This recipe book of desserts displays the incredible talent and diversity of 80 dessert chefs and their decadent creations. Some simple; some complicated; most made specifically for this book.
Battman photographed desserts with such names as Chocolate Heaven from Nicholas Lee of Mr. K’s, Chocolate Chip Baked Alaska from Emily Isaac of Union Square Cafe, Casablanca Cake from Florian Bellanger of Fauchon Paris, Prunes and Chestnuts Confit, Armagnac Ice Cream, and Crunchy Walnut Tuile from Pierre Garel of Alain Ducasse at the Essex House and Mango Cheesecake from Surbhi Sahni of Dévi.
Hardcover/Jacketed 12.5″ x 8.5″ – 152 Pages
76 Full Color Photos & Recipes.
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