--- product_id: 46986004 title: "Sweet: Desserts from London's Ottolenghi [A Baking Book]" price: "€ 51.01" currency: EUR in_stock: true reviews_count: 13 url: https://www.desertcart.hr/products/46986004-sweet-desserts-from-londons-ottolenghi-a-baking-book store_origin: HR region: Croatia --- # Sweet: Desserts from London's Ottolenghi [A Baking Book] **Price:** € 51.01 **Availability:** ✅ In Stock ## Quick Answers - **What is this?** Sweet: Desserts from London's Ottolenghi [A Baking Book] - **How much does it cost?** € 51.01 with free shipping - **Is it available?** Yes, in stock and ready to ship - **Where can I buy it?** [www.desertcart.hr](https://www.desertcart.hr/products/46986004-sweet-desserts-from-londons-ottolenghi-a-baking-book) ## Best For - Customers looking for quality international products ## Why This Product - Free international shipping included - Worldwide delivery with tracking - 15-day hassle-free returns ## Description NEW YORK TIMES BESTSELLER • A collection of over 110 recipes for sweets, baked goods, and confections from superstar chef Yotam Ottolenghi, thoroughly tested and updated. Yotam Ottolenghi is widely beloved in the food world for his beautiful, inspirational, and award-winning cookbooks, as well as his London delis and fine dining restaurant. And while he's known for his savory and vegetarian dishes, he actually started out his cooking career as a pastry chef. 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. A baker's dream, Sweet features simple treats such as Chocolate, Banana, and Pecan cookies and Rosemary Olive Oil Orange Cake, alongside recipes for showstopping confections such as Cinnamon Pavlova with Praline Cream and Fresh Figs and Flourless Chocolate Layer Cake with Coffee, Walnut, and Rosewater. • Finalist for the 2018 James Beard Foundation Book Awards for "Baking and Desserts" and "Photography" categories • Finalist for the 2018 International Association of Culinary Professionals (IACP) Cookbook Award for "Baking" category Review: Brilliant cookbook full of both familiar and stunningly original desserts - Ottolenghi and Goh's collaboration on Sweet is one of the best cookbooks of the year, and certainly in my top 3 dessert cookbooks for the year. I've been anxiously awaiting Sweet for months now - excited about what I would find inside, nervous that I would feel disappointed like I was with Nopi. I want to cook virtually everything from Sweet, but even if I don't, I've already improved as a baker just reading each chapter beginning and some of the recipes. Thus far, I've made the take-home chocolate cake, hazelnut cake, national trust lemon poppy seed cake, and the gevulde speculaas, which were all relatively easy enough to throw together in an evening without much preparation. Everything as looked, smelled, and tasted heavenly ... I'll update my review as I try more (like the tahini halva brownies, almond butter cake with cardamom and baked plums, and the cinnamon pavlova,...). Sweet goes well beyond the typical cookbook, in that the authors use the chapter intros and the recipe headers to teach their readers something important/provide tips that extend beyond just the single recipe or just this single book. While some of the recipes call for ingredients that are hard to find at local grocery stores, the authors have done an excellent job indicating what common item could be used as a substitute (e.g. almond extract for mahleb powder and vanilla beans for pandan leaf). Overall though, most of the recipes call for ingredients that are easy to find in any supermarket. Similarly to the issue of ingredients, Ottolenghi and Goh go above and beyond with their pan size & storage recommendations for each recipe. They do an excellent job of explaining why a tin can is called for with their tin can cakes, exactly how to (safely) generate your own, and how you could replace it with a standard sized pan. What was mind blowing for me was reading their tip that I could bake financiers in a muffin tin or mini muffin tin instead of needing a special pan for them, and then (of course) they provided the baking times necessary to make that happen. More wisdom from Ottolenghi and Goh's experience comes in the madeleines recipe, where they explain what it is about the process of making madeleine batter that yields such a delicate but short-lived cookie, and how they altered the method to improve the madeleines shelf life. These recipes are extremely well-written and thorough (but not overwhelmingly long), there is at least one glorious photo of every recipe, measurements are provided in both cubs and grams, and the directions generally are found on the same page as the ingredients (or at least start there). I highly recommend starting at the end of the book, with the Baker's tips and notes especially, to get a sense of the authors' baking style, possible substitutions, and their philosophy on things like sifting (do it, multiple times). Review: Brilliant, unique and so delicious! - Brilliant, unique and so delicious! I got this last week and have only made one recipe so far p. 336 Coconut meringue brittle. This is beyond delicious, nutty crunchy perfect meringue / old fashioned coconut macaroon hybrid! Simple easy to follow instructions. Beautiful and rustic, I didn't have the chocolate to make the coating. But these are great without. This is everything I expect from Ottolenghi. I have all his books and have made baked treats from them in the past - with great success, (sour cherry amaretti, and rose water pistachio meringue).. The cheesecake chapter is to die for! Soon I'm hoping to make the flourless chocolate layer cake with coffee, walnuts and rose water p. 170, apple and olive oil cake with maple frosting p. 132, Middle Eastern millionaire's shortbread with a halva tahini layer p. 340 along with many others. The instructions are very clear and give you multiple options/times for using various baking tins. Tell you what you can prep in advance, how long you can store each item and when its best eaten. Beautiful photographs of virtually every recipe, which is so helpful in seeing how your final product should look and be decorated. A few unique ingredients in some recipes (such as halva, pandan leaves and rose petals), but many pantry friendly recipes too. A great mixture of simple treats to whip up and more complex "wow" desserts. Purchase this for your loved ones or yourself. You won't regret it!! ## Technical Specifications | Specification | Value | |---------------|-------| | Best Sellers Rank | #45,072 in Books ( See Top 100 in Books ) #60 in Gluten Free Recipes #303 in Celebrity & TV Show Cookbooks #535 in Culinary Arts & Techniques (Books) | | Customer Reviews | 4.8 out of 5 stars 1,860 Reviews | ## Images ![Sweet: Desserts from London's Ottolenghi [A Baking Book] - Image 1](https://m.media-amazon.com/images/I/813G15II8CL.jpg) ## Customer Reviews ### ⭐⭐⭐⭐⭐ Brilliant cookbook full of both familiar and stunningly original desserts *by K***L on October 4, 2017* Ottolenghi and Goh's collaboration on Sweet is one of the best cookbooks of the year, and certainly in my top 3 dessert cookbooks for the year. I've been anxiously awaiting Sweet for months now - excited about what I would find inside, nervous that I would feel disappointed like I was with Nopi. I want to cook virtually everything from Sweet, but even if I don't, I've already improved as a baker just reading each chapter beginning and some of the recipes. Thus far, I've made the take-home chocolate cake, hazelnut cake, national trust lemon poppy seed cake, and the gevulde speculaas, which were all relatively easy enough to throw together in an evening without much preparation. Everything as looked, smelled, and tasted heavenly ... I'll update my review as I try more (like the tahini halva brownies, almond butter cake with cardamom and baked plums, and the cinnamon pavlova,...). Sweet goes well beyond the typical cookbook, in that the authors use the chapter intros and the recipe headers to teach their readers something important/provide tips that extend beyond just the single recipe or just this single book. While some of the recipes call for ingredients that are hard to find at local grocery stores, the authors have done an excellent job indicating what common item could be used as a substitute (e.g. almond extract for mahleb powder and vanilla beans for pandan leaf). Overall though, most of the recipes call for ingredients that are easy to find in any supermarket. Similarly to the issue of ingredients, Ottolenghi and Goh go above and beyond with their pan size & storage recommendations for each recipe. They do an excellent job of explaining why a tin can is called for with their tin can cakes, exactly how to (safely) generate your own, and how you could replace it with a standard sized pan. What was mind blowing for me was reading their tip that I could bake financiers in a muffin tin or mini muffin tin instead of needing a special pan for them, and then (of course) they provided the baking times necessary to make that happen. More wisdom from Ottolenghi and Goh's experience comes in the madeleines recipe, where they explain what it is about the process of making madeleine batter that yields such a delicate but short-lived cookie, and how they altered the method to improve the madeleines shelf life. These recipes are extremely well-written and thorough (but not overwhelmingly long), there is at least one glorious photo of every recipe, measurements are provided in both cubs and grams, and the directions generally are found on the same page as the ingredients (or at least start there). I highly recommend starting at the end of the book, with the Baker's tips and notes especially, to get a sense of the authors' baking style, possible substitutions, and their philosophy on things like sifting (do it, multiple times). ### ⭐⭐⭐⭐⭐ Brilliant, unique and so delicious! *by B***E on November 13, 2017* Brilliant, unique and so delicious! I got this last week and have only made one recipe so far p. 336 Coconut meringue brittle. This is beyond delicious, nutty crunchy perfect meringue / old fashioned coconut macaroon hybrid! Simple easy to follow instructions. Beautiful and rustic, I didn't have the chocolate to make the coating. But these are great without. This is everything I expect from Ottolenghi. I have all his books and have made baked treats from them in the past - with great success, (sour cherry amaretti, and rose water pistachio meringue).. The cheesecake chapter is to die for! Soon I'm hoping to make the flourless chocolate layer cake with coffee, walnuts and rose water p. 170, apple and olive oil cake with maple frosting p. 132, Middle Eastern millionaire's shortbread with a halva tahini layer p. 340 along with many others. The instructions are very clear and give you multiple options/times for using various baking tins. Tell you what you can prep in advance, how long you can store each item and when its best eaten. Beautiful photographs of virtually every recipe, which is so helpful in seeing how your final product should look and be decorated. A few unique ingredients in some recipes (such as halva, pandan leaves and rose petals), but many pantry friendly recipes too. A great mixture of simple treats to whip up and more complex "wow" desserts. Purchase this for your loved ones or yourself. You won't regret it!! ### ⭐⭐⭐⭐⭐ Baking with a Middle Eastern *by C***C on November 20, 2025* I can't tell you how often I have reached for this cookbook. I have made many many recipes from this fantastic book. Standouts are the Passionfruit cheesecake with spiced pineapple and the Gingerbread with brandied apples. The coconut, almond and blueberry cake is also fantastic. The chocolate, banana and pecan cookies are another go-to. Everything in this book is terrific. Keep in mind that many of these recipes have a middle Eastern twist to them. For instance, there are countless madeleine recipes out there. The one in this book has orange, honey and saffron. There's your mid eastern twist! Yotam Ottolenghi and Helen Goh wrote a winning book with "Sweet". ## Frequently Bought Together - Sweet: Desserts from London's Ottolenghi [A Baking Book] - Ottolenghi Simple: A Cookbook - Ottolenghi Flavor: A Cookbook --- ## Why Shop on Desertcart? - 🛒 **Trusted by 1.3+ Million Shoppers** — Serving international shoppers since 2016 - 🌍 **Shop Globally** — Access 737+ million products across 21 categories - 💰 **No Hidden Fees** — All customs, duties, and taxes included in the price - 🔄 **15-Day Free Returns** — Hassle-free returns (30 days for PRO members) - 🔒 **Secure Payments** — Trusted payment options with buyer protection - ⭐ **TrustPilot Rated 4.5/5** — Based on 8,000+ happy customer reviews **Shop now:** [https://www.desertcart.hr/products/46986004-sweet-desserts-from-londons-ottolenghi-a-baking-book](https://www.desertcart.hr/products/46986004-sweet-desserts-from-londons-ottolenghi-a-baking-book) --- *Product available on Desertcart Croatia* *Store origin: HR* *Last updated: 2026-05-20*