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Sweet

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description Sweet Overview

"Sweet" is a 2017 dessert and baking cookbook by chef Yotam Ottolenghi and pastry chef Helen Goh, based on the recipes from their London bakeries. The book applies Ottolenghi's savory flavor philosophies to sweets, integrating ingredients like tahini, sumac, rose water, and various nut flours into traditional Western baking formats. It provides detailed recipes for cakes, cookies, and confections, offering specific instructions on technique and flavor layering.

The book targets intermediate to advanced home bakers seeking to expand their flavor profiles beyond standard European desserts.

help Sweet FAQ

Who wrote Sweet with Yotam Ottolenghi?

Sweet was written by Yotam Ottolenghi and pastry chef Helen Goh and published in 2017. The recipes draw on the baking and dessert traditions associated with Ottolenghi's London shops and bakeries.

What makes Sweet different from a standard baking cookbook?

It applies Ottolenghi's preference for bold flavor combinations to cakes, cookies, pastries, and other desserts. Ingredients such as tahini, sumac, rose water, citrus, and spices give the 2017 book a distinct flavor profile beyond conventional vanilla-and-chocolate baking.

Does Sweet include recipes for home bakers without professional equipment?

The book is designed around bakery-style desserts but many recipes can be made in a normal home kitchen with an oven, mixer, tins, and basic measuring tools. The main challenge is careful preparation and timing, rather than access to equipment from a commercial pastry kitchen.

What kinds of desserts are covered in Sweet?

Sweet includes cakes, cookies, biscuits, tarts, cheesecakes, puddings, and other baked desserts. Helen Goh's pastry expertise helps the book balance approachable formulas with more elaborate recipes suitable for special occasions.

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