The Square: Sweet

The Square: Sweet 

The second volume of the exceptional work from two-Michelin-star culinary expert, Philip Howard that started with The Square: The Cookbook Volume 1: Savory. Viewed among his friends as one of the world's extraordinary culinary craftsmen, his lifetime of commitment and innovativeness has gone into composing this fantastic work of gastronomic imagination and specialized aptitude. The Square: The Cookbook Volume 2: Sweet gives exact directions on the most proficient method to make food of top Michelin standard. Fastidious, nitty gritty and wildly savvy, this is a book that will set the benchmark for books of the most noteworthy culinary desire. Highlighting splendid dishes, for example, his unique Brillat Savarin Cheesecake with Passion Fruit and Lime, and Lemon Posset with a Blueberry Compote and Warm Vanilla Beignets. Philip Howard's amazing second volume includes a full collection of sweet plans, each joined by the lovely photography of Jean Cazals. An absolute necessity have book for all culinary experts, however an extraordinary book for sharp beginners and genuine foodies the same.

About the Author

Philip Howard is one of the most respected and accomplished chefs in the industry. Holder of two Michelin stars since 1998, winner of numerous awards including 'Best Restaurant' for his fashionably chic Square restaurant at this year's Caterer and Hotelkeeper Awards. He was also the winner of the Caterer's 'Best Chef' award (back in 1998) two years before his contemporary, Gordon Ramsay. He lives in London.

First class cookbook and chef , great book --Mike

This is the second and concluding part of recipe books by Philip Howard and does not disappoint: it is, actually, a tour de force. In reviewing the savoury cookbook, I suggested that many readers may find it difficult to replicate a good few of the recipes it contained: this was not a criticism, merely an acknowledgement of the author's mastery. While the recipes in this book are no less excellent, they are much more accessible and will seem easier to reproduce. Great care has been taken to explain and provide instructions at every step of the way from overview and planning to timings and execution: in this respect, both books are exemplary and a cut above many cookbooks you can buy. As usual, the food photography is first class and everything about the book shouts out "quality." Anyone interested in great cookery and wanting to try to produce food of excellence should get this book on desserts, if only to try and perfect a few of the recipes that it contains. Together, savoury and sweet, they form the best cookery books I posses and I have well in excess of 200. The recipes are challenging and not for every day, but definitely sometimes, especially when it matters, then you will be glad to have a book like this to hand. --R de Bulat 

As I liked Volume 1 of this book so much, I bought The Square Volume 2. The photos of the dishes are exquisite. Again I found the layout of the book very easy to read. I particularly like that you are told which part of the recipe can be done in advance. I am looking forward to cooking the Christmas Pudding from the recipe in this book. --BC 

Download Cooking Ebook The Square: Sweet | 19 Mb | Pages 320 | PDF | 2018

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