Sweet Desserts from London's Ottolenghi Review
|Sweet: Desserts from London's Ottolenghi
|Yotam Ottolenghi, Helen Goh
|October 3, 2017 Ten Speed Press
|No. of Pages:
|$35.00 Hardcover, $18.99 Kindle
Wanna gain 500 pounds? With award winning cookbook author and restaurateur’s dessert cookbook, Sweet: Desserts from London's Ottolenghi, you’ll have no trouble accomplishing your goal! The variety of desserts contained in this excellent cookbook is mind boggling, and takes the concept of dessert to a much higher level.
If you have visited one of the Ottolenghi shops in London, you’ll be excited that you can make these incredible desserts at home. There are five locations in London, most of them offering take-out only rather than tables, and the dishes change often. The Notting Hill location was close to our hotel, so that’s the one I visited; it was wonderful. You never know what will be featured on any given day, but you will know that the dishes will be freshly made, innovative, and mouthwatering. While the shops feature incredible appetizers, salads, and main dishes (some of these recipes are in Ottolenghi’s other cookbooks), the desserts are fantastic. Dessert aficionados will love to make some of these desserts at home.
The biggest problem with the book is deciding which dessert to start with. If you have tasted one in London, you’ll want to make that one, but otherwise you’ll find that there isn’t even one recipe that you won’t want to make. I started with the Middle Eastern Millionaire’s Shortbread which was scrumptious and addicting. Next, since I had rhubarb from my garden and blueberries from the farmer’s market, I made the Rhubarb and Blueberry Galette – Yum! The Custard Yo-Yos with Roasted Rhubarb Icing were quite easy, and didn’t last long enough to see how they keep over a period of time. Several of the cookie recipes like the Soft gingerbread tiles with Rum Butter Glaze, Gevulde Speculaas, and Not-Quite-Bonnie’s Rugelach will be featured on my Christmas Cookie trays this year – these cookies are not only delicious, but very attractive.
These recipes are for real desserts, not shortcutted, and most take an investment of time and highest-quality ingredients. The recipes, however, are well-written, concise, and easy to understand. They require real baking skills, but aren’t difficult, so anyone can prepare picture-perfect desserts.
If you are a dessert lover, and enjoy preparing showstopper desserts at home, you’ll want to pick up a copy of this book. It also makes an excellent gift for friends and family who bake.
Special thanks to NetGalley for supplying a review copy of this book.
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