Sweet: Desserts From London's Ottolenghi

"Yotam Ottolenghi, who has won legions of fans with his Middle Eastern-inflected recipes in Jerusalem and Plenty, has produced another seductive winner with his longtime collaborator, pastry chef Helen Goh. In addition to traditional components like chocolate, butter and berries, many feature ingredients found in his savory dishes – coconut, tahini, pistachios, rhubarb, rose and orange blossom water. Calories be damned, the issue is which recipe to try first. Particularly appealing: an apricot and almond cake with cinnamon topping, chocolate tartlets with tahini and sesame brittle, and frozen espresso parfait. There is also a bunch of gluten-free and nut-free options, including puddings, cheesecakes, sorbets and a buttery flourless coconut and chocolate cake."