Honey & Co: The Baking Book by Sarit Packer and Itamar Srulovich

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Notes about this book

Notes about Recipes in this book

  • Pistachio, rose & strawberry buns

    • 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.

    • MmeFleiss on August 16, 2016

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

    • ChelseaP on August 05, 2021

      Absolutely phenomenal! Freeze really well too.

  • 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 & 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.

  • Pear, ginger & olive oil cake

    • 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.

    • 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.

    • 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.

  • Soured cream, pecan & cinnamon mini loaves

    • 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.

    • Bradley on May 28, 2019

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

    • 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.

  • 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.

  • 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...)

  • 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.

  • 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.

  • Fig, orange & walnut loaf

    • 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.

    • 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.

  • 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.

  • Courgette, golden raisin & pistachio cake

    • 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.

    • 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

  • 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.

  • 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.

  • 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!

  • 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.

  • 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.

  • 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.

  • 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.

  • Coffee, cardamom & walnut cake

    • Vee24 on September 28, 2018

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

  • Pear & ginger jam

    • Vee24 on September 28, 2018

      Very different flavour combo, tastes better after a few months

  • Maakouda

    • Vee24 on September 28, 2018

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

  • 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.

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Reviews about this book

  • 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
  • ISBN 10 1444735004
  • ISBN 13 9781444735000
  • Published Jul 02 2015
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries United Kingdom
  • Publisher Hodder & Stoughton General Division
  • Imprint Saltyard Books

Publishers Text

Our day is marked by what comes out of the pastry section, and there's always something good on the way: sticky buns full of cherries and pistachios in the morning; a loaf of rich dough rolled with chocolate, hazelnuts and cinnamon that has been proving since dawn and comes out of the oven fresh for elevenses. Lunch is a crisp, crumbly shell of pastry filled with spiced lamb or burnt aubergine, and at teatime there are cheesecakes and fruit cakes, small cakes and massive cookies - so many cakes that it's hard to choose one. (There's no need to worry, whatever you choose will be great!) After dinner there might be poached peaches with roses or something more traditional, sweet and salty Knafe drenched in orange blossom syrup, or maybe just a small piece of fresh marzipan. There's something sweet, something in the oven for everyone, all day long - welcome to Honey & Co.

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