Yotam Ottolenghi, Helen Goh

Sweet (eBook, ePUB)

• Format: ePub

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.

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Produktdetails

• Verlag: Ebury Publishing
• Erscheinungstermin: 7. September 2017
• Englisch
• ISBN-13: 9781473528130
• Artikelnr.: 49047172

Autorenporträt

Yotam Ottolenghi (Author)
Yotam Ottolenghi is the restaurateur and chef-patron of the six London-based 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

Helen Goh (Author)
Helen Goh was born in Malaysia and migrated with her family to Australia at the age of ten. After studying psychology, she combined psychotherapy practice with a cooking career, becoming head pasty chef at a landmark Melbourne restaurant before moving to London, and joining Ottolenghi. Co-author with Yotam, of the best-selling baking book Sweet, she has worked closely with him in recipe development for over 10 years, drawing widely on Asian, Western and Middle Eastern influences in her cooking. Helen is also a successful food columnist whose recipes appear in the Sydney Morning Herald, Guardian and Observer. She lives in London with her husband and two sons. @helen_goh_bakes

Rezensionen

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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