Sweet

Sweet

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‘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, 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.

Revue de presse

“WithJerusalem and all the books that followed, Yotam Ottolenghi changed everything about what we cook and crave.  Now, withSweet, he and Helen Goh shake up dessert.  In signature style, the recipes are generous, warm, inviting, and copiously sparked with inspiration.  Yes, bake those brownies with tahini and halva.  Add star anise to blackberry cakes.  Revel in the exciting new flavorsSweet brings us.  It’s what I’ll be doing.”
—Dorie Greenspan, James Beard Award–winning author
 
“After winning us over with his savory offerings, Yotam Ottolenghi, with Helen Goh, comes to the sweet side with an international array of gorgeous cookies, cakes, candies, custards… I want to makeeverything in this luscious book!”
—David Lebovitz, author of My Paris KitchenandL'Appart
 
“Yotam Ottolenghi's additions to classic recipes make so much sense, you’ll wonder why you’ve never stirred tahini into brownies or orange flower water into amaretti—or why you’ve never even made your own amaretti! This is my kind of baking book; you’ll want to make everything."
—Elisabeth Prueitt, co-founder of Tartine Manufactory and author of Tartine All Day

"Modern, creative, appealing, and, most importantly, fun—this is Ottolenghi at the top of his game."
—Publishers Weekly, Starred Review

"“It's ridiculously beautiful just like all his books, and filled with delicious recipes, same.”
—Sam Sifton, New York Times

"In a world with so many unknowns, it’s a relief to open a book likeSweet and know for certain that following these recipes, step by step, will yield a perfectly moist bundt cake, pillow-y pavlova, or crispy-crusted crostata. Like Ottolenghi’s other titles, this is a keeper."
—Eater

"The recipes are accessible and charming, as you’d expect from the guy who’s pretty much single-handedly responsible for the current renaissance of Middle Eastern cooking (with apologies to Claudia Roden)."
Los Angeles Times

"Ottolenghi fans have been in a full-on frenzy since he started aNew York Times column with all things dessert. Now, they get a whole book of sweet recipes featuring the chef's signatures, like heady saffron, orange and honey madeleines; stunning floral cakes; and tahini-halva brownies that will ruin all other chocolate desserts for you."
—Tasting Table

"As with Ottolenghi’s previous titles, recipes are written in clear, direct language, flavor parings are bold and unexpected, and the results — whether a tray of simple cookies or a towering torte — are stunning."
—Eater

"#obsessed"
—Christine Muhlke, bon appétit

Praise for previous books:
"This is simply wonderful cooking...modern, smart, and thoughtful. I love it."
—Nigel Slater
 
"With his 2012 cookbookJerusalem, 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. The book...has become something of a phenomenon."
—Publisher's Weekly

"Plenty...is among the most generous and luxurious nonmeat cookbooks ever produced, one that instantly reminds us that you don't need meat to produce over-the-top food."
—Mark Bittman, New York Times
 
"Yotam Ottolenghi's second cookbook has recipes for dishes largely absent from the American kitchen—a fact that almost never crosses your mind when you flip through it hungry. Everything sounds mouthwatering and looks–and is –doable."
Wall Street Journal


Présentation de l'éditeur

‘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, 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.

Biographie de l'auteur

Yotam Ottolenghi (Author)
Yotam Ottolenghi is a cookery writer and chef-patron of the Ottolenghi delis and NOPI restaurant. He writes a weekly column in The Guardian’s Weekend magazine and has published five bestselling cookbooks: PLENTY and PLENTY MORE (his collection of vegetarian recipes); OTTOLENGHI: THE COOKBOOK and JERUSALEM, co-authored with Sami Tamimi; and NOPI: THE COOKBOOK with Ramael Scully. SWEET, with Helen Goh, is his new, sixth cookbook. Yotam has made two 'Mediterranean Feasts' series for More 4, along with a BBC4 documentary, 'Jerusalem on a Plate'. http://www.ottolenghi.co.uk/

Helen Goh (Author)
Helen was born in Malaysia but started her cooking career in Australia, where she had migrated with her family as a girl. After 7 years as head pastry chef at Donovans, a landmark Melbourne restaurant, she moved to London and soon joined Ottolenghi. She has worked closely with Yotam as the lead product developer for the past ten years. Helen draws widely on Asian, Western and Middle Eastern influences in her cooking – and of course, on her love of sweets.

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