings, cheesecakes and ice cream.
Sweet includes over 110 innovative recipes, from Blackberry and Star Anise Friands, Tahini and Halva Brownies, Persian Love Cakes, Middle Eastern Millionaire's Shortbread, and Saffron, Orange and Honey Madeleines to Flourless Chocolate Layer Cake with Coffee, Walnut and Rosewater and Cinnamon Pavlova with Praline Cream and Fresh Figs.
There is something here to delight everyone - from simple mini-cakes and cookies that parents can make with their children to showstopping layer cakes and roulades that will reignite the imaginations of accomplished bakers.
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As with previous Yotam Ottolenghi recipe books, the book is beautifully presented. Superb photographs and clear instructions, with details of timing, storage details and useful hints. I also like the clear quantities given – so for example, ½ small banana = 50 g mashed.
There are so many interesting and exciting recipes to try. But also those that give pizazz to well known favourites. For example the Custard Yo-Yos – with roasted rhubarb icing. Absolutely gorgeous to look at and superb tasting. Also Banana Cakes - with rum caramel. What a delight! Other little details such as how to make the Chocolate Chip Cookies crispy or chewy are what set this book apart from so many other baking books I have.
So top marks to Yotam Ottolenghi and Helen Goh for providing a wonderful selection of recipes and to the publishers for presenting a most glorious, readable and beautiful book.
Well laid out, clear explanations, content rich and heavy, a complete must for any home cook.
The flavour combinations are really interesting such as the middle eastern millionaire's shortbread or the gingerbread with brandy apples and crème fraîche and the recipes work!
Although I have all the Ottolenghi cookbooks I tended to stear away from the sweet things and concentrated on the savoury dishes. I only really got into baking etc with the Honey and Co cookbooks which always turn out and are delicious. (Sarit Packer once worked at Ottolenghi) This book, I would say is comparable to those. I wouldn't be without it now and I wouldn't hesitate to recommend it.
A baking book that achieves to surprise and delight, yet doesn't call for obscure or exotic ingredients that can't be sourced here in UK. Wonderful! Thank you!
It's a deal changer
Similar to How to be a domestic goddess in terms of how important this book will become to a baker
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