Sweet

Thank you to Netgalley, Ten Speed Press, Yotam Ottolenghi, and Helen Goh for the chance to read and review this ARC;

Are you a self-proclaimed sweet tooth holder? Then, this is the book for you.

From the cover to the first pages sumptuous desserts are leaping out off of every page at you. The authors are lovely, laughing, smiling and look to be heart-deep enjoying the creations of their confectionaries every single time you see them, and through all the ups and downs of the story that brought them to where they are now.

The 'sweetheart' of the book is, of course, the recipes and you will find yourself salivating at the titles, the pictures, and the recipe ingredients. My first and fastest recipes for this book are going Soft Date Bars, show more "Anzac" biscuits, Baked Ricotta Cheesecake, Chai Tarts, Yogurt Panna Cotta with Crushed Raspberries, and Compari & Grapefruit Sorbet.

This is definitely on my list for giving all my favorite chefs as gifts this year! show less

Many of these recipes are more eye candy than practical for me. However there are an amazing number that I'm just dying to try. I need to pick up ground almonds tomorrow.

So many great flavor combinations in this one! Don't miss out on the last section that provides some lots of item-specific technical information along with great ingredient information that includes both the common and the unusual ingredients used in the recipes. Definitely a good addition to a baking collection.

I loved this book. I tried the chocolate cake recipe and the feedback was excellent. Mr Ottolenghi really knows his stuff :-)

Linda D. says the coffee and cardamom pound cake was delicious. I'm planning to make the lemon and poppy seed cake for cookbook club. The soft gingerbread tiles (p. 42-43) also look good. (Actually, EVERYTHING looks good, but a lot of it is fancier and more labor-intensive than I would usually make.)

Exceptional. Loved it.

Yotam Ottolenghi no deja de sorprendernos con cada una de sus publicaciones, impregnadas de una mezcla genial de cultura y sabiduría oriental y occidental. Escrito junto con Helen Goh, su estrecha colaboradora durante los últimos diez años, este libro es un canto de amor a la repostería, una exquisita celebración de los pasteles, los dulces, los bizcochos y las galletas. Más de cien novedosas recetas —como el brownie con tahina y halva, los pastelitos persas con amor, las magdalenas con azafrán, naranja y miel, la tarta Pavlova de canela con crema de praliné e higos— conforman un espectacular catálogo de delicias que invitan a soñar, suspirar y dejarse llevar por los sublimes placeres del paladar.