Ottolenghi seems to be everyone’s favorite cookbook author. After meeting
him, he became mine, too. (But if I could stay in your top ten, that’d be
appreciated.) His previous books focused on the savory side of Middle
Eastern cooking, but Yotam was a pastry chef prior to being a restaurant
co-owner (with Sami Tamimi) and cookbook author, and anyone who’s walked
into one of his restaurants or cafés in London is wowed by the stunning
cakes and sweets lined up on the counters.
he shares the spotlight with Australian pastry chef Helen Goh,
who met Yotam long before he became well-known, and their decade of
collaborating resulted in Sweet,
a baking book filled with exciting and sometimes unexpected ingredients
used in brownies, cakes, and cookies. Which is why when I hit page 130, I
stopped turning the pages, and headed into my kitchen.