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


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?

Ta Da!

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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
6296c07d 7beb 4345 a135 80400f5f9009  Screen Shot 2017 05 09 at 1.38.58 PM At Long Last, Heres the Cover of Ottolenghis Next Book, Sweet
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.