The Square: The Cookbook, Volume 2: Sweet by Philip Howard

  • Almond-milk yoghurt with plum compote, Champagne and a bay sugared beignet

    from The Square: The Cookbook, Volume 2: Sweet The Square by Philip Howard

    • Categories: Fried doughs; Sauces for desserts; Dessert; French
    • Ingredients: flaked almonds; whipping cream; caster sugar; vanilla pods; Greek yoghurt; plums; bay leaves; Champagne wine; lemons; apple juice; gelatine leaves; vegetable oil
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Reviews about this book

  • Great British Chefs

    ...a clear and powerful insight into the ingenious processes of an amazingly talented chef, and into the level of creativity, passion and dedication needed to create such a highly acclaimed restaurant

    Full review
  • ISBN 10 1906650829
  • ISBN 13 9781906650827
  • Published Jul 18 2013
  • Format Hardcover
  • Page Count 320
  • Language English
  • Countries United Kingdom
  • Publisher Absolute Press
  • Imprint Absolute Press

Publishers Text

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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