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haklh's review against another edition
4.0
For years I had thought Yotam Ottolenghi was a bit overrated (while my friends raved about him), I have flicked through many of his books and was still unconvinced. Sweet is the book that, finally, changed my mind.
I love books about baking, and this is a helluva book about baking. The recipes look and sound fantastic, all things I would love to taste, and to cook. I like the many modern takes on classics. I particularly love the Aussie influences brought by Helen Goh, master pastry chef and co-author (perhaps I like this book because of Helen rather than Yotam!?)
Definitely worth reading, and worth buying too.
I love books about baking, and this is a helluva book about baking. The recipes look and sound fantastic, all things I would love to taste, and to cook. I like the many modern takes on classics. I particularly love the Aussie influences brought by Helen Goh, master pastry chef and co-author (perhaps I like this book because of Helen rather than Yotam!?)
Definitely worth reading, and worth buying too.
amyheap's review against another edition
4.0
This is a really beautiful book; gorgeous photography, lovely stories to go with the recipes. There are some showstopping recipes, definitely at the fancier end of the scale, but there are some simple ones as well. The great thing about borrowing cookbooks from the library, is that you can see how many recipes you will actually make before you buy it. I made five recipes while I had the book, and want to make many more, so this is one to buy, or borrow again! I made lemon and poppy seed cake, raspberry and rose powder puffs, the take home chocolate cake, pistachio and rose water semolina cake, and apricot and almond cake with cinnamon topping. I don't eat sugar, so didn't taste any, but they were enjoyable to bake, and all went down well with those who did eat them!
sue_reilly's review against another edition
4.0
Ottolenghi's cookbooks are always so inspiring and full of delicious-looking photos, but I rarely cook from them. The recipes are long and involved and call for ingredients that can be expensive and hard to find, and it hurts my feelings when I spend a lot of money on special ingredients for a recipe that doesn't work. For example, I made the Almond, Pistachio, and Sour Cherry Wafers and was disappointed with how crumbly they were. The recipe note said that at the restaurant they use a meat slicer to cut them. Were these recipes tested by home cooks? Because slicing them at home was not fun. They were tasty but not pretty. I'd definitely buy this book as a gift for a dedicated baker, and I'd love to try some of the recipes with olive oil or cardamom, two of my favorite dessert ingredients. Overall the recipes are worth a try, but complicated. This cookbook is beautiful and full of recipes that, like his other cookbooks, I wish someone else would cook for me!
lime_leaf's review against another edition
5.0
Excellent! Bought my copy recently and happy North American edition contains weights as well as volume measurements for ingredients. Many fruit desserts, tons of variety, clear instructions, witty writing.
Update: there turned out to be quite a few mistakes in the North American edition so I was sent a new copy (signed by the authors!). This is my favourite baking book. Tried a bunch of recipes and all have been great. The hazelnut meringues were fantastic as were the cakes and cookies I've tried.
Update: there turned out to be quite a few mistakes in the North American edition so I was sent a new copy (signed by the authors!). This is my favourite baking book. Tried a bunch of recipes and all have been great. The hazelnut meringues were fantastic as were the cakes and cookies I've tried.
ajamarsh's review against another edition
5.0
I expected to have less to bookmark in this one, since I knew it wasn't vegan friendly. But, there was still plenty in here that I could play with as long as I make appropriate substitutes. I also liked that there was a lot of almond flour going on as well. I always love the flavor profiles Ottolenghi uses, as well as unique combinations of ingredients. Sweet, delicious fun.
mlhahn's review against another edition
5.0
I didn't read every single word, but I drooled on every single page. A GORGEOUS celebration of sweets.
cmjustice's review against another edition
4.0
Extravagent and sumptious, along with fairly complicated. Worth a look for stimulation and inspiration. A number of tips and useful methods of construction
heidelblog's review against another edition
5.0
I want to make nearly everything in this cookbook. But I also don’t want to have to go shopping for bigger pants.
wanderlustlover's review against another edition
5.0
Thank you to Netgalley, Ten Speed Press, Yotam Ottolenghi, and Helen Goh for the chance to read and review this ARC;
Are you a self-proclaimed sweet tooth holder? Then, this is the book for you.
From the cover to the first pages sumptuous desserts are leaping out off of every page at you. The authors are lovely, laughing, smiling and look to be heart-deep enjoying the creations of their confectionaries every single time you see them, and through all the ups and downs of the story that brought them to where they are now.
The 'sweetheart' of the book is, of course, the recipes and you will find yourself salivating at the titles, the pictures, and the recipe ingredients. My first and fastest recipes for this book are going Soft Date Bars, "Anzac" biscuits, Baked Ricotta Cheesecake, Chai Tarts, Yogurt Panna Cotta with Crushed Raspberries, and Compari & Grapefruit Sorbet.
This is definitely on my list for giving all my favorite chefs as gifts this year!
Are you a self-proclaimed sweet tooth holder? Then, this is the book for you.
From the cover to the first pages sumptuous desserts are leaping out off of every page at you. The authors are lovely, laughing, smiling and look to be heart-deep enjoying the creations of their confectionaries every single time you see them, and through all the ups and downs of the story that brought them to where they are now.
The 'sweetheart' of the book is, of course, the recipes and you will find yourself salivating at the titles, the pictures, and the recipe ingredients. My first and fastest recipes for this book are going Soft Date Bars, "Anzac" biscuits, Baked Ricotta Cheesecake, Chai Tarts, Yogurt Panna Cotta with Crushed Raspberries, and Compari & Grapefruit Sorbet.
This is definitely on my list for giving all my favorite chefs as gifts this year!