Sweet - Ottolenghi, Yotam;Goh, Helen
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The Sunday Times and New York Times Bestseller
'There's nothing like a perfectly light sponge flavoured with spices and citrus or an icing-sugar-dusted cookie to raise the spirits and create a moment of pure joy.'
In his stunning new baking and desserts cookbook Yotam Ottolenghi and his long-time collaborator Helen Goh bring the Ottolenghi hallmarks of fresh, evocative ingredients, exotic spices and complex flavourings - including fig, rose petal, saffron, aniseed, orange blossom, pistachio and cardamom - to indulgent cakes, biscuits, tarts, puddings, cheesecakes and ice cream.
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Produktbeschreibung
The Sunday Times and New York Times Bestseller

'There's nothing like a perfectly light sponge flavoured with spices and citrus or an icing-sugar-dusted cookie to raise the spirits and create a moment of pure joy.'

In his stunning new baking and desserts cookbook Yotam Ottolenghi and his long-time collaborator Helen Goh bring the Ottolenghi hallmarks of fresh, evocative ingredients, exotic spices and complex flavourings - including fig, rose petal, saffron, aniseed, orange blossom, pistachio and cardamom - to indulgent cakes, biscuits, tarts, puddings, cheesecakes and ice cream.

Sweet includes over 110 innovative recipes with stunning photos by award-winning Peden + Munk - from Blackberry and Star Anise Friands, Tahini and Halva Brownies, Persian Love Cakes, Middle Eastern Millionaire's Shortbread, and Saffron, Orange and Honey Madeleines to Flourless Chocolate Layer Cake with Coffee, Walnut and Rosewater and Cinnamon Pavlova with Praline Cream and Fresh Figs.

There is something here to delight everyone - from simple mini-cakes and cookies that parents can make with their children to showstopping layer cakes and roulades that will reignite the imaginations of accomplished bakers.
Autorenporträt
Yotam Ottolenghi is the restaurateur and chef-patron of the seven Ottolenghi delis, as well as the NOPI and ROVI restaurants. He is the author of eight bestselling and multi-award-winning cookery books. Yotam has been a weekly columnist for the Saturday Guardian for over thirteen years and is a regular contributor to the New York Times. His championing of vegetables, as well as ingredients once seen as 'exotic', has led to what some call 'The Ottolenghi effect'. This is shorthand for the creation of a meal which is full of colour, flavour, bounty and sunshine. Yotam lives in London with his family. www.ottolenghi.co.uk @Ottolenghi
Rezensionen

Süddeutsche Zeitung - Rezension
Süddeutsche Zeitung | Besprechung von 10.11.2018

Das Beste
zum Schluss
Yotam Ottolenghi, Helen Goh: Sweet. Dorling Kindersley, 26,95 Euro: Hört auf, euch zu kasteien, ruft einem dieses Buch zu. Kippt ordentlich Zucker in die Rührschüssel! „Sweet“ überrascht auch darum, weil Starkoch Ottolenghi für seine komplexe Gemüseküche bekannt ist, für Mediterranes, das gesund und hip ist. Vielleicht ist es kein Zufall, dass seine Co-Autorin Pâtissière und Psychologin ist und sagt: „Wir essen, weil wir es müssen. Aber wir backen aus Liebe und Freude.“ 120 Rezepte gibt es, fast alle sind zum Backen, alle haben einen besonders Twist. Seien es typische Ottolenghi-Zutaten wie Tahin, Halva oder Rosenwasser. Seien es Kompositionen wie Feigenküchlein mit Salzkaramell-Kokos-Topping oder Krapfen mit Safrancreme. Jeder Schritt wird genau erklärt, die Rezepte sind einfach. Helen Goh sagt: „Jeder, der lesen kann, kann ein guter Bäcker sein.“ Her mit dem Zucker!
CLAUDIA FROMME
DIZdigital: Alle Rechte vorbehalten – Süddeutsche Zeitung GmbH, München
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