He can do sweets, too! Together with his colleague and dessert expert Helen Goh, Yotam Ottolenghi launched his first baking and desserts cookbook. As always, he uses fresh and evocative ingredients, complex flavourings and special spices. SWEET includes over 110 innovative recipes with stunning photos which whet your appetite. Like shortbread with tahini-caramel topping, the apricot-amaretto cheesecake, flourless chocolate layer cake, tarts, puddings and ice cream. There is something to delight everyone – from simple mini-cakes and cookies to showstopping layer cakes and roulades that will reignite the imaginations of accomplished bakers.
- Published by Dorling Kindersley
- 368 pages
- 120 recipes
- Dimensions: 203 x 279 mm / 8” x 11”
Not an average hummus experiencing after cooking Yotam Ottolenghis signature hummus recipe. He knows how to create completely new flavour experiences by implementing small changes preparing the dish and combining special spices. Yotam Ottolenghi is a restaurateur and chef-patron of the four London-based Ottolenghi delis, the NOPI and ROVI restaurants as well as the Test Kitchen where he creates new dishes together with his team. He is the author of eight bestselling and multi-award-winning cookbooks. His commitment to the 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 and grew up in Israel, which is also the title of his first book published in 2010.
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