Decadence by Philip Johnson

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decadence

By Philip Johnson

New from acclaimed chef Philip Johnson is the glorious collection of lush, decadent desserts that will have your tastebuds tingling with pleasure.

Dreamy, creamy, chilled, chocolaty, hot … whatever you are craving, you’ll find it here, with over 90 exquisite, show-stealing, mouth-dropping extravaganzas to choose from. Chapters are titled: Crazy for Chocolate, Warm Wonders, Cold Comforts, Patisserie, Special Effects, Ice Cream Parlour and Basics.

Start with a few of Philip’s scrumptious basics including caramel shards, cherry syrup and sesame wafers. Then try the luscious French toast with cherries and mascarpone, the burnt caramel ice-cream with pistachio baklava wafers or the mango tart with macadamia nut pastry which are simply mouth-watering.

decadence

Learn how to make the perfect crème anglaise and delectable light tuilles or for something more adventurous try the spiced quince trifle or caramelised pear terrine with milk gelato and gingerbread. Some other delicious and irresistible treats include the blood orange, almond and pistachio cakes, cherry foccacia, and mandarin tart.

A simple bowl of rich, creamy home-made ice cream is sometimes all you need to satisfy those sweet cravings. Choose from either green apple sorbet with apple crisps, classic vanilla bean or caramel balsamic ice cream.

Whether you’re out to impress or just to indulge, this is a book to treasure and adore!

New Zealand-born Philip Johnson has become one of Australia’s most celebrated chefs. He has worked in London and New Zealand and is now based in Brisbane.

In 1997 he won the Australian Gourmet Traveller Restaurant of the Year award for his bistro e’cco, which first opened in 1995 and has become renowned for its sure yet simple approach.

Decadence is available from all good bookstores.