BooksNew & NowDessertMiddle-Eastern Cooking

At Long Last, Here's the Cover of Ottolenghi's Next Book, Sweet

7 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

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?

The Recipes Ottolenghi Includes in Every Book (& How He Tweaks Them)

The Recipes Ottolenghi Includes in Every Book (& How He T... by Sarah Jampel

+
Ottolenghi, Jerusalem, Plenty More

Ottolenghi, Jerusalem, Plenty More

From $35

In his first full dive into sweets, he's publishing Sweet: Desserts from London's Ottolenghi with his pastry chef and longtime collaborator, Helen Goh, in October. (He's also writing about desserts for the New York Times these days.)

Advertisement

More: The wee treat that Goh thinks defines London.

Ottolenghi + Goh

Ottolenghi + Goh

The Wee Treat That Wowed Ottolenghi's Pastry Chef

The Wee Treat That Wowed Ottolenghi's Pastry Chef by Helen

+

For the first time, just for you, here's a look at the final cover. Drumroll please.....

Can you even handle the anticipation?

Advertisement

Ta Da!

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
  • Gingerbread with Brandy Apples and Crème Fraîche
A peak at the book's interior, from Ten Speed's fall 2017 catalog.

The cookbook hits shelves October 3. To help pass the time, here's a smattering of all things Ottolenghi:

How to Navigate Ottolenghi's Suite of Books

How to Navigate Ottolenghi's Suite of Books by Sarah Jampel

+
Ottolenghi, Jerusalem, Plenty More

Ottolenghi, Jerusalem, Plenty More

From $35
In the Kitchen with Ottolenghi and NOPI Head Chef Ramael Scully

In the Kitchen with Ottolenghi and NOPI Head Chef Ramael ... by The Curious Pear

+
Apple and Olive Oil Cake with Maple Icing

Apple and Olive Oil Cake with Maple Icing by Yotam Ottolenghi

11 Recipes from the Genius Yotam Ottolenghi

11 Recipes from the Genius Yotam Ottolenghi by Hannah Petertil

+
NOPI: The Cookbook by Yotam Ottolenghi & Ramael Scully, Signed Copy

NOPI: The Cookbook by Yotam Ottolenghi & Ramael Scully, S...

$40
Joan Nathan & Yotam Ottolenghi on Where the Jewish Food World Is

Joan Nathan & Yotam Ottolenghi on Where the Jewish Food W... by Yotam Ottolenghi

+
A Streamlined, One-Pot Wonder Risotto—the Ottolenghi Way

A Streamlined, One-Pot Wonder Risotto—the Ottolenghi Way by Alexandra Stafford

+

Okay book critics, tell us what you think of the cover in the comments.