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ISBN: 9781607749141

Über dieses Produkt

Product Identifiers

Publisher

Potter/Ten SPEED/Harmony/Rodale

ISBN-10

1607749149

ISBN-13

9781607749141

eBay Product ID (ePID)

238070583

Product Key Features

Book Title

Sweet : Desserts from London's Ottolenghi [A Baking Book]

Number of Pages

368 Pages

Language

English

Topic

Individual Chefs & Restaurants, Courses & Dishes / Confectionery, Courses & Dishes / Desserts, Courses & Dishes / Pastry, Methods / Baking

Publication Year

2017

Illustrator

Yes

Genre

Cooking

Author

Helen Goh, Yotam Ottolenghi

Format

Hardcover

Dimensions

Item Height

1.2 in

Item Weight

53.6 Oz

Item Length

10.9 in

Item Width

8 in

Additional Product Features

Intended Audience

Trade

LCCN

2017-022017

Dewey Edition

Reviews

"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 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 "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." --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 "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, "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 "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 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, "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 "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 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, 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, 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 "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, "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 "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 "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 apptit 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, "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 "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 "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 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

Dewey Decimal

641.86

Synopsis

NEW YORK TIMES BESTSELLER * A collection of over 110 recipes for sweets, baked goods, and confections from superstar chef Yotam Ottolenghi, thoroughly tested and updated. 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. * Finalist for the 2018 James Beard Foundation Book Awards for "Baking and Desserts" and "Photography" categories * Finalist for the 2018 International Association of Culinary Professionals (IACP) Cookbook Award for "Baking" category, NEW YORK TIMES BESTSELLER - A collection of over 110 recipes for sweets, baked goods, and confections from superstar chef Yotam Ottolenghi, thoroughly tested and updated. 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. - Finalist for the 2018 James Beard Foundation Book Awards for "Baking and Desserts" and "Photography" categories - Finalist for the 2018 International Association of Culinary Professionals (IACP) Cookbook Award for "Baking" category

LC Classification Number

TX783.O88 2017

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