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Golden
Sweet & Savory Baked Delights from the Ovens of London's Honey & Co.
Description
Comforting breads, buns, pastries, cakes, cookies, and other baked delights from the Middle East
There’s always something sweet in the oven at Honey & Co., the tiny restaurant in London where the day is marked by what comes out of the pastry section. In the morning, sticky buns are stuffed full of cherries and pistachios; loaves of rich dough are rolled with chocolate, hazelnuts, and cinnamon. Lunch is a crisp, crumbly shell of pastry filled with spiced lamb or burnt eggplant, and at teatime there are cheesecakes and fruitcakes, small cakes, and massive cookies-so many treats that it’s hard to choose one. And after dinner? Poached peaches with roses, something sweet and salty drenched in orange blossom syrup, or maybe even a piece of fresh marzipan.
This is the magic of Middle Eastern soul food. This is Golden.
Previously published in the United Kingdom as Honey and Co: The Baking Book
“I want to make every recipe in this book. . . . And you should, too!”-David Lebovitz, author of My Paris Kitchen and Ready for Dessert
There’s always something sweet in the oven at Honey & Co., the tiny restaurant in London where the day is marked by what comes out of the pastry section. In the morning, sticky buns are stuffed full of cherries and pistachios; loaves of rich dough are rolled with chocolate, hazelnuts, and cinnamon. Lunch is a crisp, crumbly shell of pastry filled with spiced lamb or burnt eggplant, and at teatime there are cheesecakes and fruitcakes, small cakes, and massive cookies-so many treats that it’s hard to choose one. And after dinner? Poached peaches with roses, something sweet and salty drenched in orange blossom syrup, or maybe even a piece of fresh marzipan.
This is the magic of Middle Eastern soul food. This is Golden.
Previously published in the United Kingdom as Honey and Co: The Baking Book
“I want to make every recipe in this book. . . . And you should, too!”-David Lebovitz, author of My Paris Kitchen and Ready for Dessert
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Praise
One of the Best Cookbooks of 2016 - The New York Times, NPR's Here and Now
"Itamar Srulovich and Sarit Packer offer modern recipes that reflect the perfumed and spiced flavors of their Israeli heritage, mixed with favorites form British teatime and French patisseries. You'll find excellent apricot and elderflower jam, chickpea flour shortbread and yeasted morning buns filled with strawberry, pistachio paste and a rose-water syrup."
—Melissa Clark, The New York Times
"A thoroughly appealing collection of recipes focused on Middle Eastern flavors. I was tempted by nearly everything... I am charmed by some of the recipe language... and [my cakes] came out just right."
—Kathy Gunst, NPR's Here and Now
"Excellent... [Golden has] something I deeply value in a cookbook: a sense of place... There are plenty of lovely, glowy shots... [and] Srulovich and Packer's voices...are friendly and playful in a way that is frankly hard to pull off in a cookbook.... I was charmed by the writing and the recipes."
—Dan Saltzstein, Food52
"I love Itamar and Sarit's beautiful baked goods as much as I crave their fresh Middle Eastern fare. In Golden, the flavors of their native region enliven everything from a sesame-swirled babka to the darkest chocolate-pistachio cookies imaginable. I want to make every recipe in this book. In fact . . . I've already started. And you should, too!"
—David Lebovitz, author of My Paris Kitchen and Ready for Dessert
"Sarit and Itamar at Honey & Co. are the best restaurant friends we've never actually met. You can get to know them the way we did: through Golden, their inspired baking book. These flavors are exotic, sensuous, and clever-and you'll be marking the pages of every recipe you can't wait to try, starting with the chocolate, hazelnut & cinnamon krantz loaf."
—Dede Lahman and Chef Neil Kleinberg, authors of Clinton St. Baking Company Cookbook
"This very soulful and inventive book shows why Londoners have fallen in love with Honey & Co. Sarit and Itamar's recipes, thoughts, and bold flavors are opening new doors in my own baking."
—Zachary Golper, award-winning baker and author of Bien Cuit: The Art of Bread
"The seemingly inexhaustible list of secrets wielded in Itamar Srulovich and Sarit Packer's kitchen is unwrapped here for your home-baking pleasure."
—Guardian (UK), best cookbooks 2015
"Buns for breakfast, pie for lunch and cheesecake for tea: it's always time for something from one of OFM's favourite restaurants."
—Observer Food Monthly