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While he's widely beloved in the food world for his beautiful, inspirational, and flavorful savory and vegetarian dishes, Yotam Ottolenghi actually started out his career as a pastry chef. Sweet, his collection of indulgent cakes, biscuits, tarts, puddings, cheesecakes and ice cream, stars the Ottolenghi hallmarks of fresh, evocative ingredients, exotic spices, and complex flavour profiles, 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 New York Times Bestseller, James Beard Foundation Book Awards finalist, and International Association of Culinary Professionals (IACP) Cookbook Award finalist, enjoy thoroughly tested, updated, and adored, delicious baked goods, desserts, and confections—there is something here to delight everyone.
Yotam Ottolenghi is an Israeli-born British chef, restauranteur, and a seven-time New York Times best-selling cookbook author. His Ottolenghi Simple was selected as a best book of the year by NPR and the New York Times while Jerusalem, written with Sami Tamimi, was awarded Cookbook of the Year by the International Association of Culinary Professionals and named Best International Cookbook by the James Beard Foundation. Based in the Ottolenghi Test Kitchen in London, he spends much of his time creating, testing, tasting, and tweaking recipes for his weekly column in the Guardian, on-going cookery books and television appearances. When not creating and testing recipes, he oversees the day-to-day running of his London-based, co-owned, eponymous collection of restaurants and fine-dining destinations, Nopi and Rovi.
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