While many of us have joyously trotted through Ottolenghi's mostly-savory oeuvres—charring and roasting and puréeing eggplant, dribbling sumac into our cocktails and salads and down our aprons—did you know that Ottolenghi started his cooking career as a pastry chef?
For the first time, just for you, here's a look at the final cover. Drumroll please.....
It’s a beautiful cover full of all the sweet things I want to eat.
Can you even handle the anticipation?
Ottolenghi loves the cover choice because:
"It captures the bounty and beauty of the recipes in the book. These are recipes that are stop-in-your tracks delicious but also made for the home cook. We wanted to convey these two things—epically delicious and totally make-able—on the cover. "
In Ottolenghi's kitchen (and soon, yours), that means recipes like:
Orange and Star Anise Shortbread
Soft Date and Oat Bars
Salted Almond Meringues
Apricot and Amaretto Cheesecake
Frozen Espresso Parfait for a Crowd
Chocolate Layer Cake with Coffee, Walnut, and Rosewater