Yotam Ottolenghi and his long-time collaborator Helen Goh bring the Ottolenghi hallmarks of fresh, evocative ingredients, exotic spices and complex flavourings in his new baking and desserts cookbook. Over 110 innovative recipes with stunning photos were included in his book. His also introduces readers with the fig, rose petal, saffron, aniseed, orange blossom, pistachio and cardamom that could be used to indulgent cakes, biscuits, tarts, puddings, cheesecakes and ice cream. There is something here to delight everyone – from simple mini-cakes and cookies that parents can make with their children to show-stopping layer cakes and roulades that will reignite the imaginations of accomplished bakers.
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Jumlah Pelawat : 1133116
Tarikh Kemaskini : 21-03-2019