A New York Times best seller
NPR's Best Books of 2017
“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
"An Innovative Dessert Cookbook You Won’t Want to Miss"
"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."
"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."
"...filled with beautiful, inspired recipes, some satisfyingly challenging, others very easy to execute. If you love baking and want to spice up your game a little bit, this one is for you."
"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."
—Christine Muhlke, bon appétit
"...an eagerly anticipated, 368-page master class on how baking can offer both comfort and the thrill of discovery."
"Whether you’re a newb to the oven or hoping to perfect your baking skills, you’ll want to grab chefs Yotam Ottolenghi and Helen Goh’s SWEET cookbook. Chockfull of tips, tricks, and drool-worthy recipes, the dynamic duo will have anyone feeling like a pastry pro in a matter of minutes."
"With their splendid good taste, strong sense of design and bright, culture-hopping palate, Ottolenghi and Goh have created a stunning book of sweets. Even for those who don’t bake, it is weep worthy."
"Ingenious flavor combinations elevate old favorites and new creations in this brilliant and beautiful book of desserts and sweets by two famed British chefs."
—Shelf Awareness for Readers
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
Nearly ten years since the UK release of Ottolenghi: The Cookbook, readers may be wondering whether Ottolenghi's cookbooks are still worth the hype. In the case of this elegantly understated baking guide, the answer is yes. Written with pastry chef and product developer Goh, the book brings together signature cookies, cakes, confections, tarts, and other desserts from Ottolenghi's eponymous restaurants. Recipes such as chocolate and peanut butter s'mores, apricot and amaretto cheesecake, chai brulee tarts, and yogurt panna cotta with basil and crushed strawberries look terrific on the page and produce consistently exquisite results. Some readers may balk at sourcing hard-to-find items such as passionfruit pulp, prickly pears, and speciality cake rings, but adventurous bakers will embrace the challenge. Plan to review the "baker's tips and notes" section, which contains important information about ingredients and techniques. VERDICT Expect demand for this much-anticipated title.