Love desserts? This comprehensive cookbook is a guide to modern desserts from award-winning pastry chef Anna Higham.
Featuring over 150 recipes for bakes, jams, mousses, and more, you can learn how to cook, create, structure, and season sweet dishes. Exploring ingredients season by season, she explains how to work with fruit, construct and add texture - and understand dessert cooking essentials.
There's everything from fig leaf ice cream in autumn to elderflower vinegar meringue in spring.
240 pages, and a hardcover.
About the author
Anna Higham is an award-winning pastry chef. After training at the Gordon Ramsay Group, she worked at Gramercy Tavern (New York) and Lyle's and Flor (London). She now heads the pastry section at The River Cafe in London. Anna won the baking category at the 2019 Young British Foodie awards and was named one of Code Hospitality's 100 Most Influential Women in Hospitality in 2020.
