Now for Some­thing Sweet

  • From the Publisher
November 18, 2019

Stun­ning recipes with heart and soul — I can­not wait to bake my way through this beau­ti­ful book’
- Helen Goh

We are always dream­ing of soft, airy, pale chif­fon cake, think­ing about choco­late-swirled, glossy yeast­ed babke, imag­in­ing flaky, chewy, jam­my strudel, bak­ing almond-stud­ded, cit­rus-glazed Dutch buns, fry­ing gold­en, syrup-drenched coiled fishue­las, bit­ing into hot, sug­ared jam-filled dough­nuts, eat­ing crisp-shelled, marsh­mal­lowy vanil­la-flecked meringues, feast­ing on sticky, steam­ing, sweet but­ter­scotch pud­ding and shar­ing it all with abun­dance and love…’

After three best-sell­ing cook­books, the irre­press­ible Mon­day Morn­ing Cook­ing Club returns with a stun­ning fourth book, a col­lec­tion of most­ly sweet heir­loom recipes that are as trea­sured as they are mouthwatering.

Now for Some­thing Sweet is the result of an inten­sive search to uncov­er, curate and cel­e­brate the very best, most cher­ished sweet recipes from the Jew­ish com­mu­ni­ty in Aus­tralia and around the world. (Includ­ing one out­stand­ing savoury chap­ter to pro­vide deli­cious relief from all the sweet­ness.) Along­side the recipes, they recount heart-warm­ing and poignant sto­ries of fam­i­ly, friend­ship, com­mu­ni­ty and survival.

Rang­ing from the straight­for­ward to the more elab­o­rate, these recipes are always impres­sive and often show stop­ping. From the sim­ple pas­sion­fruit-iced coconut slab cake to a Russ­ian yeast­ed kulich which is worth the day it takes to make, from quick-bake choco­late-sand­wiched romany cream bis­cuits to the per­fect vanil­la slice (mille feuille) for the home cook, this book has it all. Step-by-step how to’ guides for a few essen­tial tech­niques pro­vide a help­ing hand to those who need it, and the more com­plex recipes offer a chal­lenge for those who crave it.


Hav­ing this book at home is pure cosy joy’ — Nigel­la Lawson

The Mon­day Morn­ing Cook­ing Club is a remark­able excur­sion into the realm of com­fort food. You just want to eat every­thing.’ — Yotam Ottolenghi

Food from the home is my ulti­mate, espe­cial­ly when it has been tried, test­ed and loved by the Mon­day Morn­ing Cook­ing Club’ — Bill Granger

Discussion Questions