Sweet

Product Description

The eagerly awaited desserts cookbook from Yotam Ottolenghi, and his long-time friend and collaborator Helen Goh, embraces indulgence, abundance and extravagance, serving up delicacies to celebrate, share and treat those you love. The book is exquisitely photographed by the award-winning New York team Peden Munk, who have perfectly captured the stunning and colourful selection of sweets that distinguish every Ottolenghi eatery. Drawing inspiration from numerous culinary traditions, over 120 recipes are included for cakes, cookies, cheesecakes, tarts, pies, puddings and confectionary, from Brown butter almond tuiles, Saffron pistachio brittle and Coffee and walnut financiers to Cape gooseberry pavolva, Yoghurt panna cotta with basil and strawberries and Tahini and halva brownies. All have the Ottolenghi hallmarks of fresh, evocative ingredients, exotic spices and complex flavourings, including fig, rose petal, saffron, aniseed, orange blossom, star anise, pistachio and cardamom, to name but a few. Featuring recipes that have been specifically developed for this collection, alongside many of the signature treats that are displayed on breath-taking and irresistible stands in the window of every Ottolenghi deli, these are the ultimate sweets to evoke indulgence, warmth and generosity in every home. And thrillingly there is something here to delight everyone - simple sweets parents can make with their children as well as recipes that will inspire even the most accomplished of bakers.The eagerly awaited desserts cookbook from Yotam Ottolenghi, and his long-time friend and collaborator Helen Goh, embraces indulgence, abundance and extravagance, serving up delicacies to celebrate, share and treat those you love. The book is exquisitely photographed by the award-winning New York team Peden Munk, who have perfectly captured the stunning and colourful selection of sweets that distinguish every Ottolenghi eatery. Drawing inspiration from numerous culinary traditions, over 120 recipes are included for cakes, cookies, cheesecakes, tarts, pies, puddings and confectionary, from Brown butter almond tuiles, Saffron pistachio brittle and Coffee and walnut financiers to Cape gooseberry pavolva, Yoghurt panna cotta with basil and strawberries and Tahini and halva brownies. All have the Ottolenghi hallmarks of fresh, evocative ingredients, exotic spices and complex flavourings, including fig, rose petal, saffron, aniseed, orange blossom, star anise, pistachio and cardamom, to name but a few. Featuring recipes that have been specifically developed for this collection, alongside many of the signature treats that are displayed on breath-taking and irresistible stands in the window of every Ottolenghi deli, these are the ultimate sweets to evoke indulgence, warmth and generosity in every home. And thrillingly there is something here to delight everyone - simple sweets parents can make with their children as well as recipes that will inspire even the most accomplished of bakers.
Yotam Ottolenghi (Author) Yotam Ottolenghi is a cookery writer and chef-patron of the Ottolenghi delis and NOPI restaurant. He writes a weekly column in the Guardian's Weekend magazine and has published five bestselling cookbooks- NOPI- THE COOKBOOK co-authored with Ramael Scully, PLENTY and PLENTY MORE (his collection of vegetarian recipes) and, co-authored with Sami Tamimi, OTTOLENGHI- THE COOKBOOK and JERUSALEM. Yotam has made two Mediterranean Feasts series' for More 4, along with a BBC4 documentary, Jerusalem on a Plate. http-//www.ottolenghi.co.uk/ Helen Goh (Author) Helen Goh was born in Malaysia and moved to Melbourne as a young girl with her food-obsessed Chinese family. Together with her sisters, Helen 'waited' on the table at her parent's numerous dinner parties, and spent her hours after school picking the 'tails' off beansprouts at her mother's Chinese restaurant. When at university studying psychology, she worked at a French bakery on the weekends, and eventually found herself as head pastry chef at one of Melbourne's landmark restaurants. In 2006 Helen moved to London. Two weeks after arriving, having been recommended to look at Ottolenghi as a place to work, she went to meet Yotam. The two of them have been eating, baking, discussing and dissecting the sweeter things in life ever since. Helen has her fingers in lots of pies- as well as being Ottolenghi's product developer, she is also a chartered psychologist and mother to two young boys. She lives in West London with her husband David and their children.