Who's the author? Yotam Ottolenghi is well-loved for his beautiful, inspirational, and award-winning cookbooks, including Plenty, Nopi and Ottolenghi: The Cookbook Whilst he's known for his savory and vegetarian dishes, he actually started out his cooking career as a pastry chef.
What's it about? In Sweet, Ottolenghi showcases an incredible array of baked goods, desserts and confections alongside his collaborator, Helen Goh. Each recipe is created with Ottolenghi's signature flavor profiles and ingredients including fig, rose petal, saffron, orange blossom, star anise, pistachio, almond, cardamom, and cinnamon. With stunning photography and endless inspiration for every occasion, it truly is a baker's dream.
Recipes we love: Chocolate, Banana, and Pecan cookies, Rosemary Olive Oil Orange Cake, Cinnamon Pavlova with Praline Cream and Fresh Figs and Flourless Chocolate Layer Cake with Coffee, Walnut, and Rosewater
Good book for: Any indulgent occasion and it's an absolute must for creative bakers and any fan of Ottolenghi's. Sweet is a real celebration of sweet treats and what a joy they are to share with family and friends.
`It's every bit as tantalising as you’d expect’ Jamie Magazine
‘…typically excellent book…’ Sunday Times
'Unusual and seductive, where to begin…' Diana Henry Saturday Telegraph
Recipes from Sweet
More about Sweet
From light and fruity numbers to decadent show-stoppers to vegan variations, these summery cheesecakes from the likes of Ottolenghi and Nigella are just the way to round off an al-fresco feast or a picnic in the park
Soft, juicy and sweet, apricot season is hard to beat. From sweet to savoury dishes, here’s a round-up of our favourite apricot recipes.