Sweet: Desserts from London's Ottolenghi

. He lives in London, where he owns an eponymous group of restaurants and a high-end restaurant, Nopi. YOTAM OTTOLENGHI is the author of Plenty and Plenty More, co-author with Ramael Scully of NOPI, and co-author with Sami Tamimi of Ottolenghi and Jerusalem, which was awarded Cookbook of the Year by the International Association of Culinary Professionals, and Best International Cookbook by the James Beard F

Sweet is entirely filled with delicious baked goods, desserts, and confections starring Ottolenghi's signature flavor profiles and ingredients including fig, rose petal, saffron, orange blossom, star anise, pistachio, almond, cardamom, and cinnamon. A baker's dream, Sweet features simple treats such as Chocolate, Banana, and Pecan cookies and Rosemary Olive Oil Orange Cake, alongside recipes for showstopping confections such as Cinnamon Pavlova with Praline Cream and Fresh Figs and Flourless Chocolate Layer Cake with Coffee, Walnut, and Rosewater.. A collection of over 110 recipes for sweets, baked goods, and confections from superstar chef Yotam Ottolenghi.  Yotam Ottolenghi is widely beloved in the food world for his beautiful, inspirational, and award-winning cookbooks, as well as his London delis and fine dining restaurant. And while he's known for his savory and vegetarian dishes, he actually started out his cooking career as a pastry chef

I love it." —Nigel Slater "With his 2012 cookbook Jerusalem, London restaurateur Yotam Ottolenghi has created a sensation by sharing his unexpected and highly personal take on Mediterranean cooking." —Food & Wine "Jerusalem is the top-selling cookbook in the country, subverting the conventional wisdom that you need to have a TV show to have a bestselling cookbook. Praise for previous books:"This is simply wonderful cookingmodern, smart, and thoughtful. Everything sounds mouthwatering and looks–and is –doable." —Wall Street Journal“With Jerusalem and all the books that followed, Yotam Ottolenghi changed everything about what we cook and crave.  Now, with Sweet, he and Helen Goh shake up dessert.  In signature style, the recipes are generous, warm, inviting, and copiously sparked with inspiration.  Yes, bake th