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Golden: Sweet & Savory Baked Delights from the Ovens of London's Honey & Co. Hardcover – November 1, 2016
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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
"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
About the Author
Itamar Srulovich was born and raised in Jerusalem, cooking since the age of five and trained on the job in various places in Tel-Aviv. Itamar worked as the head chef under successful restaurateur Yotam Ottolenghi before opening Honey & Co. He is very happily married.
Sarit Packer has been cooking and baking since she was five, trained at Butlers Wharf and at the Orrery under Chris Galvin. Sarit is married quite happily to Itamar Srulovich but keeps her maiden name for obvious reasons.
Author interviews, book reviews, editors picks, and more. Read it now
Top customer reviews
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I've made the ijjeh (herb frittata), orange tahini soft pretzels, chocolate sandwich cookies with tahini cream, roasted pepper lahma, chocolate hazelnut cinnamon krantz loaf (akin to homemade nutella babka) and the coffee cardamom walnut cake from Golden. Getting the hang of making the pretzels took me a while, and some of the recipes are quite involved. However, everything was delicious and eventually I'd like to make virtually every recipe. Most of these recipes can be made within an hour or two, even more if you don't count rise time. Almost everything I've made from Honey & Co (Book 1) and Golden (Book 2) has turned out to be richly-flavored, satisfying, crave-able, and completely outside of the types of dishes I usually make for myself. The flavor combinations are creative and unusual, yet homey and comforting as well. The only recipe that hasn't turned out for me was their potato bread in Book 1, and that was likely my mistake somewhere along the way (or my sad potato). My old roommate was from Israel, and these recipes have earned his seal of approval too.
Wish I could transport myself to London to sample their food directly. It is very rare that more than a few recipes in a recipe interest me - this one I had numerous post it notes all over the book.