Ottolenghi Sweet Cookbook
- Over 110 recipes for baked goods & desserts
- Ottolenghi revisits his beginning as a pastry chef
- New York Times Bestseller
- Spotlights Ottolenghi's signature flavor profiles
- Recipes are warm, inviting & inspiring
- Helps you become creative in your kitchen
$37.99
In stock Ships by freight in 1-3 business days.
Ottolenghi Sweet Cookbook
Sweet by Yotam Ottolenghi and Helen Goh is a bold, modern dessert cookbook that reimagines baking with the same creativity and cultural curiosity that made Ottolenghi’s savory books so influential. Shifting fully into the world of sweets, the book offers a diverse collection of cookies, cakes, custards, pastries, and confections that balance comfort with discovery.
Known for inventive yet intuitive flavor pairings, the authors introduce bakers to desserts infused with Middle Eastern and global influences—think tahini and halva in brownies, orange blossom water in cookies, saffron scented madeleines, and floral, spice-laced cakes. The recipes range from simple, approachable treats to more ambitious showstoppers, all written with clarity and precision to ensure reliable, impressive results.
Visually stunning and generously instructive, Sweet functions both as a baking guide and a source of inspiration. Whether for novice bakers or seasoned pastry lovers, the book delivers warmth, confidence, and excitement—proving that desserts can be both comforting classics and thrillingly new at the same time.
Sweet was published in 2017.
Sections include:
- Cookies: Featuring items like Chocolate and Pecan Cookies
- Mini-cakes: Small, bite-sized treats
- Cakes: Ranging from loaf cakes to show-stopping layered cakes
- Cheesecakes: Creamy, inventive baked cheesecakes
- Tarts & Pies: Including fruit-forward and custard-based pastries
- Desserts: Puddings, ice creams, and plated desserts
- Confectionery: Brittles, nougats, and meringues
The book also includes a helpful "Baker's Tips and Notes" section, covering essential techniques like making water ganache, as well as a guide to ingredients.
Ottolenghi Ingredients
Ottolenghi cookbooks call for a few Middle Eastern ingredients you might not already have in your pantry. Depending on your location, these ingredients might be tricky to find in your local market. We offer these unique pantry items at Pleasant Hill Grain, to make your shopping easier.
See many more Middle Eastern and Mediterranean herbs, spices, and sauces here.
About Ottolenghi
Yotam Assaf Ottolenghi is an Israeli-born British chef, restaurateur, and acclaimed food writer. Together with Sami Tamimi, he co-owns nine delis and restaurants in London and Bicester Village and has authored a collection of bestselling cookbooks, including Ottolenghi: The Cookbook, Plenty, Jerusalem, and Simple.
In 2002, chefs Yotam Ottolenghi and Sami Tamimi joined forces to create a space that was part food shop, part deli, part restaurant, and part bakery—yet not easily defined by any single label. Above all, it reflected their shared passion and near-obsessive love of food. From this beginning, Ottolenghi developed a distinctive culinary style rooted in Middle Eastern and Mediterranean traditions while embracing ingredients and influences from around the globe. Their dedication to celebrating vegetables and showcasing unique, unexpected flavors has inspired what many call “The Ottolenghi Effect”—a way of cooking that brings together color, abundance, vibrant flavor, and pure joy on the plate.
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