Our day is marked by what comes out of the pastry section,and there's always something good on the way: sticky buns full of cherries and pistachios in the morning; a loaf of rich dough rolled with chocolate,hazelnuts and cinnamon that has been proving since dawn and comes out of the oven fresh for elevenses. Lunch is a crisp,crumbly shell of pastry filled with spiced lamb or burnt aubergine,and at teatime there are cheesecakes and fruit cakes,small cakes and massive cookies - so many cakes that it's hard to choose one. (There's no need to worry,whatever you choose will be great!) After dinner there might be poached peaches with roses or something more traditional,sweet and salty Knafe drenched in orange blossom syrup,or maybe just a small piece of fresh marzipan. There's something sweet,something in the oven for everyone,all day long - welcome to Honey & Co.Chapters include:How to be good at baking: general notes; Store cupboard; Sweet & savoury breakfasts; Elevenses; Lunch; Teatime; Traditional desserts
Publisher: Headline Publishing GroupISBN: 9781444735000Number of pages: 304Weight: 1300 gDimensions: 259 x 189 x 28 mm
MEDIA REVIEWS
After the success of their multi-award winning debut,Sarit Packer and Itamar Srulovich set the bar pretty high for the much anticipated Honey & Co follow up,but they have pulled it off with aplomb... the book is beautifully written and designed,the recipes failsafe and dependable,and each page is shot through the enticing aromas and flavours of the Middle Eastern kitchen.This is a great book for anyone who's even moderately interested in baking,or just eating amazing things,but baking pros will get a lot out of it,too.The recipes are so fragrant and beautiful - very inspiring.It contains mouth-watering photographs and recipes that you wouldn't normally find in a baking book.The husband-and-wife team,who together run Honey & Co in London's Fitzrovia,return with more Middle Eastern soul food magic - this time baking,with everything from sticky buns to pastries to cookies.Most cookbooks now are promising either health or comfort. On the comfort side are the baking books. With their consoling rivers of ganache,they have an air of childish innocence. Obesity crisis What crisis My favourite of 2015 is Honey & Co: The Baking Book by Itamar Srulovich and Sarit Packer. Honey & Co cakes - from blueberry,hazelnut and ricotta to courgette and golden raisin - are not light on sugar,but to my mind they taste better than anyone else's.My first-choice restaurant for any special occasion is Honey & Co and Honey & Co: The Baking Book by Sarit Packer and Itamar Srulovich allows you to (or try to) recreate the Middle Eastern magic at home with recipes including lamb and spinach pastries and lemon,blueberry and cream cheese squares.Srulovich and Packer were one of the star turns at this year's Ballymaloe Litfest and this is crammed with recipes from their London restaurant. The Middle Eastern sensibility is still trendy,and these recipes are all crowd-pleasers. Highlights include sticky buns crammed with cherries and pistachios; loaves of rich dough rolled with chocolate,hazelnuts and cinnamon; and crumbly shells of pastry filled with lamb or aubergine.Buns for breakfast,pie for lunch and cheesecake for tea: it's always time for something from one of OFM's favourite restaurants.The seemingly inexhaustible list of secrets wielded in Itamar Srulovich and Sarit Packer's kitchen is unwrapped here for your home-baking pleasure.Praise for Honey & Co: Food From the Middle East:There is a cheering warmth here,from the quinces on the cover to theself-deprecating stories about running a small business. Above all,Icommend this book because my kitchen has never smelt as good whencooking from it.The lure of this book about an eatery is clear: the owners'stories that reflect on love,immigration and identity are endearing and universal,and the book is heavily seasoned with them... If you love Honey &Co,this book is a must-read.Middle Eastern Cooking at its most inspiring.Brilliantly useful and exquisitely designed.The recipes are as reliable,imaginative and savoury as you'd hope fromOttolenghi alumni,but the other big draw is the narrative. The couplemet in a kitchen,and haven't stopped sharing their favourite foods witheach other and the people around them ever since.The modest subtitle of Honey & Co's debut cookbook,Food from theMiddle East,published this month,doesn't begin to capture therichness and varietyof the recipes - sardines cured in vine leaves,oxtail sofrito,theircelebrated feta and honey cheesecake. But it'snot just about the superbdishes: the book also captures a sense ofplace,bottling thepersonality of the tiny,10-table restaurant onLondon's Warren Streetthat won last year's Observer Food Monthly awardfor best newcomer.
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