Yotam Ottolenghi and Helen Goh pen Sweet cookbook

Yotam Ottolenghi and Helen Goh pen Sweet cookbook

Penguin Random House has acquired Sweet by Yotam Ottolenghi and Helen Goh to be published by Ebury Press on 14th September 2017.

The book, a £27 hardback, will embrace "indulgence, abundance and extravagance, serving up delicacies to celebrate, share and treat those you love". It is photographed by award-winning New York team Peden + Munk.

The deal, for world all language rights excluding the US, was done by Lizzy Gray from Ebury and Felicity Rubinstein (Lutyens & Rubinstein Agency), and in the USA and Canada in association with Kim Witherspoon at Inkwell to Aaron Wehner, publisher of Ten Speed Press.

The book will draw inspiration from different culinary traditions, comprising over 130 recipes for cakes, cookies, cheesecakes, tarts, pies, puddings and confectionary such as pavlova, panna cotta and Persian love cakes. Each is said to have the "Ottolenghi hallmarks of fresh ingredients, exotic spices and complex flavourings", including fig, rose petal, saffron, aniseed, orange blossom, star anise, pistachio and cardamom. The skill level meanwhile spans simple sweets parents can make with their children to recipes that will inspire the most accomplished of bakers. 

Gray, publishing director of Ebury Press, said: "The Ottolenghi way has always been about abundance, generosity, unparalleled originality and reliability. In Sweet Yotam and co-author Helen Goh bring these qualities to baking with over 130 innovative recipes that will reignite every home cook’s love of cakes, biscuits, tarts and desserts. Combining luxurious ingredients with exotic spices, fruits, herbs and flavourings, Yotam and Helen introduce us to Persian love cakes, Fig and pistachio frangipani tartlets, Blackberry and star anise friands and Chocolate, banana and pecan cookies – all extraordinary, all masterful. With combined sales of over three million and a shelf of prestigious culinary awards, Yotam’s unique and refreshing approach to this enduringly popular area of cookery is truly a treat worth waiting for."

Ottolenghi said: "This is the book my customers tell me they have been waiting for. It’s full of the recipes which have kept things sweet over the years at Ottolenghi as well as a large batch of treats freshly baked just for this book. Helen and I have been tasting, making, baking and discussing the finer (and sweeter) things in life for the past decade. The act of baking is always an act of sharing and we, in turn, are super excited to be sharing our recipes out. We are hoping the party is going to be large."