“Here is my confession: I rarely go a day without a slice or bite or square of something sweet.”—Yotam Ottolenghi
When food world superstar and New York Times bestselling cookbook author Yotam Ottolenghi started out in the world of cooking, he was "firmly on the sweet side. I trained in patisserie, and my first job in the kitchen was as a pastry chef."
Known for his inventive, vibrant savory and vegetarian dishes, as well as his London delis and fine-dining restaurant, NOPI, Ottolenghi has said, "It wasn't until the first Ottolenghi shop opened that one carrot led to another and I came to focus as much on the savory side of things as I did on the sweet."
Now—at long last—Yotam Ottolenghi is sharing his secrets for making the very best baked goods, desserts and confections in SWEET (Ten Speed Press; October 2017), written with Helen Goh. The highly anticipated book that Ottolenghi fans have been waiting for, SWEET features more than 120 recipes for delicious cookies, cakes, mini cakes, cheesecakes, confectionery, tarts, pies, puddings and more.
Many of the recipes contain his signature ingredients and flavors: things such as rose petals, figs, saffron, orange blossom, star anise, pistachio, almond, cardamom and cinnamon. In a happy accident, there are more than 30 gluten-free recipes, as well as nut-free offerings.
Yotam Ottolenghi is the author of Plenty and Plenty More, and co-author of NOPI, Ottolenghi and Jerusalem, which was awarded Cookbook of the Year by the International Association of Culinary Professionals and Best International Cookbook by the James Beard Foundation. All five books were New York Times bestsellers. He lives in London, where he owns an eponymous group of restaurants.
Helen Goh is a pastry chef, longtime Ottolenghi collaborator and the Ottolenghi product developer. Head pastry chef at one of Melbourne's landmark restaurants, she moved to London, met Yotam, and they have been baking and discussing the sweeter things in life ever since. She lives in West London.
Widely beloved in the food world for his beautiful, inspirational and award-winning cookbooks, Ottolenghi has created another must-have for home cooks. Fully illustrated with stunning color photographs by Peden + Munk, SWEET is an enticing cookbook of confectionary treats firmly rooted in the Ottolenghi tradition of abundance, inclusion and celebration, conceived with love and a generous dusting of flair.
Moderator Margo True has been the food editor at Sunset since 2006. Before coming to Sunset, she was the executive editor at Saveur magazine, and before that, a senior editor and writer at Gourmet. A multiple winner of James Beard and International Association of Culinary Professionals journalism awards, she's edited several cookbooks for Sunset, including The Sunset Cookbook (2010), The One-Block Feast (2011), and The Great Outdoors Cookbook (2014), an IACP cookbook of the year. Every Tuesday at 3:00 PM, in Sunset’s test kitchen, she hosts a Facebook Live segment called "In the Kitchen With," a cooking lesson with chefs from the Bay Area and beyond, who answer all viewers' questions live.
The event includes a post-event book signing.
Tuesday, October 3
Schultz Cultural Arts Hall
$40 Ticket and book (includes priority for post-event book signing)
$25 General Public (ticket only) | $20 Members and J-Pass holders (ticket only)
Contact: Ilanit Gal | (650) 223-8649 | [email protected]