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A collection of highly accomplished recipes showcasing Phil Howard’s inimitable take on all things sweet. A volume of meticulously written recipes with accompanying images by the award winning photographer Jean Cazals.
Split into 12 chapters the book is home to the insights of a chef who’s reputation for outstanding desserts was gained through the delivery of pleasure rather than technical wizardry.
From the signature soufflés to the now legendary Brillat Savarin cheesecake these are recipes of the greatest desserts of one of the most iconic restaurants of it’s time.
A collection of highly accomplished recipes showcasing Phil Howard’s inimitable take on all things sweet. A volume of meticulously written recipes with accompanying images by the award winning photographer Jean Cazals.
Split into 12 chapters the book is home to the insights of a chef who’s reputation for outstanding desserts was gained through the delivery of pleasure rather than technical wizardry.
From the signature soufflés to the now legendary Brillat Savarin cheesecake these are recipes of the greatest desserts of one of the most iconic restaurants of it’s time.