Helen Goh was born in Malaysia but started her cooking career in Australia, where she had migrated with her family as a girl. After 7 years as head pastry chef at Donovans, a landmark Melbourne restaurant, she moved to London and soon joined Yotam Ottolenghi. While in Australia she worked with St Ives Chef Michael Smith. She has worked closely with Yotam as the lead product developer for the past ten years. Helen draws widely on Asian, Western and Middle Eastern influences in her cooking – and of course, on her love of sweets.
In the stunning new baking and desserts cookbook – Sweet – Yotam (pictured left with Helen) and Helen bring the Ottolenghi hallmarks of fresh, evocative ingredients, exotic spices and complex flavourings – including fig, rose petal, saffron, aniseed, orange blossom, pistachio and cardamom – to indulgent cakes, biscuits, tarts, puddings, cheesecakes and ice cream.
It is also the fruit of ten years of collaboration between him and Helen and their Ottolenghi pastry team. It is the book Ottolenghi fans have been waiting and asking for and it embraces indulgence, abundance and generosity, sharing sweet things to celebrate and treat those you love.
Sweet includes over 110 innovative recipes, from Blackberry and Star Anise Friands, Tahini and Halva Brownies, Persian Love Cakes, Middle Eastern Millionaire’s Shortbread, and Saffron, Orange and Honey Madeleines to Flourless Chocolate Layer Cake with Coffee, Walnut and Rosewater and Cinnamon Pavlova with Praline Cream and Fresh Figs. While these recipes are underpinned by a rich heritage of baking and dessert making, the Ottolenghi flavour formula brings in influences from Yotam’s and Helen’s Middle Eastern and Australasian heritage with unique twists in flavour balancing the traditional with the exotic.
The book is exquisitely photographed by the award-winning New York team Peden + Munk, whose work appears regularly in Bon Appétit.
A pleasure to read from as well as cook from, there is something here to delight and surprise everyone – from simple mini-cakes and cookies that parents can make with their children to showstopping layer cakes and roulades that will reignite the imaginations of accomplished bakers.
All the recipes at your fingertips wherever you are. Every hardback copy of Sweet bought in the UK contains a unique code to unlock access to Sweet online, so you can browse and search the recipes and ingredients wherever you are.
For recipe extracts and further information please contact Sarah Bennie at Ebury Press 020 78408755 | firstname.lastname@example.org | @sbennie