Sweet

Sweet is a baking and dessert cookbook from London-based chef Yotam Ottolenghi and pastry chef Helen Goh. The collection features over 110 recipes spanning cookies, cakes, tarts, puddings, and confections. The recipes blend Middle Eastern and European influences, incorporating ingredients like rosewater, saffron, and tahini alongside traditional Western baking elements. Each recipe includes clear instructions, preparation notes, and storage guidance, with measurements provided in both metric and imperial units. The book contains photographs by Peden + Munk, showing both the finished desserts and key preparation steps. Background stories accompany many recipes, explaining their origins and development in Ottolenghi's restaurants and test kitchen. Sweet demonstrates how traditional dessert forms can be reimagined through cross-cultural flavor combinations and ingredient pairings. The book highlights the creative possibilities that emerge when classical pastry technique meets global culinary influences.

Readers appreciate the clear instructions, precise measurements (including weight/volume options), and troubleshooting tips. Many note the recipes produce consistent results, though they require commitment to source specialty ingredients and follow multiple steps. The photography receives frequent mentions for its detail and beauty. Liked: - Middle Eastern and Asian flavor combinations - Technical explanations for baking processes - Restaurant-quality results - Mix of simple and complex recipes Disliked: - Hard-to-find ingredients (kataifi dough, juniper berries) - Long preparation times - Multiple sub-recipes within recipes - Some find portion sizes too large - High sugar content in many recipes One reader notes: "The tahini and halva brownies alone are worth the price of the book." Ratings: Goodreads: 4.37/5 (2,700+ ratings) Amazon: 4.7/5 (1,900+ ratings) Several reviewers mention success with the rolled pavlova, cookies, and cake recipes but struggle with more technical items like laminated dough.

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The Last Course by Claudia Fleming and Melissa Clark The recipes showcase the intersection of traditional and innovative dessert-making through seasonal ingredients.

Flavor Flours by Alice Medrich The book explores alternative flour baking with detailed instructions for creating pastries using non-wheat flours.

The Pastry Chef's Companion by Glenn Rinsky and Laura Halpin Rinsky The comprehensive reference guide covers pastry techniques, ingredients, and recipes with technical explanations.

🍰 Despite being known for savory Middle Eastern cooking, Yotam Ottolenghi started his culinary career as a pastry chef in London. 🍪 Co-author Helen Goh and Ottolenghi tested each recipe in the book at least three times, with some desserts being tested up to ten times for perfection. 🍫 The book took over five years to complete, partly because the authors wanted to ensure every recipe would work in both professional and home kitchens. 🧁 "Sweet" features several fusion desserts that blend Middle Eastern flavors (like tahini, rosewater, and saffron) with classic European baking techniques. 🍯 Many recipes in the book were inspired by desserts served at Ottolenghi's London cafes, which sell over 30,000 pastries every day across all locations.