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.
Israeli-British chef Yotam Ottolenghi is one of the most popular food writers in Britain today. A regular feature writer for the Guardian his bestselling cookery books include Ottolenghi, Jerusalem, Plenty and Plenty More.
Publisher: Ebury Publishing
Number of pages: 368
Weight: 1551 g
Dimensions: 277 x 202 x 33 mm
`Its every bit as tantalising as you’d expect’ - Jamie Oliver, Jamie's Magazine
an ode to desserts - The Huffington Post, The Huffington Post
“insanely beautiful..(and) accessible” - Publisher's Weekly, Publisher's Weekly
'With every new Ottolenghi book comes a new ingredient that will move from specialist to mainstream.’ - Irish Times, Irish Times
‘All your books are such things of beauty.…It really is a gorgeous book.’ - Marian Finucane Show, RTÉ Radio 1