Sweet
- Downloads：4383
- Type：Epub+TxT+PDF+Mobi
- Create Date：2021-08-30 06:55:08
- Update Date：2025-09-06
- Status：finish
- Author：Yotam Ottolenghi
- ISBN：1607749149
- Environment：PC/Android/iPhone/iPad/Kindle
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Summary
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。
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。
Reviews
Kristy
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Probably not for everybody， but when you’re an Ottolenghi fan， you’re a fan。
Nancy Lafleche
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I've heard of Ottolenghi so many times but never owned one of his books。 Let me tell you that I couldn't put this book away。 I read every recipe/photograph in this book。 The photography is exceptional， the instructions are clear and makes you feel confident on executing any of the recipes regardless of their level of complexity and there is a substantial amount of tips along the way， the combination of flavours are enchanting and even the text layout imparts order and harmony。I absolutely love， I've heard of Ottolenghi so many times but never owned one of his books。 Let me tell you that I couldn't put this book away。 I read every recipe/photograph in this book。 The photography is exceptional， the instructions are clear and makes you feel confident on executing any of the recipes regardless of their level of complexity and there is a substantial amount of tips along the way， the combination of flavours are enchanting and even the text layout imparts order and harmony。I absolutely love， love， love this book and can't wait to start baking all the recipes！ 。。。more
Gianna Lorandi
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I love Ottolenghi's food and this is very welcome addition to my cookbook collection。 I'm new to baking and the recipes are very well put together。 Can't wait to try some of these beauties！ I love Ottolenghi's food and this is very welcome addition to my cookbook collection。 I'm new to baking and the recipes are very well put together。 Can't wait to try some of these beauties！ 。。。more
Beth Goad
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As always， Ottolenghi does not disappoinT！ Great recipes and food！
Masha Gurova
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Best best BESTEST book out there on sweet ANYTHING with such an outstanding variety of recipes with flavors that will shake the ground beneath your feet and will leave you light headed。 I come back to it every so often when I need to impress the crowd around the table or when I want a guilty pleasure on the next level。 Couldn’t recommend more
TS Chan
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A friend gifted me this gorgeous cookbook for my birthday。 Can't wait to try out some of these sweet delights。 A friend gifted me this gorgeous cookbook for my birthday。 Can't wait to try out some of these sweet delights。 。。。more
Sarah
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More complicated ingredients and time consuming recipes that I will never try。 The pictures were fine but after reading the ingredients and the process， I'm just not that into it。 Not for me。 More complicated ingredients and time consuming recipes that I will never try。 The pictures were fine but after reading the ingredients and the process， I'm just not that into it。 Not for me。 。。。more
Sara Pinkerton
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Someone， please make me everything in this book！
Julie Thomason
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Jerusalem is one of my favourite cooks books and I also have Ottolenghi’s DVD on his med series。 But this book was a disappointment。 I didn’t like the tone， not the selection of recipes it included。 Being a Scot I like my shortbread traditional not flavoured and as for the suggestion to “improve” millionaire shortbread， no thank you。 I liked the tips in the recipes about storage and baking utensils but there are so few recipes I am tempted to try which is unusual for me。 Would have preferred mor Jerusalem is one of my favourite cooks books and I also have Ottolenghi’s DVD on his med series。 But this book was a disappointment。 I didn’t like the tone， not the selection of recipes it included。 Being a Scot I like my shortbread traditional not flavoured and as for the suggestion to “improve” millionaire shortbread， no thank you。 I liked the tips in the recipes about storage and baking utensils but there are so few recipes I am tempted to try which is unusual for me。 Would have preferred more desserts。 。。。more
Lucyrallen
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Got this book for Christmas and made my first cake a couple of days ago it’s fabulous！
Priscila Villalobos
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If you mix middle eastern flavors， French patisserie and contemporary techniques， you will get amazing desserts。 I tried the cookies and one cake， so far I was impressed by the result， good texture subtle flavors but with strong aftertaste just the Ottolenghi way。
Shelby
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Read cover to cover a couple times because I adore Ottolenghi and Goh！ This is one of my all time favorite cookbooks- it's so luxurious。 Everything in here is complex and is definitely not for a beginner but if you're up for a challenge or enjoy a more high end dessert experience this is definitely the book for you！ Also recommend Ottolenghi's other books！ I just love him！ Read cover to cover a couple times because I adore Ottolenghi and Goh！ This is one of my all time favorite cookbooks- it's so luxurious。 Everything in here is complex and is definitely not for a beginner but if you're up for a challenge or enjoy a more high end dessert experience this is definitely the book for you！ Also recommend Ottolenghi's other books！ I just love him！ 。。。more
Ryan Juno
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These photos are stunning
Sangeeta
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I love the structure of the book。 It goes beyond just the usual ingredients and methods to also inform the reader about any specific technique or equipment that is used as well as how to best store or serve each item。 What I found wonderful is how Ottolenghi has managed to deliver a nudge of encouragement with every single recipe。 I am all charged up with my bowls and whisks to get baking now :D
Juli Anna
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It goes without saying that I am a devotee of Ottolenghi's cookbooks， and this one hit the spot。 As someone who often bemoans the dearth of creativity and superfluity of chocolate in dessert cookbooks， I loved the fruit- and spice-heavy flavor profiles of these dishes。 I can't wait to try a few of them out！ It goes without saying that I am a devotee of Ottolenghi's cookbooks， and this one hit the spot。 As someone who often bemoans the dearth of creativity and superfluity of chocolate in dessert cookbooks， I loved the fruit- and spice-heavy flavor profiles of these dishes。 I can't wait to try a few of them out！ 。。。more
Karen Bergs
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Finished reading it as iy its a novel。 Love the way they explain recipes and give tips for storage。 Experience level ranges from easy to expert。 All tastes delicious。
Ashani
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My first read from Yotam ！ I'm hooked。 So many sweet eye catching recipes。 Have to pursue them one by one ！！！ My first read from Yotam ！ I'm hooked。 So many sweet eye catching recipes。 Have to pursue them one by one ！！！ 。。。more
Raheel Shaharyar
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This is one of my least favorite Ottolenghi books。 It's a solid baking book with decent recipes。 The reason I only rated it three stars is because I feel that it doesn't follow his usual prescription of pairing different ingredients together to create inspiring recipes。 His savory food brings together all kinds of textures and flavors from the world into unusual combinations。 I was hoping to get the same from this book but it's pretty standard lemon poppy seed pound cakes and the like。 This is one of my least favorite Ottolenghi books。 It's a solid baking book with decent recipes。 The reason I only rated it three stars is because I feel that it doesn't follow his usual prescription of pairing different ingredients together to create inspiring recipes。 His savory food brings together all kinds of textures and flavors from the world into unusual combinations。 I was hoping to get the same from this book but it's pretty standard lemon poppy seed pound cakes and the like。 。。。more
Virginie De
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I consider myself to be a very decent pastry chef and this is by far one of the best books published ever！ Every recipe is a party in the mouth！ The descriptions are detailed enough to get it right。 And it works。 Nomnomnom
Grace J。 J。
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This was， again， the most creative dessert cookbook I have used。 My family got together to make one of the dishes and it was SUCH a pleasure。 The process of making the dish was just as good as end result。 I love this book。 Thank you for another wonderful book！
Rongrong
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Beautiful pictures。 Tried a few of the simpler recipes， w yummy results。 Still some fussy ingredients。 Not ambitious enough yet to go for the super complex recipes， but getting braver。
Sarah
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Beautiful pictures， and the recipes are easy to follow。 Some might be considered too "weird" for the average baker， but overall innovative and interesting。 Beautiful pictures， and the recipes are easy to follow。 Some might be considered too "weird" for the average baker， but overall innovative and interesting。 。。。more
Linda Williams
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Ottolenghi DessertsI always love the Ottolenghi cookbooks。 They are interesting to read and especially enjoy the tips in this cookbook。 I love the incorporation of unique flavours。 Looking forward to making the many recipes calling for rose water。
Laila Mazsure
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makes me want to eat but at school i eat lunch at 12:00 im 15
Alexa
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This is by far the BEST cookbook I've ever read。So much so that it is the FIRST cookbook I've actually bought。So far I've tried: Neapolitan Cake。 Gorgeous look， pretty nice crumb， awesome taste。 Of all the recipes I've tried so far this is the one at the top of my "make this again！" list。 The icing might be too sweet for some， so try it before adding it to the cake。Rum Cake。 Same lovely crumb， very flavourful。 It has a LOT of rum but doesn't taste too boozy。 I skipped the raisins and it could ha This is by far the BEST cookbook I've ever read。So much so that it is the FIRST cookbook I've actually bought。So far I've tried: Neapolitan Cake。 Gorgeous look， pretty nice crumb， awesome taste。 Of all the recipes I've tried so far this is the one at the top of my "make this again！" list。 The icing might be too sweet for some， so try it before adding it to the cake。Rum Cake。 Same lovely crumb， very flavourful。 It has a LOT of rum but doesn't taste too boozy。 I skipped the raisins and it could have used something extra。。。 might try adding walnuts next time。 （Also in the remake list but not as high）Lemon Cake。 Gorgeous。 GORGEOUS。 Must remake tomorrow， and the day after， and the day after that。 I do love lemon cake so I might be biased。 Lemon and Blackcurrant Stripe CakeThis cake is a showstopper。 People LOVED it。 They ooh-ed and aaah-ed as I cut into it。 It's not the easiest cake to make， and it will take a while。 Ensure you have a good 2 or 3 hours， all ingredients for all steps at hand， and prep your space beforehand。Take-home chocolate cake。Of all the recipes this was the one I was the most excited about （Chocolate cake is my fav） but so far is the only one I didn't like。 Neither did most of the peeps that tried it。 Very dense， very dark。 Cut it into small pieces and have ice cream close。 。。。more
Maggie
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The blueberry/almond/coconut cake is worth the price of admission。 Lovely book。
Mauri
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Cookbook。 Yottam Ottolenghi， of London's Ottolenghi， and Helen Goh， the restaurant's lead product developer， share recipes for desserts either served at Ottolenghi and/or inspired by their upbringings in Israel and Australia。 Beautiful pictures for most recipes， 20 of them gluten-free， and notes on substituting or eliminating any alcohol。I went a little above and beyond this time - normally I just drool over cookbooks like this， but turn to my old favorites or allrecipes。com when I want to cook Cookbook。 Yottam Ottolenghi， of London's Ottolenghi， and Helen Goh， the restaurant's lead product developer， share recipes for desserts either served at Ottolenghi and/or inspired by their upbringings in Israel and Australia。 Beautiful pictures for most recipes， 20 of them gluten-free， and notes on substituting or eliminating any alcohol。I went a little above and beyond this time - normally I just drool over cookbooks like this， but turn to my old favorites or allrecipes。com when I want to cook or bake。 But I love sweets and my first culinary love was baking， so I thought， why not？ I'll try a few before returning this to the library。Recipe: Orange and star anise shortbreadWhy this one？ Don't laugh， but originally I was going to try a recipe from each category in the book: cookies， mini-cakes， cakes， cheesecakes， tarts & pies， desserts， and confectionery。 Then I remembered that I have a job and several other hobbies。 And that at some point my coworkers would murder me for bringing in so many sweets。Substitutions: I've never heard of "Italian '00' flour" but divined that it meant "super fine flour" and bought very finely milled cake flour。 The recipe also calls for vanilla pods but I subbed in vanilla extract。 I'm not made of money， I'm a public servant。Numbers: The recipe promises 40 cookies， I got 26 Minnesotas。 （Listen， I only have the one cookie cutter。 I'm a very loyal public servant。）The recipe was simple and came together easily enough， save for one minor quibble: I blended the butter with the dry mixture and obtained the called-for breadcrumb consistency。 Then I added the egg。。。and nothing。 Breadcrumbs it remained。 I frantically re-read the recipe for the addition of any other moisture， but came up empty。 After some prolonged glaring at the mixing bowl and a little Googling， I decided that maybe my large egg was medium one and added a second egg。Still breadcrumbs。 I swore a lot， packed the dough together as best as I was able， and chucked it into the fridge。 An hour later， I swore as I rolled the dough out and cut the cookies。The finished product was delicious， though the anise flavoring was polarizing。 The cookies kept well for the five days it took my team to eat them。 Next time I wouldn't use cookie cutters， I'd just press it into the tins I usually use for shortbread。Recipe: Roma's doughnuts with saffron custard creamWhy this one？ I'll take a good doughnut over a good piece of cake， and since I'm usually having to choose a good piece of cake over a mediocre doughtnut， I wasn't passing up this opportunity。Substitutions: No orange zest left after the above recipe， and I used peach schnapps instead of saffron。 （Still not made of money。）Numbers: The recipe promises 10 doughnuts， I got 10 plus one half-doughnut。If you're not afraid of frying stuff （and maybe even if you are）， these aren't as much as a pain as you might think for a recipe that requires two days。 Dry ingredients， wet ingredients， 5 minutes in the stand mixer with the dough hook。 Let rise， then pop in the fridge overnight。 Divide in the morning， let rise again。 Heat the oil （use a thermometer to make life easy）， fry the doughnuts for 3 minutes a piece。 Ottolenghi and Goh have you do the second rise of the dough balls on little squares of parchment paper - both parchment paper and dough go into the pot and you fish the paper out with tongs。 The delicate， air-filled dough ball doesn't get mangled and you don't have to get super close to the oil。 Brilliant。I don't find custard to be a pain， but I recognize that I might be alone there。 Anyway， the custard was tasty， but if I did this again I'd invite five people over， make half-sized dough balls， roll them in sugar and call it quits。 I would be hard-pressed to find something more transcendent than a homemade doughnut one minute out of the oil。。。。Wait， you might be thinking， two recipes？ That's it？Yep。 I tried a third last night and it was an unmitigated disaster。 I learned a lot about myself （and about hazelnuts）， but now that the floor's been mopped and I think the cat will recover， I'm going to quit while I'm ahead。 。。。more
Mariah
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only reason i feel like i cant rate this 5 is because i haven't actually tried any of the recipes yet。 just flipping through it gave me great joy。 as soon as my oven is working again i'm sure my love will grow。 only reason i feel like i cant rate this 5 is because i haven't actually tried any of the recipes yet。 just flipping through it gave me great joy。 as soon as my oven is working again i'm sure my love will grow。 。。。more
Anand Ganapathy
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Great recipes 。。。 Including the world's best chocolate cake。 Great recipes 。。。 Including the world's best chocolate cake。 。。。more
Mary
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Flavorful ingredients but preparations are a bit too fussy for me。
Reference
google book https://www.google.com/search?tbm=bks&q=Sweet
hathitrust digital library https://babel.hathitrust.org/cgi/ls?q1=Sweet&field1=ocr&a=srchls&ft=ft&lmt=ft
The British Library https://bll01.primo.exlibrisgroup.com/discovery/search?query=any,contains,Sweet&tab=LibraryCatalog&search_scope=Not_BL_Suppress&vid=44BL_INST:BLL01&lang=en&offset=0