Now in Bookstores: Sweet by Yotam Ottolenghi and Helen Goh Lives Up to Its Name

Review by Naomi Szeben, Food and Book Critic

Think of Valentine’s Day just for a moment and ask yourself: what springs to your mind?

The answer will usually vary from person to person , but will undeniably include red roses, chocolates and sweet sentiments, all of them images associated with romance, which couldn’t be more timely given this February month, as chef Yotam Ottolenghi delivers all the above with his sixth book, Sweet.

Authors Yotam Ottolenghi and Helen Goh, authors of SWEET, courtesy Random House, 2017

In fact, some of Ottolenghi’s desserts are a Valentine in themselves: Rose petals, chocolate and sweetness are served in recipes like Flourless Chocolate Cake with Coffee, Walnuts and Rose Water, or also Pistachio and Rose Water semolina cake.

Seriously, forget about the commercialized cards and flowers, and serve your loved one a treat from this book. They will thank you for it, calories notwithstanding.

A sample of the Pistachio and Rosewater Semolina Cake recipe found in SWEET, bu Yotam Ottolenghi and Helen Goh, courtesy Random House, 2017

Seductive photos of decadent treats are paired page after page with helpful tips and clear instructions. Some even include helpful pointers the likes of “Ideally, the cake should be eaten on the day it is assembled,” (is there any other way?) and offers safe serving tips like how long it can be left un-refrigerated safely.

The recipes are easy to follow and deliver an elegant finish to any meal, or can serve as a decadent tea-time or brunch treat in itself.

Verdict:

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