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Looking For Something Different? A Book like No Other by Genevieve Meli & Battman

$35.00 $25.00

Product Description

Foodies and nature lovers rejoice! Battman, known for his distinguished relationship with photography, has collaborated with Genevieve Meli and the nature of New York City’s public parks to create Sweet Nature. With 56 recipes, this compilation of Meli’s best desserts can easily make their way into any kitchen and into the mouths of many exuberantly sweet-toothed individuals!

            In this newest cookbook, Battman uses the lush greenery of NYC as a backdrop in which he carefully nestles Meli’s delicious confections to exemplify their relationship to their primary roots in nature. The contrast of glassware against the bare Earthy ground seems to be the only thing out of place in these photos; serving as a clever reminder that these dishes are in fact normally enjoyed in a formal setting. The rich colors of chocolates and palettes of floral hues in these desserts serve as a curtsy to nature’s bountiful gifts unto the culinary world.

Battman’s crafty arrangement of Meli’s desserts will leave viewers wondering if bonbons really would serve better as gifts from the trees and how to enjoy hot chocolate from teacups while sitting on the grass. Whether you’re a fan of Battman’s quirky snaps or or looking for some new ideas in plating, this book is definitely one for your collection!

 Genevieve Meli is the Executive Pastry Chef of Il Buco and Il Buco Alimentari in New York City. She is a graduate of the Culinary Institute of America in Hyde Park, NY and attended The Notter School for Sugar Pulling. Her work has been featured in the New York Times, New York Times Magazine, and The Village Voice. Genevieve has appeared on the Food Network television series, Sweet Genius. She has had the privilege of working under the tutelage of some of the finest culinary artisans in the world- Francisco Migoya, Dominique, Rahael Haasz, Michael Laiskonis, and Jacques Torres. Sweet Nature is Genevieve Meli s first book. The photography is by the renowned photographer Battman. 

The foreword was written by awarding Chef Francisco Migoya.

Additional Information

Weight 2 lbs
Dimensions 8 x 10 x 8 in

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