Helen Goh was born in Malaysia and came to Australia with her family at age 11. A trained psychologist, she combines psychology practice with a cooking career, becoming head pastry chef at a landmark Melbourne restaurant before moving to London and joining Ottolenghi. Co-author with Yotam of the bestselling baking book Sweet and family food book Comfort, she has worked closely with him in recipe development for over 10 years, drawing widely on Asian, Western and Middle Eastern influences. Helen is a food columnist whose recipes appear in The Sydney Morning Herald, Guardian and Observer. She lives in London with her husband and two sons. @helen_goh_bakes

'Helen in her absolute element. It really doesn't get any better.'Yotam Ottolenghi'I have rarely leafed through a book and wanted so much to get into the kitchen!' Diana Henry'The unsung hero of your favorite Ottolenghi recipes takes the pen! Helen Goh knows the secret to brilliant baked goods: A story, a technique, a flavor combo, and a ratio produce something so much greater than the sum of its parts - simple, delicious, unadulterated JOY.' Christina Tosi, chef/founder, Milk Bar 'Baking & the Meaning of Life is a book that is breathtakingly unique in every way. In addition to a vast array of beautiful, inspiringly photographed photos, and approachable recipes, Helen's writing is a perfectly authentic reflection of her thoughts, spirit, and soul. The headnotes are graced with the two most important features for each recipe - what to expect flavor and texture/wise, and a charming personal history. This book, written by a master baker, goes beyond baking to an invaluable realm of human connection. The reader will be gifted not only with original, wonderful, and approachable recipes, but also a deep dive into the life of an extraordinary and beautiful person. Rose Levy Beranbaum, author of The Cake Bible, two times winner of the James Beard Award for Best Baking Books 'Helen Goh has written the kind of baking book I want to keep by the bedside as much as in the kitchen. These recipes are tender, generous, and profoundly human, infused with the flavors and sensibilities of a life lived across multiple continents. You'll come for the cakes (and stay for the shortbread), but what lingers is something more profound: an invitation to find joy, connection, and meaning in the act of baking. This is a book that understands how much of life can be folded into flour and butter. It's elegant, comforting, and quietly brilliant, just like Helen herself, and it reveals her quiet mastery of the bake.' Nik Sharma, author of The Flavor Equation and Veg-table, Editor at America's Test Kitchen 'This book is a must in every kitchen for Helen's fabulous baking recipes, learning the meaning of life is just a delicious bonus!' Jake Cohen, NYT bestselling author of Jew-ish and I Could Nosh

• IntroductionCook's Notes Chapter One: Giving, Receiving & Sharing Chocolate Mousse Tart with Ginger-Poached Pear Apricot Galettes with Chrysanthemum Frangipane Peach & Blueberry Buckle with Hazelnut Crumble Pistachio & Dried Sour Cherry Scrolls Vanilla & Nutmeg Crème Caramel Puttanesca Galette with Lemon Ricotta Hojicha Shortbread Cracked Wheat Loaf Potato, Garlic & Rosemary Focaccia Gnocco Fritto Dutch Baby Pancake with Mortadella & Rocket Dutch Baby Pancake with Berries & Yoghurt Cream Chocolate, Rosemary & Hazelnut Financier Roasted Pineapple with Coconut Fluff Cream Chapter 2: Nurturing A Very Good Apple Pie Chocolate Cake for Everyone Green Tea & Red Bean Brownies Crisp & Chewy Chocolate Chip Cookies Plum & Pistachio Bar Jude's 'Bababka' with Chocolate & Halva Banana, Pecan & Chia Bread Rice Pudding with Plums & Cardamom Apple, Blackberry & Yuzu Crumble Lao Gan Ma Cheese Biscuits Lunchbox Madeleines Wholemeal Sultana & Walnut Loaf Pita Cheese Crispies Red Curry Chicken & Vegetable Pies Caramelised Cinnamon Doughnut Cake Maple Graham Crackers Chapter 3: Celebrating Matildas Tribute Cake King's Coronation Scones with Morello Cherry Jam Giant Chocolate Macaron with Chestnut & Chantilly Cream Wimbledon Cake Brown Butter Durian & Coconut Brownie Ottolenghi Lemon & Labneh Cake Broccoli, Leek & Ricotta Pie Chocolate Tahini Cake with Sesame Brittle Banoffee Ice Cream Cake Chocolate Ginger Beer Cake Champagne & Blackcurrant Celebration Cake Carpathian Mountain Birthday Cake Chapter 4: Remembering & Continuity Italian Breakfast Cake with Olive Oil & Polenta Peanut & Goji Berry Rice Krispies Baked Nashi Pears with Five-Spice Chocolate 'Turtle' Pudding Favourite Orange Cake Quince Tarte Tatin with Normandy Cream Kopi Cake with Peanut Honeycomb Grissini with Nori & Shichimi Togarashi Prawn Sambal Buns Strawberry Iced Finger Buns Roasted Vegetable 'Pasties' with Kimchi & Cheddar Crepes with Red Bean Paste & Walnut Praline Lemon Ricotta Cheesecake Pandan & Coconut Chiffon Cake Upside Down Pineapple Cake with Salted Tamarind Caramel Chapter 5: Community & Belonging Blueberry & Vanilla Sugar Crackle Loaf Pistachio & Cumquat Amaretti Pickled Jalapeño & Cheddar Scones Rhubarb, Vanilla & Almond Tessellated Cake Fruit & Nut Biscotti with Lemon & Fennel Iced VoVo Mini Cakes Biko with Salted Coconut Caramel Fundraising Cornbread Plum, Almond & Lime Baby Cakes Pistachio & Pomegranate Madeleines (Very Addictive) Chewy Cheese Puffs Hazelnut Coffee Thins Lamb Schwarma Cigars One Penny Cake Nat's Double Drizzle Lemon Loaf Cake Spinach & Coconut Cake with Cream Cheese Icing Chapter 6: Ritual & Tradition Anzac Cake Challah with Artichoke & White Bean Hummus Karipap Ginger, Orange & Almond Florentines Apple Cakes with Ginger Glaze Winter Pavlova with Cranberry & Lime Travelling 'Speckled Bread' Ten Layer Honey Cake Peanut & Black Sesame Sand Biscuits Coconut Tuiles Vanillekipferl Shoo Fly Buns Golden Syrup Nut Tart with Figs Pineapple Ma'amoul Chapter 7: Learning, Growth & Achievement Perfect Vanilla Cupcakes Passionfruit & Dandelion Cookies Napkin Cakes with Jam & White Chocolate Cream Donovans Chocolate Hazelnut Bombe Alaska Breton Butter Cake with Apple & Prune Sticky Apple Pudding with Miso Butterscotch Carrot Layer Cake with Buckwheat Praline Lemon, Lime & Orange Brûlée Tart Hojicha Cheesecake Pear, Pepper & Parmesan Cake Gypsy Tart with Bay Leaves & Cereal Crumble Olive Oil Tortas with Sesame & Orange Persimmon & Pecan Cake with Maple Icing Acknowledgements Index

Helen Goh was born in Malaysia and came to Australia with her family at age 11. A trained psychologist, she combines psychology practice with a cooking career, becoming head pastry chef at a landmark Melbourne restaurant before moving to London and joining Ottolenghi. Co-author with Yotam of the bestselling baking book Sweet and family food book Comfort, she has worked closely with him in recipe development for over 10 years, drawing widely on Asian, Western and Middle Eastern influences. Helen is a food columnist whose recipes appear in The Sydney Morning Herald, Guardian and Observer. She lives in London with her husband and two sons. @helen_goh_bakes

'Helen in her absolute element. It really doesn't get any better.'Yotam Ottolenghi'I have rarely leafed through a book and wanted so much to get into the kitchen!' Diana Henry'The unsung hero of your favorite Ottolenghi recipes takes the pen! Helen Goh knows the secret to brilliant baked goods: A story, a technique, a flavor combo, and a ratio produce something so much greater than the sum of its parts - simple, delicious, unadulterated JOY.' Christina Tosi, chef/founder, Milk Bar 'Baking & the Meaning of Life is a book that is breathtakingly unique in every way. In addition to a vast array of beautiful, inspiringly photographed photos, and approachable recipes, Helen's writing is a perfectly authentic reflection of her thoughts, spirit, and soul. The headnotes are graced with the two most important features for each recipe - what to expect flavor and texture/wise, and a charming personal history. This book, written by a master baker, goes beyond baking to an invaluable realm of human connection. The reader will be gifted not only with original, wonderful, and approachable recipes, but also a deep dive into the life of an extraordinary and beautiful person. Rose Levy Beranbaum, author of The Cake Bible, two times winner of the James Beard Award for Best Baking Books 'Helen Goh has written the kind of baking book I want to keep by the bedside as much as in the kitchen. These recipes are tender, generous, and profoundly human, infused with the flavors and sensibilities of a life lived across multiple continents. You'll come for the cakes (and stay for the shortbread), but what lingers is something more profound: an invitation to find joy, connection, and meaning in the act of baking. This is a book that understands how much of life can be folded into flour and butter. It's elegant, comforting, and quietly brilliant, just like Helen herself, and it reveals her quiet mastery of the bake.' Nik Sharma, author of The Flavor Equation and Veg-table, Editor at America's Test Kitchen 'This book is a must in every kitchen for Helen's fabulous baking recipes, learning the meaning of life is just a delicious bonus!' Jake Cohen, NYT bestselling author of Jew-ish and I Could Nosh

• IntroductionCook's Notes Chapter One: Giving, Receiving & Sharing Chocolate Mousse Tart with Ginger-Poached Pear Apricot Galettes with Chrysanthemum Frangipane Peach & Blueberry Buckle with Hazelnut Crumble Pistachio & Dried Sour Cherry Scrolls Vanilla & Nutmeg Crème Caramel Puttanesca Galette with Lemon Ricotta Hojicha Shortbread Cracked Wheat Loaf Potato, Garlic & Rosemary Focaccia Gnocco Fritto Dutch Baby Pancake with Mortadella & Rocket Dutch Baby Pancake with Berries & Yoghurt Cream Chocolate, Rosemary & Hazelnut Financier Roasted Pineapple with Coconut Fluff Cream Chapter 2: Nurturing A Very Good Apple Pie Chocolate Cake for Everyone Green Tea & Red Bean Brownies Crisp & Chewy Chocolate Chip Cookies Plum & Pistachio Bar Jude's 'Bababka' with Chocolate & Halva Banana, Pecan & Chia Bread Rice Pudding with Plums & Cardamom Apple, Blackberry & Yuzu Crumble Lao Gan Ma Cheese Biscuits Lunchbox Madeleines Wholemeal Sultana & Walnut Loaf Pita Cheese Crispies Red Curry Chicken & Vegetable Pies Caramelised Cinnamon Doughnut Cake Maple Graham Crackers Chapter 3: Celebrating Matildas Tribute Cake King's Coronation Scones with Morello Cherry Jam Giant Chocolate Macaron with Chestnut & Chantilly Cream Wimbledon Cake Brown Butter Durian & Coconut Brownie Ottolenghi Lemon & Labneh Cake Broccoli, Leek & Ricotta Pie Chocolate Tahini Cake with Sesame Brittle Banoffee Ice Cream Cake Chocolate Ginger Beer Cake Champagne & Blackcurrant Celebration Cake Carpathian Mountain Birthday Cake Chapter 4: Remembering & Continuity Italian Breakfast Cake with Olive Oil & Polenta Peanut & Goji Berry Rice Krispies Baked Nashi Pears with Five-Spice Chocolate 'Turtle' Pudding Favourite Orange Cake Quince Tarte Tatin with Normandy Cream Kopi Cake with Peanut Honeycomb Grissini with Nori & Shichimi Togarashi Prawn Sambal Buns Strawberry Iced Finger Buns Roasted Vegetable 'Pasties' with Kimchi & Cheddar Crepes with Red Bean Paste & Walnut Praline Lemon Ricotta Cheesecake Pandan & Coconut Chiffon Cake Upside Down Pineapple Cake with Salted Tamarind Caramel Chapter 5: Community & Belonging Blueberry & Vanilla Sugar Crackle Loaf Pistachio & Cumquat Amaretti Pickled Jalapeño & Cheddar Scones Rhubarb, Vanilla & Almond Tessellated Cake Fruit & Nut Biscotti with Lemon & Fennel Iced VoVo Mini Cakes Biko with Salted Coconut Caramel Fundraising Cornbread Plum, Almond & Lime Baby Cakes Pistachio & Pomegranate Madeleines (Very Addictive) Chewy Cheese Puffs Hazelnut Coffee Thins Lamb Schwarma Cigars One Penny Cake Nat's Double Drizzle Lemon Loaf Cake Spinach & Coconut Cake with Cream Cheese Icing Chapter 6: Ritual & Tradition Anzac Cake Challah with Artichoke & White Bean Hummus Karipap Ginger, Orange & Almond Florentines Apple Cakes with Ginger Glaze Winter Pavlova with Cranberry & Lime Travelling 'Speckled Bread' Ten Layer Honey Cake Peanut & Black Sesame Sand Biscuits Coconut Tuiles Vanillekipferl Shoo Fly Buns Golden Syrup Nut Tart with Figs Pineapple Ma'amoul Chapter 7: Learning, Growth & Achievement Perfect Vanilla Cupcakes Passionfruit & Dandelion Cookies Napkin Cakes with Jam & White Chocolate Cream Donovans Chocolate Hazelnut Bombe Alaska Breton Butter Cake with Apple & Prune Sticky Apple Pudding with Miso Butterscotch Carrot Layer Cake with Buckwheat Praline Lemon, Lime & Orange Brûlée Tart Hojicha Cheesecake Pear, Pepper & Parmesan Cake Gypsy Tart with Bay Leaves & Cereal Crumble Olive Oil Tortas with Sesame & Orange Persimmon & Pecan Cake with Maple Icing Acknowledgements Index

Helen Goh was born in Malaysia and came to Australia with her family at age 11. A trained psychologist, she combines psychology practice with a cooking career, becoming head pastry chef at a landmark Melbourne restaurant before moving to London and joining Ottolenghi. Co-author with Yotam of the bestselling baking book Sweet and family food book Comfort, she has worked closely with him in recipe development for over 10 years, drawing widely on Asian, Western and Middle Eastern influences. Helen is a food columnist whose recipes appear in The Sydney Morning Herald, Guardian and Observer. She lives in London with her husband and two sons. @helen_goh_bakes

'Helen in her absolute element. It really doesn't get any better.'Yotam Ottolenghi'I have rarely leafed through a book and wanted so much to get into the kitchen!' Diana Henry'The unsung hero of your favorite Ottolenghi recipes takes the pen! Helen Goh knows the secret to brilliant baked goods: A story, a technique, a flavor combo, and a ratio produce something so much greater than the sum of its parts - simple, delicious, unadulterated JOY.' Christina Tosi, chef/founder, Milk Bar 'Baking & the Meaning of Life is a book that is breathtakingly unique in every way. In addition to a vast array of beautiful, inspiringly photographed photos, and approachable recipes, Helen's writing is a perfectly authentic reflection of her thoughts, spirit, and soul. The headnotes are graced with the two most important features for each recipe - what to expect flavor and texture/wise, and a charming personal history. This book, written by a master baker, goes beyond baking to an invaluable realm of human connection. The reader will be gifted not only with original, wonderful, and approachable recipes, but also a deep dive into the life of an extraordinary and beautiful person. Rose Levy Beranbaum, author of The Cake Bible, two times winner of the James Beard Award for Best Baking Books 'Helen Goh has written the kind of baking book I want to keep by the bedside as much as in the kitchen. These recipes are tender, generous, and profoundly human, infused with the flavors and sensibilities of a life lived across multiple continents. You'll come for the cakes (and stay for the shortbread), but what lingers is something more profound: an invitation to find joy, connection, and meaning in the act of baking. This is a book that understands how much of life can be folded into flour and butter. It's elegant, comforting, and quietly brilliant, just like Helen herself, and it reveals her quiet mastery of the bake.' Nik Sharma, author of The Flavor Equation and Veg-table, Editor at America's Test Kitchen 'This book is a must in every kitchen for Helen's fabulous baking recipes, learning the meaning of life is just a delicious bonus!' Jake Cohen, NYT bestselling author of Jew-ish and I Could Nosh

• IntroductionCook's Notes Chapter One: Giving, Receiving & Sharing Chocolate Mousse Tart with Ginger-Poached Pear Apricot Galettes with Chrysanthemum Frangipane Peach & Blueberry Buckle with Hazelnut Crumble Pistachio & Dried Sour Cherry Scrolls Vanilla & Nutmeg Crème Caramel Puttanesca Galette with Lemon Ricotta Hojicha Shortbread Cracked Wheat Loaf Potato, Garlic & Rosemary Focaccia Gnocco Fritto Dutch Baby Pancake with Mortadella & Rocket Dutch Baby Pancake with Berries & Yoghurt Cream Chocolate, Rosemary & Hazelnut Financier Roasted Pineapple with Coconut Fluff Cream Chapter 2: Nurturing A Very Good Apple Pie Chocolate Cake for Everyone Green Tea & Red Bean Brownies Crisp & Chewy Chocolate Chip Cookies Plum & Pistachio Bar Jude's 'Bababka' with Chocolate & Halva Banana, Pecan & Chia Bread Rice Pudding with Plums & Cardamom Apple, Blackberry & Yuzu Crumble Lao Gan Ma Cheese Biscuits Lunchbox Madeleines Wholemeal Sultana & Walnut Loaf Pita Cheese Crispies Red Curry Chicken & Vegetable Pies Caramelised Cinnamon Doughnut Cake Maple Graham Crackers Chapter 3: Celebrating Matildas Tribute Cake King's Coronation Scones with Morello Cherry Jam Giant Chocolate Macaron with Chestnut & Chantilly Cream Wimbledon Cake Brown Butter Durian & Coconut Brownie Ottolenghi Lemon & Labneh Cake Broccoli, Leek & Ricotta Pie Chocolate Tahini Cake with Sesame Brittle Banoffee Ice Cream Cake Chocolate Ginger Beer Cake Champagne & Blackcurrant Celebration Cake Carpathian Mountain Birthday Cake Chapter 4: Remembering & Continuity Italian Breakfast Cake with Olive Oil & Polenta Peanut & Goji Berry Rice Krispies Baked Nashi Pears with Five-Spice Chocolate 'Turtle' Pudding Favourite Orange Cake Quince Tarte Tatin with Normandy Cream Kopi Cake with Peanut Honeycomb Grissini with Nori & Shichimi Togarashi Prawn Sambal Buns Strawberry Iced Finger Buns Roasted Vegetable 'Pasties' with Kimchi & Cheddar Crepes with Red Bean Paste & Walnut Praline Lemon Ricotta Cheesecake Pandan & Coconut Chiffon Cake Upside Down Pineapple Cake with Salted Tamarind Caramel Chapter 5: Community & Belonging Blueberry & Vanilla Sugar Crackle Loaf Pistachio & Cumquat Amaretti Pickled Jalapeño & Cheddar Scones Rhubarb, Vanilla & Almond Tessellated Cake Fruit & Nut Biscotti with Lemon & Fennel Iced VoVo Mini Cakes Biko with Salted Coconut Caramel Fundraising Cornbread Plum, Almond & Lime Baby Cakes Pistachio & Pomegranate Madeleines (Very Addictive) Chewy Cheese Puffs Hazelnut Coffee Thins Lamb Schwarma Cigars One Penny Cake Nat's Double Drizzle Lemon Loaf Cake Spinach & Coconut Cake with Cream Cheese Icing Chapter 6: Ritual & Tradition Anzac Cake Challah with Artichoke & White Bean Hummus Karipap Ginger, Orange & Almond Florentines Apple Cakes with Ginger Glaze Winter Pavlova with Cranberry & Lime Travelling 'Speckled Bread' Ten Layer Honey Cake Peanut & Black Sesame Sand Biscuits Coconut Tuiles Vanillekipferl Shoo Fly Buns Golden Syrup Nut Tart with Figs Pineapple Ma'amoul Chapter 7: Learning, Growth & Achievement Perfect Vanilla Cupcakes Passionfruit & Dandelion Cookies Napkin Cakes with Jam & White Chocolate Cream Donovans Chocolate Hazelnut Bombe Alaska Breton Butter Cake with Apple & Prune Sticky Apple Pudding with Miso Butterscotch Carrot Layer Cake with Buckwheat Praline Lemon, Lime & Orange Brûlée Tart Hojicha Cheesecake Pear, Pepper & Parmesan Cake Gypsy Tart with Bay Leaves & Cereal Crumble Olive Oil Tortas with Sesame & Orange Persimmon & Pecan Cake with Maple Icing Acknowledgements Index