The second volume of the extraordinary work from two-Michelin-star
chef, Philip Howard that began in September 2012 with The Square:
The Cookbook Volume 1: Savoury. Regarded amongst his peers as one
of the world's great culinary artists, his lifetime of dedication
and creativity have gone into writing this monumental work of
gastronomic creativity and technical expertise. The Square: The
Cookbook Volume 2: Sweet gives precise instructions on how to
create food of top Michelin standard. Meticulous, detailed and
fiercely intelligent, this is a book that will set the benchmark
for books of the highest culinary ambition. Featuring brilliant
dishes such as his signature Brillat Savarin Cheesecake with
Passion Fruit and Lime, and Lemon Posset with a Blueberry Compote
and Warm Vanilla Beignets. Philip Howard's incredible second volume
features a full repertoire of sweet recipes, each accompanied by
the beautiful photography of Jean Cazals. A must-have book for all
chefs, but a great book for keen amateurs and serious foodies
alike.
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