Sweet | Penguin Random House Canada
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Sweet

Desserts from London's Ottolenghi

Publisher: Appetite by Random House
A New York Times best seller

Finalist for the 2018 James Beard Foundation Book Awards for "Baking and Desserts" and "Photography" categories
Finalist for the 2018 International Association of Culinary Professionals (IACP) Cookbook Award for "Baking" category


A collection of over 110 recipes for sweets, baked goods, and confections from superstar chef Yotam Ottolenghi, thoroughly tested and updated.

Yotam Ottolenghi is widely beloved in the food world for his beautiful, inspirational, and award-winning cookbooks, as well as his London delis and fine dining restaurant. And while he's known for his savory and vegetarian dishes, he actually started out his cooking career as a pastry chef. Sweet is entirely filled with delicious baked goods, desserts, and confections starring Ottolenghi's signature flavor profiles and ingredients including fig, rose petal, saffron, orange blossom, star anise, pistachio, almond, cardamom, and cinnamon. A baker's dream, Sweet features simple treats such as Chocolate, Banana, and Pecan cookies and Rosemary Olive Oil Orange Cake, alongside recipes for showstopping confections such as Cinnamon Pavlova with Praline Cream and Fresh Figs and Flourless Chocolate Layer Cake with Coffee, Walnut, and Rosewater.

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Tahini and Halva Brownies 
The combination of tahini, halva and chocolate is so good that some members of staff (Tara, we see you!) had to put a temporary personal ban on eating these particular brownies during the making of this book. It is very hard to eat just one. 

In order to achieve the...
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PRAISE FOR

"Enter a magical world where homemade desserts and baking traditions meet the Ottolenghi style of generosity, celebration and exotic flavours." --Bonnie Stern, The National Post

Praise 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

Praise for Sweet:
 • “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 flavours 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