Sweet : desserts from London's Ottolenghi /
- 5 of 5 copies available at SC LENDS. (Show)
- 2 of 2 copies available at Kershaw County Library System.
0 current holds with 5 total copies.
|Location||Call Number / Copy Notes||Barcode||Shelving Location||Status||Due Date|
|Kershaw - Camden Library||641.86 OTT (Text)||33255003417426||Adult Non-Fiction||Available||-|
|Kershaw - Elgin Library||641.86 OTT (Text)||33255003417418||Adult Non-Fiction||Available||-|
- ISBN: 9781607749141
363 pages : illustrations (chiefly color) ; 28 cm
- Edition: First U.S. edition.
- Publisher: California : Ten Speed Press, 
- Copyright: ©2017
|General Note:||"Originally published in slightly different form in Great Britain by Ebury Press, an imprint of Ebury Publishing, Penguin Random House Ltd., London."
|Formatted Contents Note:||Cookies -- Mini-cakes -- Cakes -- Cheesecakes -- Tarts & pies -- Desserts -- Confectionery -- Baker's tips & notes -- Ingredients: A (selected) glossary.|
|Summary, etc.:||A collection of over 110 recipes for sweets, baked goods, and confections from superstar chef Yotam Ottolenghi. Sweet is entirely filled with delicious baked goods, desserts, and confections starring Ottolenghi's signature flavor profiles and ingredients including fig, rose petal, saffron, orange blossom, star anise, pistachio, almond, cardamom, and cinnamon.--|
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Cooking, Middle Eastern
Yotam Ottolenghi was born on December 14, 1968 in Jerusalem. He is a British-based chef, cookery writer and restaurant owner. He started out as a writer working on the news desk of Haaretz, one of IsraelÂ¿s largest papers. In 1997 he moved to the UK planning to start a PhD, but before he enrolled he signed up to train at Le Cordon Bleu cookery school in London for six months. He got a job as head pastry chef at the London boutique bakery Baker & Spice and this is where he met Sami Tamimi and Dan Lepard. Ottolenghi's cooking style is rooted in, but not confined to, his Middle Eastern upbringing: a distinctive mix of Middle Eastern flavours Syrian, Turkish, Lebanese, Iranian, and Israeli. His particular skill is in marrying the food of his native Israel with a wider range of textures and flavours from the Mediterranean, Middle East and Asia. Before turning to food and cooking, Ottolenghi was in both academia and journalism. He was a sub-editor on the news desk of Haaretz, Israel's oldest daily newspaper, and a student in Tel Aviv University. Following a six-month course at the London-based French cookery school, Le Cordon Bleu, in 1997, Ottolenghi worked as a pastry chef at The Capital, the Michelin-starred restaurant in Knightsbridge. From there he moved to work in the pastry section of the Kensington Place restaurant and that of the sister restaurant, Launceston Place, for a year, under the chef Rowley Leigh. He eventually became head pastry chef at Baker and Spice in Chelsea, London, where he met Sami Tamimi co-founder of their delicatessens and restaurants and co-author of the Ottolenghi and Jerusalem cookery books in 1999. In 2015 his book Nopi: The Cookbook RamaelÂ made The New Zealand Best Seller List. Ottolenghi Simple was published in September 2018. (Bowker Author Biography)