When Yotam Ottolenghi—the New York Times bestselling cookbook author of Plenty and Plenty More, and co-author of NOPI, Ottolenghi, and Jerusalem—started out in the kitchen, his first job was as a pastry chef.

Known for his inventive savory and vegetarian dishes, as well as his London delis and fine-dining restaurant, NOPI, Ottolenghi is sharing his secrets for making the very best baked goods, desserts, and confections in Sweet, written with Helen Goh. Goh is a pastry chef, longtime Ottolenghi collaborator, and the Ottolenghi product developer.

Sweet features more than 120 recipes for cookies, cakes, mini cakes, cheesecakes, confectionary, tarts, pies, puddings, and more. Firmly rooted in the Ottolenghi tradition of abundance, inclusion, and celebration, 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.

Sweet includes 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 are more than 30 gluten-free recipes, as well as nut-free offerings. All recipes are conceived with love and a generous dusting of flair. In conversation with Ari Shapiro, a co-host of All Things Considered, NPR’s award-winning afternoon newsmagazine. Book signing to follow.