"Here is my confession: I rarely go a day without a slice or bite or square of something sweet." - Yotam Ottolenghi
Food world superstar and New York Times bestselling cookbook author Yotam Ottolenghi is known for his inventive, vibrant, savory and vegetarian dishes, as well as his London delis and fine-dining restaurant, NOPI.
Now, he is sharing his secrets for making the best baked goods, desserts and confections in SWEET (Ten Speed Press; October 2017), written with Helen Goh. The book that Ottolenghi fans have been waiting for, SWEET features more than 120 recipes for cookies, cakes, cheesecakes, confectionery, tarts, pies, puddings and more.
Many of the recipes contain his signature ingredients and flavors, such as rose petals, figs, saffron, orange blossom, star anise, pistachio, almond, cardamom and cinnamon. There are over 30 gluten-free recipes, as well as nut-free offerings.
Yotam lives in London and is the author of five New York Times bestselling cookbooks. Widely beloved in the food world for his beautiful, inspirational and award-winning cookbooks, Ottolenghi has created another must-have for home cooks. Fully illustrated with color photographs, SWEET is an enticing cookbook of confectionary treats rooted in the Ottolenghi tradition of abundance, inclusion and celebration.
Helen Goh is a pastry chef, longtime Ottolenghi collaborator and the Ottolenghi product developer. Head pastry chef at one of Melbourne's landmark restaurants, she moved to London, met Yotam and they have been baking and discussing the sweeter things in life ever since. She lives in West London.
Moderator Margo True has been the food editor at Sunset magazine since 2006. A multiple winner of James Beard and International Association of Culinary Professionals journalism awards, she's edited several cookbooks for Sunset and hosts a Facebook Live segment in Sunset's test kitchen.
The event includes a post-event book signing.
show less
Food world superstar and New York Times bestselling cookbook author Yotam Ottolenghi is known for his inventive, vibrant, savory and vegetarian dishes, as well as his London delis and fine-dining restaurant, NOPI.
Now, he is sharing his secrets for making the best baked goods, desserts and confections in SWEET (Ten Speed Press; October 2017), written with Helen Goh. The book that Ottolenghi fans have been waiting for, SWEET features more than 120 recipes for cookies, cakes, cheesecakes, confectionery, tarts, pies, puddings and more.
Many of the recipes contain his signature ingredients and flavors, such as rose petals, figs, saffron, orange blossom, star anise, pistachio, almond, cardamom and cinnamon. There are over 30 gluten-free recipes, as well as nut-free offerings.
Yotam lives in London and is the author of five New York Times bestselling cookbooks. Widely beloved in the food world for his beautiful, inspirational and award-winning cookbooks, Ottolenghi has created another must-have for home cooks. Fully illustrated with color photographs, SWEET is an enticing cookbook of confectionary treats rooted in the Ottolenghi tradition of abundance, inclusion and celebration.
Helen Goh is a pastry chef, longtime Ottolenghi collaborator and the Ottolenghi product developer. Head pastry chef at one of Melbourne's landmark restaurants, she moved to London, met Yotam and they have been baking and discussing the sweeter things in life ever since. She lives in West London.
Moderator Margo True has been the food editor at Sunset magazine since 2006. A multiple winner of James Beard and International Association of Culinary Professionals journalism awards, she's edited several cookbooks for Sunset and hosts a Facebook Live segment in Sunset's test kitchen.
The event includes a post-event book signing.
"Here is my confession: I rarely go a day without a slice or bite or square of something sweet." - Yotam Ottolenghi
Food world superstar and New York Times bestselling cookbook author Yotam Ottolenghi is known for his inventive, vibrant, savory and vegetarian dishes, as well as his London delis and fine-dining restaurant, NOPI.
Now, he is sharing his secrets for making the best baked goods, desserts and confections in SWEET (Ten Speed Press; October 2017), written with Helen Goh. The book that Ottolenghi fans have been waiting for, SWEET features more than 120 recipes for cookies, cakes, cheesecakes, confectionery, tarts, pies, puddings and more.
Many of the recipes contain his signature ingredients and flavors, such as rose petals, figs, saffron, orange blossom, star anise, pistachio, almond, cardamom and cinnamon. There are over 30 gluten-free recipes, as well as nut-free offerings.
Yotam lives in London and is the author of five New York Times bestselling cookbooks. Widely beloved in the food world for his beautiful, inspirational and award-winning cookbooks, Ottolenghi has created another must-have for home cooks. Fully illustrated with color photographs, SWEET is an enticing cookbook of confectionary treats rooted in the Ottolenghi tradition of abundance, inclusion and celebration.
Helen Goh is a pastry chef, longtime Ottolenghi collaborator and the Ottolenghi product developer. Head pastry chef at one of Melbourne's landmark restaurants, she moved to London, met Yotam and they have been baking and discussing the sweeter things in life ever since. She lives in West London.
Moderator Margo True has been the food editor at Sunset magazine since 2006. A multiple winner of James Beard and International Association of Culinary Professionals journalism awards, she's edited several cookbooks for Sunset and hosts a Facebook Live segment in Sunset's test kitchen.
The event includes a post-event book signing.
read more
Food world superstar and New York Times bestselling cookbook author Yotam Ottolenghi is known for his inventive, vibrant, savory and vegetarian dishes, as well as his London delis and fine-dining restaurant, NOPI.
Now, he is sharing his secrets for making the best baked goods, desserts and confections in SWEET (Ten Speed Press; October 2017), written with Helen Goh. The book that Ottolenghi fans have been waiting for, SWEET features more than 120 recipes for cookies, cakes, cheesecakes, confectionery, tarts, pies, puddings and more.
Many of the recipes contain his signature ingredients and flavors, such as rose petals, figs, saffron, orange blossom, star anise, pistachio, almond, cardamom and cinnamon. There are over 30 gluten-free recipes, as well as nut-free offerings.
Yotam lives in London and is the author of five New York Times bestselling cookbooks. Widely beloved in the food world for his beautiful, inspirational and award-winning cookbooks, Ottolenghi has created another must-have for home cooks. Fully illustrated with color photographs, SWEET is an enticing cookbook of confectionary treats rooted in the Ottolenghi tradition of abundance, inclusion and celebration.
Helen Goh is a pastry chef, longtime Ottolenghi collaborator and the Ottolenghi product developer. Head pastry chef at one of Melbourne's landmark restaurants, she moved to London, met Yotam and they have been baking and discussing the sweeter things in life ever since. She lives in West London.
Moderator Margo True has been the food editor at Sunset magazine since 2006. A multiple winner of James Beard and International Association of Culinary Professionals journalism awards, she's edited several cookbooks for Sunset and hosts a Facebook Live segment in Sunset's test kitchen.
The event includes a post-event book signing.
show less
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