Episode 38: Cookbook Review: Sweet
Sweet by Helen Goh and Yotam Ottolenghi
Sometimes you can find yourself in a baking rut. Or perhaps you just need to challenge yourself a bit. Sweet, by Helen Goh and Yotam Ottolenghi, was just such a cookbook. Based off of recipes from the restaurant Ottolenghi as well as newly developed ones, the cookbook explores flavors such as orange flower, star anise, rose water, and pistachio. (Don’t worry, we did find plenty of chocolate!) A gorgeous book with interesting and technically solid recipes. While we wouldn’t recommend this for a newbie baker, we would definitely gift this to our baker-friends as inspiration.
We baked a whole lot for this book! Recipes we made include:
Tara: Flourless Chocolate Teacakes, Coffee and Walnut Financiers, Both cakes were absolutely delicious and hit all my Great British Baking Show cravings. While you could use fancier molds for the cakes, I appreciated the alternative of using a muffin tin. Each cake was absolutely moist, decadent, and flavorful.
Betsy: Rolled Pavlova and Lemon and Poppyseed Cake: The Pavolva was a showstopper. The trick is to make sure you don’t overbake the meringue. Then take a deep breath and go for it! Worth dealing with the anxiety pre-rolling. The Lemon and Poppyseed cake was much less nerve-wracking but just as tasty.
Kate: Gingerbread and Orange and Star Anise Shortbread. The Gingerbread was probably the best cake I’ve made in a long time. The flavor only improved with time. The shortbread’s flavor was fantastic. While the ingredients were unusual, rice and 00 pasta flours, the taste was delicious and interesting.
Additional Show Notes:
Regarding errata in the book:
Previous versions of the book had significant errata due to UK- US versions. If you purchase the book new you will likely receive an updated copy. In case you find a used or library copy, please see below:
Find some Sweet and Ottolenghi recipes online:
Tara’s Instagram Page: @taracarterphotography
Or her website: www.taracarterphotography.com