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Itamar Srulovich - Golden: Sweet & Savory Baked Delights from the Ovens of London¿s Honey & Co.

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I want to make every recipe in this book. . . . And you should, too!--David Lebovitz, author of My Paris Kitchen and Ready for Dessert Comforting breads, buns, pastries, cakes, cookies, and other baked delights from the Middle East Theres always something sweet in the oven at Honey & Co., the tiny restaurant in London where the day is marked by what comes out of the pastry section. In the morning, sticky buns are stuffed full of cherries and pistachios; loaves of rich dough are rolled with chocolate, hazelnuts, and cinnamon. Lunch is a crisp, crumbly shell of pastry filled with spiced lamb or burnt eggplant, and at teatime there are cheesecakes and fruitcakes, small cakes, and massive cookies-so many treats that its hard to choose one. And after dinner? Poached peaches with roses, something sweet and salty drenched in orange blossom syrup, or maybe even a piece of fresh marzipan. This is the magic of Middle Eastern soul food. This is Golden. Previously published in the United Kingdom as Honey and Co: The Baking Book

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Copyright 2015 by Saritamar Media Limited

Photography copyright by 2015 Patricia Niven

Cover design by Alice Laurent

Cover photographs by Patricia Niven

Cover copyright 2016 by Hachette Book Group, Inc.

Hachette Book Group supports the right to free expression and the value of copyright. The purpose of copyright is to encourage writers and artists to produce the creative works that enrich our culture.

The scanning, uploading, and distribution of this book without permission is a theft of the authors intellectual property. If you would like permission to use material from the book (other than for review purposes), please contact permissions@hbgusa.com. Thank you for your support of the authors rights.

Little, Brown and Company

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First ebook edition: November 2016

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I got hunger is taken from the song Got the Hunger? from the album Pot of Gold. Written by Alice Russell and Alex Cowan. Appears courtesy of 5MM Publishing.

ISBN 978-0-316-54485-6

E3-20160915-JV-PC

Honey & Co.: The Cookbook

With all my love and admiration to my amazing parents Hazel and Jeff You - photo 2

With all my love and admiration to my amazing parents (Hazel and Jeff).

You inspire me. Sarit

To my mum Eilat for her love and all the sweetness in life Itamar I got - photo 3

To my mum (Eilat) for her love and all the sweetness in life. Itamar

I got hunger Alice Russell - photo 4

I got hunger. Alice Russell

A restaurant even a small one like ours is a wate - photo 5
A restaurant even a small one like ours is a watering hole a crossroads - photo 6
A restaurant even a small one like ours is a watering hole a crossroads - photo 7
A restaurant even a small one like ours is a watering hole a crossroads - photo 8

A restaurant, even a small one like ours , is a watering hole, a crossroads where people meet (by chance or design), to rest, to replenish. Dozens of people from all walks of life in Londons mad parade pass through our doors every day, all through the day. From the quiet early-morning coffee and Fitzrovia bun for the road, through the manic, slightly crazed rush of lunch, to the last licked dessertspoon of dinner, our ten tables will be set, cleared, cleaned and set again constantly. An endless stream of suppliers and delivery men fill our stores and fridges with produce from all over the world: British berries, French wine, Lebanese spice, nuts from California, chocolate and vanilla from the African shores, Indian rice, cut flowers from Hollandall find space under our tiny roof, for the pleasure of our customers and ourselves.

A restaurant can have a life of its own. It can grow so quickly, seemingly unaided; at first it was just the two of us, doing everything, but now there are many of us working in Honey & Co. As I write this we have three pastry chefs and five chefs in the kitchen, three kitchen porters running up and down the stairs, seven waiters and shift managers working the floor upstairs, Louisa in the office and the two of us, trying to find a bit of space to work.

A restaurant is a machine with many moving parts. In order for things to fall into place time and again, it needs to have a culture, a routine, and at the heart of our routine is our baking. Even though it is only a part of what we do, the pastry section is the backbone of the operation, the driving force and the powerhouse. What baking requires represents everything we want our staff to have and our customers to feelconsideration, concentration, experience and patience, of course, but also a lot of passion, greed, an eagerness to please on an industrial scale and a great big heart. Our days are governed now by the rhythm of the pastry: weighing, mixing, kneading, shaping, baking, chilling, glazing, serving.

A restaurant takes the shape of the people in it, customers and staff. We never planned to have such an elaborate pastry offeringI originally thought we would do only one type of breadbut the selection grew rapidly. The cakes came about because we wanted something tempting in the window to lure people in, the desserts happened because of a friends remark, the breakfast bakes because we needed to bring the morning trade to life. It all seemed gradual, almost accidental, but with hindsight I can say that the growth of our pastry was inevitable. I am a complete sweet tooth, always dreaming of new cakes and sweet things, while my wife has been baking all her life, and has a great passion and talent for it. You could almost say that baking is her favorite form of interaction with the world. I dont think Im biased in considering her one of the best bakers in the world (although of course I am), and all of us at Honey & Co, employees and patrons alike, are united in our admiration and love for her gift. And the rest of the team are just as sugar-mad as we areGiorgia, our pastry chef, lights up most when she talks about cakes; Julia and HD are always snuffling up the sweet offcuts; the girls upstairs argue constantly about which cake is their favorite, and each tries to convince our customers that their choice is best.

A purple plastic folder sits on the shelf in the past - photo 9
A purple plastic folder sits on the shelf in the pastry section In it are neat - photo 10
A purple plastic folder sits on the shelf in the pastry section In it are neat - photo 11
A purple plastic folder sits on the shelf in the pastry section In it are neat - photo 12

A purple plastic folder sits on the shelf in the pastry section. In it are neat spreadsheets containing pastry recipes that my wife has collected throughout her baking life. It has been with us for years now, since long before we opened our restaurant. It is divided into categoriessponges, mousses, biscuits etc.and each recipe has a note about its originfrom famous patisseries to Barrys mom, busy brasseries to Michelin-starred kitchensand another note about the end result, things like freezes well, not too sweet or just plain delicious.

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