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Published byQuadrille Publishing, 2010, hardcover, illustrated, index, 223 pages, condition: as new.
This is a collection of dessert recipes from Britain's most talked about chef. It begins by dealing with building blocks such as fruit coulis, purees and mousses, and then goes on to deal with stand alone recipes."
Although I will say that you need a more professional mixer, cookware and money to make most of these recipes, they are quite well done. The book features interesting combos like the Baked Roasted Baby Pineapples with cloves and Chinese Five-Spice Powder, or Apricot and Cinnamon Mousse, or even Red Berries with Hibiscus and Basil Syrup. The pictures were gorgeous, but I wished there were more of them. He is very good at explaining techniques, equipment and basics to those of us without advanced culinary training. I forget that he was trained as a pastry chef first before he went on to have all the other qualifications of a Michelin-level chef. Plus it has a foreword by another of my favourite chefs, Anthony Bourdain, who is also impressed with his cooking. I would love to own this book for my cookbook collection!
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