Yotam Ottolenghi and Helen Goh
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, who have perfectly captured the stunning and colourful selection of sweets that distinguish every Ottolenghi eatery. Drawing inspiration from numerous culinary traditions, over 120 recipes are included for cakes, cookies, cheesecakes, tarts, pies, puddings and confectionary, from Brown butter almond tuiles, Saffron pistachio brittle and Coffee and walnut financiers to Cape gooseberry pavolva, Yoghurt panna cotta with basil and strawberries and Tahini and halva brownies.
All have the Ottolenghi hallmarks of fresh, evocative ingredients, exotic spices and complex flavourings, including fig, rose petal, saffron, aniseed, orange blossom, star anise, pistachio and cardamom, to name but a few. Featuring recipes that have been specifically developed for this collection, alongside many of the signature treats that are displayed on breath-taking and irresistible stands in the window of every Ottolenghi deli, these are the ultimate sweets to evoke indulgence, warmth and generosity in every home. And thrillingly there is something here to delight everyone - simple sweets parents can make with their children as well as recipes that will inspire even the most accomplished of bakers.