{"product_id":"sweet-desserts-from-londons-ottolenghi-a-baking-book-spiral-bound","title":"Sweet: Desserts from London's Ottolenghi [A Baking Book] (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eA \u003ci\u003eNew York Times \u003c\/i\u003ebest seller \u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003eNPR's Best Books of 2017\n\u003cp\u003e\u003c\/p\u003e\"With \n\u003ci\u003eJerusalem\u003c\/i\u003e and all the books that followed, Yotam Ottolenghi changed everything about what we cook and crave. Now, with \n\u003ci\u003eSweet\u003c\/i\u003e, 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 flavors \n\u003ci\u003eSweet\u003c\/i\u003e brings us. It's what I'll be doing.\" \n\u003cb\u003e \u003cbr\u003e--Dorie Greenspan, James Beard Award-winning author \u003cbr\u003e \u003c\/b\u003e\n\u003cbr\u003e \"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 \n\u003ci\u003eeverything\u003c\/i\u003e in this luscious book!\" \n\u003cbr\u003e\n\u003cb\u003e--David Lebovitz, author of \u003ci\u003eMy Paris Kitchen\u003c\/i\u003e and \u003ci\u003eL'Appart\u003c\/i\u003e\u003cbr\u003e \u003c\/b\u003e\n\u003cbr\u003e \"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.\" \n\u003cbr\u003e\n\u003cb\u003e--Elisabeth Prueitt, co-founder of Tartine Manufactory and author of Tartine All Day\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Modern, creative, appealing, and, most importantly, fun--this is Ottolenghi at the top of his game.\" \n\u003cbr\u003e\n\u003cb\u003e--Publishers Weekly, Starred Review \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e\"It's ridiculously beautiful just like all his books, and filled with delicious recipes, same.\" \n\u003cbr\u003e\n\u003cb\u003e--Sam Sifton, \u003ci\u003eNew York Times\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"An Innovative Dessert Cookbook You Won't Want to Miss\" \n\u003cbr\u003e\n\u003cb\u003e\u003cb\u003e--\u003ci\u003eWSJ. Magazine\u003c\/i\u003e\u003c\/b\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"In a world with so many unknowns, it's a relief to open a book like \n\u003ci\u003eSweet\u003c\/i\u003e and know for certain that following these recipes, step by step, will yield a perfectly moist bundt cake, pillow-y pavlova, or crispy-crusted crostata. Like Ottolenghi's other titles, this is a keeper.\" \n\u003cbr\u003e\n\u003cb\u003e--Eater \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e\"The recipes are accessible and charming, as you'd expect from the guy who's pretty much single-handedly responsible for the current renaissance of Middle Eastern cooking (with apologies to Claudia Roden).\" \n\u003cbr\u003e\n\u003cb\u003e--\u003ci\u003eLos Angeles Times \u003c\/i\u003e\u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e\"Ottolenghi fans have been in a full-on frenzy since he started a \n\u003ci\u003eNew York Times \u003c\/i\u003ecolumn with all things dessert. Now, they get a whole book of sweet recipes featuring the chef's signatures, like heady saffron, orange and honey madeleines; stunning floral cakes; and tahini-halva brownies that will ruin all other chocolate desserts for you.\" \n\u003cbr\u003e\n\u003cb\u003e--Tasting Table \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e\"...filled with beautiful, inspired recipes, some satisfyingly challenging, others very easy to execute. If you love baking and want to spice up your game a little bit, this one is for you.\" \n\u003cb\u003e\u003cbr\u003e\u003cb\u003e--BuzzFeed\u003c\/b\u003e \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e\"As with Ottolenghi's previous titles, recipes are written in clear, direct language, flavor parings are bold and unexpected, and the results -- whether a tray of simple cookies or a towering torte -- are stunning.\" \n\u003cbr\u003e\n\u003cb\u003e--Eater\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"#obsessed\" \n\u003cbr\u003e\n\u003cb\u003e--Christine Muhlke, \u003ci\u003ebon appétit\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"...an eagerly anticipated, 368-page master class on how baking can offer both comfort and the thrill of discovery.\" \n\u003cb\u003e\u003cbr\u003e\u003cb\u003e--\u003ci\u003eWSJ. Magazine \u003c\/i\u003e\u003c\/b\u003e\u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e\"Whether you're a newb to the oven or hoping to perfect your baking skills, you'll want to grab chefs Yotam Ottolenghi and Helen Goh's SWEET cookbook. Chockfull of tips, tricks, and drool-worthy recipes, the dynamic duo will have anyone feeling like a pastry pro in a matter of minutes.\" \n\u003ci\u003e\u003cb\u003e\u003ci\u003e\u003cbr\u003e\u003cb\u003e\u003cb\u003e--\u003c\/b\u003e\u003c\/b\u003e\u003c\/i\u003e\u003c\/b\u003e\u003c\/i\u003e\n\u003cb\u003e\u003cb\u003e\u003cb\u003eChowhound \u003c\/b\u003e\u003c\/b\u003e\u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e\"With their splendid good taste, strong sense of design and bright, culture-hopping palate, Ottolenghi and Goh have created a stunning book of sweets. Even for those who don't bake, it is weep worthy.\" \n\u003cbr\u003e\n\u003ci\u003e\u003cb\u003e--Atlanta Journal-Constitution\u003c\/b\u003e\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e \"Ingenious flavor combinations elevate old favorites and new creations in this brilliant and beautiful book of desserts and sweets by two famed British chefs.\" \n\u003cbr\u003e\n\u003ci\u003e\u003cb\u003e--\u003c\/b\u003e\u003c\/i\u003e\n\u003cb\u003eShelf Awareness for Readers\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003ePraise for previous books: \u003c\/b\u003e\n\u003cbr\u003e\"This is simply wonderful cooking...modern, smart, and thoughtful. I love it.\" \n\u003cbr\u003e\n\u003cb\u003e--Nigel Slater\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"With his 2012 cookbook \n\u003ci\u003eJerusalem\u003c\/i\u003e, London restaurateur Yotam Ottolenghi [has] created a sensation by sharing his unexpected and highly personal take on Mediterranean cooking.\" \n\u003cbr\u003e\n\u003ci\u003e\u003cb\u003e--Food \u0026amp; Wine\u003c\/b\u003e\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\" \n\u003ci\u003eJerusalem\u003c\/i\u003e 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.\" \n\u003cbr\u003e\n\u003ci\u003e\u003cb\u003e--Publisher's Weekly\u003c\/b\u003e\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\" \n\u003ci\u003ePlenty\u003c\/i\u003e...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.\" \n\u003cbr\u003e\n\u003cb\u003e--Mark Bittman, \u003ci\u003eNew York Times\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"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.\" \n\u003cbr\u003e\n\u003cb\u003e--\u003ci\u003eWall Street Journal \u003c\/i\u003e\u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eYotam Ottolenghi\u003c\/b\u003e is a seven-time \n\u003ci\u003eNew York Times\u003c\/i\u003e best-selling cookbook author who contributes to the \n\u003ci\u003eNew York Times\u003c\/i\u003e Food section and has a weekly column in \n\u003ci\u003eThe Guardian\u003c\/i\u003e. His \n\u003ci\u003eOttolenghi Simple\u003c\/i\u003e was selected as a best book of the year by NPR and the \n\u003ci\u003eNew York Times\u003c\/i\u003e; \n\u003ci\u003eJerusalem\u003c\/i\u003e, written with Sami Tamimi, was awarded Cookbook of the Year by the International Association of Culinary Professionals and named Best International Cookbook by the James Beard Foundation. He lives in London, where he co-owns an eponymous group of restaurants and the fine-dining destinations Nopi and Rovi. \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eHelen Goh\u003c\/b\u003e is a pastry chef, longtime Ottolenghi collaborator, and the Ottolenghi product developer.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003e\u003ci\u003eNEW YORK TIMES BESTSELLER - \u003c\/i\u003e\u003cb\u003eA collection of over 110 recipes for sweets, baked goods, and confections from superstar chef Yotam Ottolenghi, thoroughly tested and updated.\u003c\/b\u003e\u003cbr\u003e\u003c\/b\u003e\n\u003cbr\u003e 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. \n\u003ci\u003eSweet \u003c\/i\u003eis 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, \n\u003ci\u003eSweet \u003c\/i\u003efeatures 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. \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e- Finalist for the 2018 James Beard Foundation Book Awards for \"Baking and Desserts\" and \"Photography\" categories\u003cbr\u003e\u003cb\u003e- Finalist for the 2018 International Association of Culinary Professionals (IACP) Cookbook Award for \"Baking\" category\u003c\/b\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 07\/03\/2017 (EAN 9781607749141, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 07\/01\/2017 pg. 99 (EAN 9781607749141, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eShelf Awareness\u003c\/span\u003e 11\/28\/2017 (EAN 9781607749141, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eWilson Nonfiction Catalog\u003c\/span\u003e 04\/11\/2019 (EAN 9781607749141, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Ottolenghi, Yotam\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Ten Speed Press\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e October 03, 2017\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Methods|Baking|Cooking|Courses \u0026amp; Dishes|Desserts|Cooking|Individual Chefs \u0026amp; Restaurants\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Ottolenghi (Restaurant)|Confectionery|Pastry|Desserts|Cooking, Middle Eastern|COOKING \/ Methods \/ Baking|COOKING \/ Courses \u0026amp; Dishes \/ Desserts|Cookbooks\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781607749141\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e 1637999917ISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781607749141\u003c\/p\u003e","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":46999722590339,"sku":"SP-9781607749141","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0564\/6830\/8099\/files\/9781607749141_spiral.png?v=1776824584","url":"https:\/\/sebink.com\/products\/sweet-desserts-from-londons-ottolenghi-a-baking-book-spiral-bound","provider":"Sebink","version":"1.0","type":"link"}