Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Product

Book Review: Sweet

December 2017/January 2018 Issue
Buy Now
Save to Recipe Box
Print
Add Private Note
Buy Now
Saved Add to List

    Add to List

Print
Add Recipe Note
Buy Now

Sweet
Desserts From London’s Ottolenghi
By Yotam Ottolenghi and Helen Goh
(Ten Speed Press; $35)

Yotam Ottolenghi, the Israeli-British chef and best-selling cookbook author, started his culinary career as a pastry chef, so perhaps Sweet, his new dessert cookbook, is overdue. (In fact, it was in the works for years.) Co-written with pastry chef Helen Goh, a longtime Ottolenghi collaborator, the book celebrates all things, well, sweet: cookies, cakes, cheesecakes, candies, frozen desserts.

If you’re familiar with Ottolenghi’s previous books, you won’t be surprised to find that Sweet is also filled with intriguing, unexpected flavor-forward combinations like Hot Chocolate and Lime Pudding and embraces international influences as in Tahini and Halva Brownies as well as Pistachio and Rose Water Semolina Cake. Readers on this side of the pond will have a chance to discover a world of British treats—Victoria sponge, sticky pudding, posset (a kind of custard), and knickerbocker glory (that’s an ice cream sundae served in a tall glass). Ottolenghi, who is now a columnist for the New York Times, includes some American-inspired recipes as well, such as Chocolate Chip and Pecan Cookies and the so-worth-the-effort Chocolate and Peanut Butter S’Mores. You’ll need a metric-friendly scale to get the most from these recipes, but that’s a small price to pay to get to enjoy a slice of (Double) Chocolate Banana Cheesecake.

Click here to purchase

Comments

Leave a Comment

Comments

Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Cadenet, France (508)

Travel to the interior of Provence when Moveable Feast with Fine Cooking visits Cadenet, France. Host Pete Evans takes a trip to see how the covetable fleur de sel salt…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks