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?
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.)
More: The wee treat that Goh thinks defines London.
For the first time, just for you, here's a look at the final cover. Drumroll please.....
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
- 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:
Okay book critics, tell us what you think of the cover in the comments.
Written by: Ali Slagle
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7 Comments
different cover photos for the U.S. and the U.K. editions. I read Ottolenghi selected the images.
The U.K. Image is a dynamic swirl of baking zest. The U.S. is a dramatic statement of baking elegance.
I am curious to learn how others interpret this photo, to discover the particular niche of bakers this image woos.
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