Yotam Ottolenghi’s path to the world of cooking and baking has been anything but straightforward. Having completed a Masters degree in philosophy and literature whilst working on the news desk of an Israeli daily, he made a radical shift on coming to London in 1997. He started as an assistant pastry chef at the Capital and then worked at Kensington Place and Launceston Place, where he ran the pastry section. Yotam subsequently worked for Maison Blanc and then Baker and Spice, before starting his own eponymous group of restaurants/food shops, with branches in Notting Hill, Islington and Kensington.
Sweet by Yotam Ottolenghi and Helen Goh is the perfect alternative for anyone who still needs to visit an Ottolenghi restaurant. The images are stunning, the layout is simple, and the instructions are easy to follow. That being said, depending on where you live, some of the interesting ingredients required to create these unique treats may be hard to find. Continue reading