Helen Goh

In her hotly anticipated debut solo cookbook, Yotam Ottolenghi pastry chef and recipe developer Helen Goh draws on her rich multicultural heritage to deliver more than 100 of her favorite recipes No one knows the "why" or "how" of baking better than Helen Goh, recipe developer with Yotam Ottolenghi for more than a decade and co-author of New York Times bestselling books Sweet and Comfort. With the debut of her first solo cookbook, Goh shares her distinctive approach to baking informed by her multicultural heritage with 100 delicious desserts of all kinds as well as savory bakes. Drawing on her upbringing in Malaysia and Australia, her acclaimed work with Ottolenghi where she specialized in Mediterranean and Middle Eastern flavors, and even her active psychotherapy practice, Goh not only shares her favorite baking recipes, but also reflections on life, sharing how baking can bring us together and add meaning and joy to both significant and everyday moments. With recipes like Chocolate Tahini Cake with Sesame Brittle, Plum and Pistachio Bars, and Pandan and Coconut Chiffon Cake, and more shareable treats that offer both tried-and-true and creative flavors, this book is a celebration of community and pleasure through baking. Goh's Champagne and Blackcurrant Celebration Cake is perfect for a graduation party or New Year's Eve, and a batch of Perfect Vanilla Cupcakes or Red Plum, Almond, and Lime Baby Cakes for a charity bake sale could be small but powerful building blocks of connection and solidarity. All of her desserts are impressively sweet ways to celebrate milestones reached and connect with family and friends. After your sweet tooth has been satisfied, there are more than 15 savory baking dishes, from a Puttanesca Galette with Lemon Ricotta to Potato, Garlic, and Rosemary Focaccia. With inventive flavor combinations that showcase Goh's creativity, a wealth of time-tested bakes, and her philosophies on living and baking well, Baking and the Meaning of Life is a one-of-kind companion bakers will return to again and again to spread joy, one cookie, cake, or cheese puff at a time.

In her hotly anticipated debut solo cookbook, Ottolenghi pastry chef and recipe developer Helen Goh shares her 100 favourite baking recipes to show the many ways baking brings meaning and joy to our lives. No one knows the 'why' or 'how' of baking better than Helen Goh, recipe developer with Yotam Ottolenghi for more than a decade, co-author of bestselling books Sweet and Comfort, food columnist for the Good Weekend, The Guardian and Observer, and practising psychologist. In this, her first solo cookbook, Helen draws on her upbringing in Malaysia and Australia, her acclaimed work with Ottolenghi and her psychology training to share her distinctive approach to baking with 100 delicious sweet and savoury bakes. With recipes like Chocolate Tahini Cake with Sesame Brittle, Plum and Pistachio Bars, Pandan and Coconut Chiffon Cake, and many other shareable treats that offer both tried-and-true and creative flavours, this book is a celebration of community, connection and pleasure through baking. Helen's Champagne and Blackcurrant Celebration Cake will become your new go-to for a special occasion, while a batch of Perfect Vanilla Cupcakes for a picnic or charity bake sale is a small but powerful building block of community and solidarity. All of her desserts are impressively sweet ways to celebrate milestones and connect with family and friends. And after your sweet tooth has been satisfied, there are more than 15 savoury baking dishes, from a Puttanesca Galette with Lemon Ricotta to a Potato, Garlic and Rosemary Focaccia. With inventive flavour combinations that showcase Helen's creativity, a wealth of thoroughly road-tested bakes and her reflections on living and baking well, Baking and the Meaning of Life is a one-of-a-kind companion bakers will return to again and again to spread joy, one cookie, cake, or cheese puff at a time.

"Ottolenghis geni består inte bara i de många smaklager han skapar, utan också i hans skickliga handledning (...). Något som ger honom en global räckvidd få kokboksförfattare kan matcha." The Times / Sunday Times Cookbooks of the Year 2024"Värmande mat med flair." Good Food Magazine"Om någon kan comfort food, så är det Yotam Ottolenghi." IndependentLaga ett recept några gånger och det blir till en vana. Laga det tillräckligt ofta och det blir en del av ditt hem. I sin efterlängtade nya bok tar Yotam Ottolenghi sig an comfort food och bjuder på nya klassiker som smakar som hemma. Ugnsrostad kyckling och andra ugnsbakade rätter samsas med färgstark curry och mustiga grytor. En skål pasta förvandlas till orecchiette med karamelliserad lök, hasselnötter och krispig salvia, en värmande soppa blir ostig brödsoppa med savojkål och svartkål, och en skål med potatismos får nytt liv som vitlöksdoftande aligotpotatis med purjolök och timjan. Comfort är Yotam Ottolenghis och hans medförfattares hyllning till maten och hemmet, till banden vi skapar och för vidare när vi lagar mat, från en plats till en annan och från en generation till nästa. Det här är comfort food på Ottolenghis vis. Yotam Ottolenghi är en prisbelönad israelisk-brittisk kock, restaurangägare och matskribent. Han är delägare i åtta delikatessbutiker och restauranger i London och har författat flera bästsäljande kokböcker. Medelhavskökets traditioner är tydliga i hans matlagning där arven från öst och väst blandas. Yotams rätter är originella, vackra och innovativa. Han lockar fram fantastiska smaker och skapar spännande smakkombinationer. Med över fem miljoner sålda böcker är han känd över hela världen.

Make a recipe a few times and it becomes habit. Make it enough and it becomes home. In his much-anticipated new book, Yotam Ottolenghi brings his inspiring, flavour-forward approach to comfort cooking, delivering new classics that taste of home. A bowl of pasta becomes Caramelised Onion Orecchiette with Hazelnuts & Crispy Sage, a warming soup is Cheesy Bread Soup with Savoy Cabbage & Cavolo Nero, and a plate of mash is transformed into Garlicky Aligot Potato with Leeks & Thyme. Weaving memories of childhood and travel with over 100 irresistible recipes, Ottolenghi COMFORT is a celebration of food and home – of the connections we make as we cook, and pass on from generation to generation. This is comfort food, Ottolenghi style.

Un impresionante volumen de reposter a del reputado chef Yotam Ottolenghi. Yotam Ottolenghi no deja de sorprendernos con cada una de sus publicaciones, impregnadas de una mezcla genial de cultura y sabidur a oriental y occidental. Escrito junto con Helen Goh, su estrecha colaboradora durante los ltimos diez a os, este libro es un canto de amor a la reposter a, una exquisita celebraci n de los pasteles, los dulces, los bizcochos y las galletas. M s de cien novedosas recetas -como el brownie con tahina y halva, los pastelitos persas con amor, las magdalenas con azafr n, naranja y miel, la tarta Pavlova de canela con crema de pralin e higos- conforman un espectacular cat logo de delicias que invitan a so ar, suspirar y dejarse llevar por los sublimes placeres del paladar. ENGLISH DESCRIPTION NEW YORK TIMES BESTSELLER - A collection of over 110 recipes for sweets, baked goods, and confections from superstar chef Yotam Ottolenghi, thoroughly tested and updated. Yotam Ottolenghi is widely beloved in the food world for his beautiful, inspirational, and award-winning cookbooks, as well as his London delis and fine dining restaurant. And while he's known for his savory and vegetarian dishes, he actually started out his cooking career as a pastry chef. Sweet is entirely filled with delicious baked goods, desserts, and confections starring Ottolenghi's signature flavor profiles and ingredients including fig, rose petal, saffron, orange blossom, star anise, pistachio, almond, cardamom, and cinnamon. A baker's dream, Sweet features simple treats such as Chocolate, Banana, and Pecan cookies and Rosemary Olive Oil Orange Cake, alongside recipes for showstopping confections such as Cinnamon Pavlova with Praline Cream and Fresh Figs and Flourless Chocolate Layer Cake with Coffee, Walnut, and Rosewater. - Finalist for the 2018 James Beard Foundation Book Awards for "Baking and Desserts" and "Photography" categories- Finalist for the 2018 International Association of Culinary Professionals (IACP) Cookbook Award for "Baking" category

NEW YORK TIMES BESTSELLER - A collection of over 110 recipes for sweets, baked goods, and confections from superstar chef Yotam Ottolenghi, thoroughly tested and updated. Yotam Ottolenghi is widely beloved in the food world for his beautiful, inspirational, and award-winning cookbooks, as well as his London delis and fine dining restaurant. And while he's known for his savory and vegetarian dishes, he actually started out his cooking career as a pastry chef. Sweet is entirely filled with delicious baked goods, desserts, and confections starring Ottolenghi's signature flavor profiles and ingredients including fig, rose petal, saffron, orange blossom, star anise, pistachio, almond, cardamom, and cinnamon. A baker's dream, Sweet features simple treats such as Chocolate, Banana, and Pecan cookies and Rosemary Olive Oil Orange Cake, alongside recipes for showstopping confections such as Cinnamon Pavlova with Praline Cream and Fresh Figs and Flourless Chocolate Layer Cake with Coffee, Walnut, and Rosewater. - Finalist for the 2018 James Beard Foundation Book Awards for "Baking and Desserts" and "Photography" categories- Finalist for the 2018 International Association of Culinary Professionals (IACP) Cookbook Award for "Baking" category

Features recipes containing 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. This book also includes mini-cakes and cookies that parents can make with their children.