Chef and restaurateur Yotam Ottolenghi (Jerusalem) is the author of many admired cookbooks. Sweet is one of his best, co-written with collaborator and pastry chef Helen Goh. Cookies, cakes, fruit tarts, puddings, crepes, frozen desserts and confectionary are all represented in this beautiful, well-organized book. Tips and notes support the carefully written recipes. Many are classics, but with original flavor combinations that raise them to complex rounded new glories. They add saffron, orange zest, honey, vanilla and pistachios to madeleines, and banana, cinnamon and toasted pecans to chocolate crinkle cookies. Candies include meringues, nougat, brittles and Raspberry Lollipops. Most recipes are simple or mildly challenging, but a few, like Hazelnut Crumble Cake with Gianduja (or Nutella) Icing, combine several components and could be a pleasant weekend project. This might be the book of the year for anyone who loves to bake. --Sara Catterall