ニューヨーク・タイムズのインスタグラム(nytimes) - 9月20日 06時57分

Yotam @Ottolenghi is probably best known for his produce-forward Mediterranean cooking. But he also considers himself a pastry chef and a “notoriously sweet-toothed being with an insatiable appetite for cakes.” He writes fondly of his friendship with @helen_goh_bakes, a psychologist and “product developer” for #Ottolenghi. Together they spent a decade toying around with dessert recipes and spent 3 years working on “Sweet,” his first book dedicated solely to sweets. That included many days tasting various sweets in @ottolenghi’s test kitchen in North London. Those days were “long and intense, sugar being both the fuel enabling us to carry on and the focus of our in-depth discussions.” Ultimately, @ottolenghi writes, “The combination of the child whose enthusiasm never wanes and the nerd who won’t rest until it’s perfect led to some pretty sweet results.” Here’s one of them: a pistachio and #rosewater semolina cake, photographed by @andrewscrivani for @nytfood. Making this #cake is “a labor of love,” @ottolenghi writes, “but that’s only appropriate, for a cake adorned with rose petals.” Visit the link in our profile to get the #NYTCooking recipe. #??

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