CRAFT by Under My Host® Issue No. 15 Classics | Page 84

Moons
By Erin J
Photography by
It’s wintertime—the time of year when baking projects reign supreme
ble health kick. I, personally, am leaning into it and am doing a deep di
Loretta falling for baker Ronny, in love with these baking books, which
Golden • $30
By Itamar Srulovich and Sarit Packer
Okay, I’ve got three words for you; pistachio chocolate cookies. I made them to take to
a luncheon and they almost didn’t make it out of the house. The pastry chefs at Honey &
Co. spend their days churning out pastries such as Merguez Sausage Rolls and Smoky
Eggplant “S” Phylas, and Date & Pine Nut Maamool Cookies to perfection. Now, their
secrets are shared with their adorning public in this compendium of recipes from what
is, in my opinion, one of the most interesting sources in food right now.
Sweet • $35
By Yotam Ottolenghi and Helen Goh
This. Book. Is. Awesome! If you know
about food, you know that anything
that comes out of the Ottoleng-
hi hive-mind is as good as gold and
this book is no different. Chef Helen
Goh is a master of the baking arts her
talent is on full display in these pag-
es. Her Fig and Pistachio Frangipane
Tartlets are a delight and Tahini Halva
Brownies so good, they shouldn’t be
allowed. I’m not even going to pre-
tend that I wasn’t on the edge of my
seat for this book and was so pleased
that it was even better than my ex-
pectations. Which were very high.
If you’d like to learn a bit more about
Helen, click here for our Q&A as well
as a few of the glorious recipes from
her book.