---
product_id: 46986004
title: "Sweet: Desserts from London's Ottolenghi [A Baking Book]"
price: "₨20853"
currency: LKR
in_stock: true
reviews_count: 8
url: https://www.desertcart.lk/products/46986004-sweet-desserts-from-londons-ottolenghi-a-baking-book
store_origin: LK
region: Sri Lanka
---

# Sweet: Desserts from London's Ottolenghi [A Baking Book]

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## Description

Sweet: Desserts from London's Ottolenghi [A Baking Book] [Ottolenghi, Yotam, Goh, Helen] on desertcart.com. *FREE* shipping on qualifying offers. Sweet: Desserts from London's Ottolenghi [A Baking Book]

Review: Brilliant cookbook full of both familiar and stunningly original desserts - Ottolenghi and Goh's collaboration on Sweet is one of the best cookbooks of the year, and certainly in my top 3 dessert cookbooks for the year. I've been anxiously awaiting Sweet for months now - excited about what I would find inside, nervous that I would feel disappointed like I was with Nopi. I want to cook virtually everything from Sweet, but even if I don't, I've already improved as a baker just reading each chapter beginning and some of the recipes. Thus far, I've made the take-home chocolate cake, hazelnut cake, national trust lemon poppy seed cake, and the gevulde speculaas, which were all relatively easy enough to throw together in an evening without much preparation. Everything as looked, smelled, and tasted heavenly ... I'll update my review as I try more (like the tahini halva brownies, almond butter cake with cardamom and baked plums, and the cinnamon pavlova,...). Sweet goes well beyond the typical cookbook, in that the authors use the chapter intros and the recipe headers to teach their readers something important/provide tips that extend beyond just the single recipe or just this single book. While some of the recipes call for ingredients that are hard to find at local grocery stores, the authors have done an excellent job indicating what common item could be used as a substitute (e.g. almond extract for mahleb powder and vanilla beans for pandan leaf). Overall though, most of the recipes call for ingredients that are easy to find in any supermarket. Similarly to the issue of ingredients, Ottolenghi and Goh go above and beyond with their pan size & storage recommendations for each recipe. They do an excellent job of explaining why a tin can is called for with their tin can cakes, exactly how to (safely) generate your own, and how you could replace it with a standard sized pan. What was mind blowing for me was reading their tip that I could bake financiers in a muffin tin or mini muffin tin instead of needing a special pan for them, and then (of course) they provided the baking times necessary to make that happen. More wisdom from Ottolenghi and Goh's experience comes in the madeleines recipe, where they explain what it is about the process of making madeleine batter that yields such a delicate but short-lived cookie, and how they altered the method to improve the madeleines shelf life. These recipes are extremely well-written and thorough (but not overwhelmingly long), there is at least one glorious photo of every recipe, measurements are provided in both cubs and grams, and the directions generally are found on the same page as the ingredients (or at least start there). I highly recommend starting at the end of the book, with the Baker's tips and notes especially, to get a sense of the authors' baking style, possible substitutions, and their philosophy on things like sifting (do it, multiple times).
Review: Brilliant, unique and so delicious! - Brilliant, unique and so delicious! I got this last week and have only made one recipe so far p. 336 Coconut meringue brittle. This is beyond delicious, nutty crunchy perfect meringue / old fashioned coconut macaroon hybrid! Simple easy to follow instructions. Beautiful and rustic, I didn't have the chocolate to make the coating. But these are great without. This is everything I expect from Ottolenghi. I have all his books and have made baked treats from them in the past - with great success, (sour cherry amaretti, and rose water pistachio meringue).. The cheesecake chapter is to die for! Soon I'm hoping to make the flourless chocolate layer cake with coffee, walnuts and rose water p. 170, apple and olive oil cake with maple frosting p. 132, Middle Eastern millionaire's shortbread with a halva tahini layer p. 340 along with many others. The instructions are very clear and give you multiple options/times for using various baking tins. Tell you what you can prep in advance, how long you can store each item and when its best eaten. Beautiful photographs of virtually every recipe, which is so helpful in seeing how your final product should look and be decorated. A few unique ingredients in some recipes (such as halva, pandan leaves and rose petals), but many pantry friendly recipes too. A great mixture of simple treats to whip up and more complex "wow" desserts. Purchase this for your loved ones or yourself. You won't regret it!!

## Technical Specifications

| Specification | Value |
|---------------|-------|
| Best Sellers Rank | #67,412 in Books ( See Top 100 in Books ) #95 in Gluten Free Recipes #432 in Celebrity & TV Show Cookbooks #847 in Culinary Arts & Techniques (Books) |
| Customer Reviews | 4.8 4.8 out of 5 stars (1,848) |
| Dimensions  | 8.05 x 1.2 x 10.95 inches |
| Edition  | First American Edition |
| ISBN-10  | 1607749149 |
| ISBN-13  | 978-1607749141 |
| Item Weight  | 3.3 pounds |
| Language  | English |
| Print length  | 368 pages |
| Publication date  | October 3, 2017 |
| Publisher  | Ten Speed Press |

## Images

![Sweet: Desserts from London's Ottolenghi [A Baking Book] - Image 1](https://m.media-amazon.com/images/I/813G15II8CL.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ Brilliant cookbook full of both familiar and stunningly original desserts
*by K***L on October 4, 2017*

Ottolenghi and Goh's collaboration on Sweet is one of the best cookbooks of the year, and certainly in my top 3 dessert cookbooks for the year. I've been anxiously awaiting Sweet for months now - excited about what I would find inside, nervous that I would feel disappointed like I was with Nopi. I want to cook virtually everything from Sweet, but even if I don't, I've already improved as a baker just reading each chapter beginning and some of the recipes. Thus far, I've made the take-home chocolate cake, hazelnut cake, national trust lemon poppy seed cake, and the gevulde speculaas, which were all relatively easy enough to throw together in an evening without much preparation. Everything as looked, smelled, and tasted heavenly ... I'll update my review as I try more (like the tahini halva brownies, almond butter cake with cardamom and baked plums, and the cinnamon pavlova,...). Sweet goes well beyond the typical cookbook, in that the authors use the chapter intros and the recipe headers to teach their readers something important/provide tips that extend beyond just the single recipe or just this single book. While some of the recipes call for ingredients that are hard to find at local grocery stores, the authors have done an excellent job indicating what common item could be used as a substitute (e.g. almond extract for mahleb powder and vanilla beans for pandan leaf). Overall though, most of the recipes call for ingredients that are easy to find in any supermarket. Similarly to the issue of ingredients, Ottolenghi and Goh go above and beyond with their pan size & storage recommendations for each recipe. They do an excellent job of explaining why a tin can is called for with their tin can cakes, exactly how to (safely) generate your own, and how you could replace it with a standard sized pan. What was mind blowing for me was reading their tip that I could bake financiers in a muffin tin or mini muffin tin instead of needing a special pan for them, and then (of course) they provided the baking times necessary to make that happen. More wisdom from Ottolenghi and Goh's experience comes in the madeleines recipe, where they explain what it is about the process of making madeleine batter that yields such a delicate but short-lived cookie, and how they altered the method to improve the madeleines shelf life. These recipes are extremely well-written and thorough (but not overwhelmingly long), there is at least one glorious photo of every recipe, measurements are provided in both cubs and grams, and the directions generally are found on the same page as the ingredients (or at least start there). I highly recommend starting at the end of the book, with the Baker's tips and notes especially, to get a sense of the authors' baking style, possible substitutions, and their philosophy on things like sifting (do it, multiple times).

### ⭐⭐⭐⭐⭐ Brilliant, unique and so delicious!
*by B***E on November 13, 2017*

Brilliant, unique and so delicious! I got this last week and have only made one recipe so far p. 336 Coconut meringue brittle. This is beyond delicious, nutty crunchy perfect meringue / old fashioned coconut macaroon hybrid! Simple easy to follow instructions. Beautiful and rustic, I didn't have the chocolate to make the coating. But these are great without. This is everything I expect from Ottolenghi. I have all his books and have made baked treats from them in the past - with great success, (sour cherry amaretti, and rose water pistachio meringue).. The cheesecake chapter is to die for! Soon I'm hoping to make the flourless chocolate layer cake with coffee, walnuts and rose water p. 170, apple and olive oil cake with maple frosting p. 132, Middle Eastern millionaire's shortbread with a halva tahini layer p. 340 along with many others. The instructions are very clear and give you multiple options/times for using various baking tins. Tell you what you can prep in advance, how long you can store each item and when its best eaten. Beautiful photographs of virtually every recipe, which is so helpful in seeing how your final product should look and be decorated. A few unique ingredients in some recipes (such as halva, pandan leaves and rose petals), but many pantry friendly recipes too. A great mixture of simple treats to whip up and more complex "wow" desserts. Purchase this for your loved ones or yourself. You won't regret it!!

### ⭐⭐⭐⭐⭐ Perfect for the weekend baker
*by P***L on May 9, 2019*

This book is a must for anyone either a fan of Yotam Ottolenghi and/or really into baking. I happen to fall into both categories. The book covers an array of desserts, tarts & pies, cheesecakes and cakes to mini cakes to cookies and other confectionaries. Some recipes are more complicated, like the Chocolate and peanut butter s’mores cookies and the Fig and pistachio frangipane tarlets, both of which has multiple components to challenge the home baker. Then there are more simple but equally delicious recipes like the Lemon and poppy seed cake. What I’m saying is, the recipes are simple enough to tackle even if you barely whip up a dessert once in a while. But if you’re a seasoned baker, you’ll love this book even more because it’s challenging enough, but not pretentious. That being said, there are ingredients that are more exotic and difficult to find at the average grocery store, like fresh gooseberries, which the book offers no comparable alternative. On the back of the book, there is a section that goes into more details about some of the ingredients that need more explaining. But in all, most ingredients should be familiar and easily found at the local markets, and if not, there’s always Amazon.. All measurements are in both cups and grams. All recipes are accompanied by a beautiful photo that makes you want to stock up on pounds of butter and flour so you are always ready to get your kitchenmaid mixer out and experiment. Each recipe also has a “notes” section on the side to provide clarity or critical points for success of the recipe, which I have found extremely helpful. The recipes are reminiscent of European-style pastries/desserts versus that of the American-style traditional bakes. I highly recommend this book and have used it pretty regularly since having it.

## Frequently Bought Together

- Sweet: Desserts from London's Ottolenghi [A Baking Book]
- Ottolenghi Simple: A Cookbook
- Ottolenghi Flavor: A Cookbook

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*Store origin: LK*
*Last updated: 2026-02-25*