An Evening with Yotam Ottolenghi

Monday, October 2, 2017, 8pm

An Evening with Yotam Ottolenghi & Helen Goh
discussing their upcoming cook book, Sweet

TICKETS
$50 General Admission Seat + book
$60 Reserved Section Seat +book
$95 Reception + Reserved Seat + book
$20 General Admission Seat (on sale Sep. 2)

We'e excited to welcome Yotam Ottolenghi back to our stage. He 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, went to meet Yotam, and they have been baking and discussing the sweeter things in life ever since. She lives in West London.

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, written with Helen Goh. The book features more than 120 recipes for delicious cookies, cakes, mini cakes, cheesecakes, confectionary, 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. Sweetincludes simple treats such as Soft Date and Oat Bars and Salted Almond Meringues, alongside recipes for show-stopping confections such as Frozen Espresso Parfait For a Crowd and Chocolate Layer Cake with Coffee, Walnut, and Rosewater. There is Orange and Star Anise Shortbread, Apricot and Amaretto Cheesecake, Louise Cake piled high with meringue, Gingerbread with Brandy Apples and Crème Fraîche, and so much more. In a happy accident, there are more than 30 gluten-free recipes, as well as nut-free offerings.

Ticket sales are final. No refunds.