Free PDF Sweet: Desserts from London's Ottolenghi, by Yotam Ottolenghi
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Sweet: Desserts from London's Ottolenghi, by Yotam Ottolenghi
Free PDF Sweet: Desserts from London's Ottolenghi, by Yotam Ottolenghi
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Review
A New York Times best sellerNPR'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"—WSJ. Magazine"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"...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."—BuzzFeed"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 appétit"...an eagerly anticipated, 368-page master class on how baking can offer both comfort and the thrill of discovery."—WSJ. Magazine"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."—Chowhound"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."—Atlanta Journal-Constitution "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 ReadersPraise 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
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About the Author
YOTAM OTTOLENGHI is the author of Plenty and Plenty More, co-author with Ramael Scully of NOPI, and co-author with Sami Tamimi of Ottolenghi and Jerusalem, which was awarded Cookbook of the Year by the International Association of Culinary Professionals, and Best International Cookbook by the James Beard Foundation. All five books were New York Times bestsellers. He lives in London, where he owns an eponymous group of restaurants and a high-end restaurant, Nopi. HELEN GOH is a pastry chef, longtime Ottolenghi collaborator, and the Ottolenghi product developer.
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Product details
Hardcover: 368 pages
Publisher: Ten Speed Press (October 3, 2017)
Language: English
ISBN-10: 1607749149
ISBN-13: 978-1607749141
Product Dimensions:
8 x 1.2 x 10.9 inches
Shipping Weight: 3.2 pounds (View shipping rates and policies)
Average Customer Review:
4.4 out of 5 stars
103 customer reviews
Amazon Best Sellers Rank:
#11,709 in Books (See Top 100 in Books)
The photos are gorgeous and the corrected version will be great, I am sure. But early in 2018 the press will replace all American editions purchased if you email them. Guidelines prevent me from listing the email, but everyone should be able to search it out without a big problem. Wait to buy this book for a few months!Update March 20: Corrected copy arrived from TenSpeed Press. This cookbook now lives up to its original promise. Time to buy it now!
Ottolenghi and Goh's collaboration on Sweet is one of the best cookbooks of the year, and certainly in my top 3 dessert cookbooks for the year.I've been anxiously awaiting Sweet for months now - excited about what I would find inside, nervous that I would feel disappointed like I was with Nopi.I want to cook virtually everything from Sweet, but even if I don't, I've already improved as a baker just reading each chapter beginning and some of the recipes. Thus far, I've made the take-home chocolate cake, hazelnut cake, national trust lemon poppy seed cake, and the gevulde speculaas, which were all relatively easy enough to throw together in an evening without much preparation. Everything as looked, smelled, and tasted heavenly ... I'll update my review as I try more (like the tahini halva brownies, almond butter cake with cardamom and baked plums, and the cinnamon pavlova,...).Sweet goes well beyond the typical cookbook, in that the authors use the chapter intros and the recipe headers to teach their readers something important/provide tips that extend beyond just the single recipe or just this single book. While some of the recipes call for ingredients that are hard to find at local grocery stores, the authors have done an excellent job indicating what common item could be used as a substitute (e.g. almond extract for mahleb powder and vanilla beans for pandan leaf). Overall though, most of the recipes call for ingredients that are easy to find in any supermarket.Similarly to the issue of ingredients, Ottolenghi and Goh go above and beyond with their pan size & storage recommendations for each recipe. They do an excellent job of explaining why a tin can is called for with their tin can cakes, exactly how to (safely) generate your own, and how you could replace it with a standard sized pan. What was mind blowing for me was reading their tip that I could bake financiers in a muffin tin or mini muffin tin instead of needing a special pan for them, and then (of course) they provided the baking times necessary to make that happen.More wisdom from Ottolenghi and Goh's experience comes in the madeleines recipe, where they explain what it is about the process of making madeleine batter that yields such a delicate but short-lived cookie, and how they altered the method to improve the madeleines shelf life.These recipes are extremely well-written and thorough (but not overwhelmingly long), there is at least one glorious photo of every recipe, measurements are provided in both cubs and grams, and the directions generally are found on the same page as the ingredients (or at least start there). I highly recommend starting at the end of the book, with the Baker's tips and notes especially, to get a sense of the authors' baking style, possible substitutions, and their philosophy on things like sifting (do it, multiple times).
Just saw a note by Ottolenghi that the translations on weights, measurements and cooking temps are riddled with errors. Will Amazon issue refunds or replacements.
There are a number of errors in the recipes. A corrected edition is to be issued. I’d wait for that before purchasing.
There seem to be a lot of recipe errors with no corrections from Penguin yet. (Baking soda listed in the ingredients, but baking powder listed in the recipe, etc.) Better editing needed.
Brilliant, unique and so delicious! I got this last week and have only made one recipe so far p. 336 Coconut meringue brittle. This is beyond delicious, nutty crunchy perfect meringue / old fashioned coconut macaroon hybrid! Simple easy to follow instructions. Beautiful and rustic, I didn't have the chocolate to make the coating. But these are great without. This is everything I expect from Ottolenghi. I have all his books and have made baked treats from them in the past - with great success, (sour cherry amaretti, and rose water pistachio meringue).. The cheesecake chapter is to die for! Soon I'm hoping to make the flourless chocolate layer cake with coffee, walnuts and rose water p. 170, apple and olive oil cake with maple frosting p. 132, Middle Eastern millionaire's shortbread with a halva tahini layer p. 340 along with many others.The instructions are very clear and give you multiple options/times for using various baking tins. Tell you what you can prep in advance, how long you can store each item and when its best eaten. Beautiful photographs of virtually every recipe, which is so helpful in seeing how your final product should look and be decorated. A few unique ingredients in some recipes (such as halva, pandan leaves and rose petals), but many pantry friendly recipes too. A great mixture of simple treats to whip up and more complex "wow" desserts.Purchase this for your loved ones or yourself. You won't regret it!!
I wanted to love it -- I really, really did. After burning several of the recipes to a crisp despite the insides being raw, I learned that the publisher mis-converted basically every single oven temp in the book. I'd wait for the revised edition. It's still a gorgeous book with great pictures and tasty-sounding recipes, so if you just buy these things as coffee table books, I'd say go for it.
I have all of Ottolenghi's cookbooks and was very excited about Sweet, however the first recipe I tried, Orange and Star Anise shortbread, did NOT work. I am a seasoned baker and measured ingredients by weight. The dough did not come together. I added a second egg, thinking it could be Denver's dry climate but it still would not come together, nor roll out into cookies.
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