The eagerly awaited desserts cookbook from Yotam Ottolenghi, and his long-time friend and collaborator Helen Goh, embraces indulgence, abundance and extravagance, serving up delicacies to celebrate, share and treat those you love.
The book is exquisitely photographed by the award-winning New York team Peden + Munk, whose work appears regularly in Bon Appétit. Drawing inspiration from numerous culinary traditions, recipes are included for cakes, cookies, cheesecakes, tarts, pies, puddings and confectionery, from speculaas biscuits and financiers to pavlova, pana cotta and Persian love cakes. All have the Ottolenghi hallmarks of fresh ingredients, exotic spices and complex flavourings, including fig, rose petal, saffron, aniseed, orange blossom, star anise, pistachio and cardamom, to name but a few.
There is something here to delight everyone – simple sweets parents can make with their children as well as recipes that will inspire the most accomplished of bakers.
About the Authors
Yotam Ottolenghi is a cookery writer and chef-patron of the Ottolenghi delis and NOPI restaurant. He writes a weekly column in the Guardian’s Weekend magazine and has published four bestselling cookbooks: Plenty and Plenty MORE (his collection of vegetarian recipes) and, co-authored with Sami Tamimi, Ottolenghi: The Cookbook and JERUSALEM. Yotam has made two Mediterranean Feasts series’ for More 4, along with a BBC4 documentary, Jerusalem on a Plate.