• Eat Your Books

  Also published in the US as "Golden: Sweet & Savory Baked Delights from the Ovens of London's Honey & Co." (2016).

Notes about Recipes in this book

• Pear & ginger jam

  • Vee24 on September 28, 2018

    Very different flavour combo, tastes better after a few months

  • anniecc on August 28, 2025

    This is one of the most delicious jams I’ve ever had. I wouldn’t recommend relying on the timings in the recipe - it specifies 50 minutes total boiling time, but my jam reached setting point after 25 minutes.

• Apricot & elderflower jam

  • dogo on July 14, 2025

    very nice flavor combination! Only next time i would use jam sugar / pecan because I like firm set jam. Also would cut don on the sugar because the jam is overly sweet.

• Quince jam

  • Anea25 on September 29, 2025

    jam didn't set. I seem to have issues with this book jam recipes ....

• Orange, thyme & cardamom marmalade

  • e_ballad on November 26, 2016

    You can tell a good cookbook by judging how quickly you make a recipe from it. I read this recipe & was instantly transported to the kitchen. I will make the disclaimer that I only had a few stray blood oranges that were at the end of their season, but this marmalade is exquisite & I can't envisage that a difference in orange variety would detract from that.

• Fitzrovia buns

  • ChelseaP on May 22, 2021

    Amazing and delicious buns! I love anything with pistachios or sour cherries and these have both so had to make them and was not disappointed.

• Pistachio, rose & strawberry buns

  • MmeFleiss on August 16, 2016

    This tastes amazing and is worth the price of the book alone!

  • RosieB on December 10, 2016

    I made these based on the last review and I can confirm they are delicious. Just like something from an upmarket bakery. They are a bit fiddly but definitely worth the effort.

  • ChelseaP on August 05, 2021

    Absolutely phenomenal! Freeze really well too.

• Salty-sweet orange & tahini pretzels

  • corylavell on January 30, 2021

    Very little trouble for a yeast raised recipe - overnight fridge rest made them hard to shape, but I’m always impatient with breakfast pastries and never let them rise properly. They weren’t too sweet and were great later on with jam or chocolate spread. (Or peanut butter...)

• Maakouda

  • Vee24 on September 28, 2018

    This was super easy and really tasty, I just added a few tsps of chilli flakes.

• Herb frittata (Ljjeh)

  • Josh.lehrer on July 12, 2025

    Used goat cheese instead of feta. Tastes very springy. The mint is delicious. I also feel like peas would be good in it

• Merguez sausage rolls

  • RosieB on November 23, 2016

    These are delicious and pretty easy to make if your dough has been made in advance.

• Oat, hazelnut & currant biscuits

  • RosieB on November 23, 2016

    Absolutely delicious. Great on their own or with cheese. A great gift.

• Coconut slice

  • stockholm28 on January 05, 2020

    This was great (and very rich). If you love chocolate and coconut, this basically tastes like the best almond joy that you have ever eaten (with the addition of sour cherries and pistachios). This recipe is also included in Food 52 Genius Desserts. It is gluten free.

  • ChelseaP on May 22, 2021

    One of the nicest slices out there. We take slices very seriously in New Zealand and this one is to die for. The sour cherries and pistachios make it! Keeps really well too.

• Oat slices with apricots & orange blossom

  • Lepa on May 18, 2017

    Very disappointing. This turned out to be a tacky, overly sweet mess. My bars look nothing like the ones pictured. I used rolled oats, like the recipe requires, but the pictures look like the oats were finer than mine. In any case, the texture was all wrong. Gloopy and oily. The taste wasn't so good. My four year old said it was "too sweet" and refused to eat it. I think a tiny bit of salt would have balanced the flavors more but I don't think I'll try this recipe again. In fact, I suspect that I'll have to throw most of the bars out, as nobody in my house wants to eat them.

• Soured cream, pecan & cinnamon mini loaves

  • Bradley on May 28, 2019

    I made a large loaf. Superb cake. Beautiful warm plus, it was lovely 2-3 days later

  • chawkins on April 12, 2021

    I don’t know what impelled me to make this: I don’t have an 8-well mini loaf pan, I don’t have self rising flour and I have no idea what soured cream is. Anyway, I forged ahead and added 2 t of baking powder and 1/3 t salt to my all purpose flour as suggested by KAF as a substitution for the self rising flour, used sour cream for the soured cream and baked as a large loaf in a regular loaf pan. The loaf turned out to be very tasty, but the baking time was way off from what was suggested in the recipe for a single large loaf. I baked with convection at 350F for over an hour. I lost track of the time after a while, just kept checking until it was done. Also, the middle layer of sprinkle sank to the bottom just like his picture.

  • ChelseaP on August 05, 2021

    Made exactly as the recipe is written. These were cute and absolutely delicious. The cinnamon and pecan combo is so good. Can't wait to make them again.

• Ginger & date cake

  • Lepa on March 05, 2021

    This was just okay. I like spice cakes but this one was a bit too dense and full of dates and sweet for us.

• Fig, orange & walnut loaf

  • Lepa on June 06, 2017

    This is delicious with butter and marmalade. I was a bit concerned that it would be too sweet when I was making it but the end result was perfect. The spices are really lovely and the texture is perfect.

  • BecBakes22 on September 29, 2017

    This loaf was the reason I bought this cookbook. I tried it when I went to Honey & Co and immediately decided I must buy the baking cookbook. The recipe did not disappoint. Even though it requires a little extra effort to make the sweet spice mix and I originally had trouble finding Mahleb the fresh spice mix is totally worth it. Since looking for Mahleb I have noticed it in many delis and Lebanese grocers in Melbourne, both whole and already ground, so it can be found! This is really a tasty and different loaf that will impress your friends.

• Poppy seed roses

  • Charlotte_vandenberg on May 01, 2017

    Used half of a batch of dough, used the other dough for the chocolate bread which was delicious. Expectations were therefore high for these roses. I used whole poppy seeds instead of ground because I didn't have a mortar and pestle. Probably that's why the filling was to wet. I didn't add the egg that was in the recipe. Probably I didn't follow the recipe enough, will try again!

• Chocolate, hazelnut & cinnamon krantz loaf

  • Charlotte_vandenberg on April 27, 2017

    Does not require too much work, and was delicious. Since it was chilly, I let the dough prove much longer than was recommended. Came out wonderful and airy.

• Apple cake with lemon & chocolate flakes

  • stockholm28 on May 08, 2020

    I didn’t care for this. The fennel was too strong for me. The combo of whisky, apples, lemon, nutmeg, ground fennel, and chocolate not to my taste.

  • sharifah on March 28, 2026

    Quite a strong fennel taste. Less overpowering on the second day. Very moist cake, almost wet. Very apple-y and lemony. Didn’t quite taste the whisky or chocolate. It’s an okay cake as a variation, but I probably wouldn’t make it again ???????

• Spiced carrot & walnut cake

  • Lepa on May 13, 2017

    This is just okay. It was a bit too moist/oily for my taste and there is a ton of sugar in this. I think I wanted something more cake-like in texture. My kids, of course, ate it without complaint.

  • Vee24 on September 28, 2018

    Tastes better after a week or so.

• Butternut squash, currant & pecan loaf

  • Lepa on October 18, 2018

    This cake is not pretty but it is delicious. The spice mixture really complements the squash, pecans and currants. I turned the heat down to 350 after the first 35 minutes because it was getting so dark and it was perfect after another 25 minutes. I can't wait to have a piece with my coffee tomorrow morning!

• Courgette, golden raisin & pistachio cake

  • Lepa on July 05, 2018

    This is a nice zucchini bread. My kids loved it. I baked it at 375 for 55 minutes and another 5 minutes at 350 to make sure it was cooked through. After I was done I realized that I forgot the granulated sugar and just used the brown and the sweetness is just right. I will probably make it like this again, as some of the cakes in this book are a bit too sweet for me.

  • Vee24 on September 28, 2018

    Love this cake, very easy to make, do reduce the sugar thou, as it is very sweet

  • a2cook on January 27, 2019

    This is a very very good cake! I love the unusual flavors. The ginger and star anise is subtle yet noticeable (even more so on the next day). I found the cake a bit too sweet, so I’ll experiment with reducing the sugar by 50 - 100 grams next time.

  • eeeve on August 30, 2025

    This didn’t work for me, the cake never properly cooked through, it’s still moist and dense at the bottom despite baking for an extra half hour. (And I had squeezed the grated courgettes off their liquid!) It doesn’t taste bad, but the texture is somewhat off putting. Won’t repeat.

• Pear, ginger & olive oil cake

  • Lepa on October 18, 2017

    This was easy to mix together and it's very good. It took about 70 minutes before the inside was fully baked.

  • Emily Hope on October 22, 2017

    The flavor of this cake is really delicious, but I had trouble with the baking -- after well over the specified baking time, the very middle of the loaf was still not fully cooked. I finally pulled it out and it sunk in the middle. Unsurprisingly, the edges were dry and overcooked. It seemed to me like the pan might be too small for the amount of batter -- may try again in a 9x5 pan, or just a square baking pan.

  • Vee24 on September 28, 2018

    I veganised this recipe, added 2tbsp ground flaxseed in 6tbsp warm water( let it thicken) dough was a quite dry so added a couple of splashes of coconut milk. It did take longer then the allocated time, it did sink a little. However it was very tasty, quite an unusual flavour, will be baking this again.

  • Anea25 on May 18, 2024

    needed 20 extra minutes in the oven

• Balkan cheese bread

  • Yildiz100 on August 20, 2019

    I love leeks but felt they were too prominent in this. The cheese topping seems like too much when you put it on the dough, but not after baking. However, you have to push the cheese into the dough way harder than you think, like all the way to the bottom of the pan. If I made this again I would do this here and there, maybe make a nice pattern, and I'd probably sub scallion for the leeks.

• Peach, vanilla & fennel seed mini loaves

  • Lepa on August 22, 2018

    This is an unique and tasty little cake. I made one cake in a standard loaf pan and it took 60-65 minutes before it was done in the middle. The loaf has a nice texture and the fennel seeds and peaches give it a lovely flavor.

• Chocolate & pistachio cookies

  • LadyCJKT on June 17, 2018

    These are absolutely delicious and I would highly recommend baking them. Mine were in the oven about a minute too long although still make delicious cookies. I have frozen half the batch I made to be baked at a later date.

• Tahini sandwich cookies filled with white chocolate & rose

  • Caja on February 25, 2025

    Loved it! Came out a bit thick, overpowered thee filling. Maximum amount of rose. Would try adding less flour to see if they spread a bit

• Coconut & chocolate cake

  • RosieB on December 12, 2016

    This cake is absolutely fantastic. I had all the ingredients on hand. Made for desert to take to friends. What a hit. I bought organic coconut flakes to garnish.

• Coffee, cardamom & walnut cake

  • Vee24 on September 28, 2018

    This is best coffee and walnut cake I have ever had, it's beyond amazing

• Ms Marmite Lover

  ...this book is a bargain in terms of content, it has almost 150 recipes...divided up in chapters by time of day...international, with an emphasis on Middle Eastern and Israeli baking.

  Full review

• Food52

  You’ll like this book if: You want to bake with all those Middle Eastern flavors you’ve been cooking with lately...if you think of baked goods as something you like to enjoy throughout the day...

  Full review