This fresh, handsome, self-published collection of plated desserts comes from Licker, an American pastry chef whose career path included working at Jean-Georges and Nobu Miami before several long stints at top hotels in Asian cities such as Bangkok, Shanghai, Hong Kong, and Singapore. Not surprisingly, Asian ingredients play a significant role here in desserts such as a cherry-yuzu chiffon cake, lemongrass-marinated pineapple gyoza, and lime and coco éclair. Flavor ideas here are impressive! The recipes are explicit and carefully written and it’s worth noting that measurements are solely in metric and by weight. Just as notable is the esteem in which Licker’s colleagues clearly hold him: in addition to forewords by Florian Bellanger and Johnny Iuzzini, there are endorsements from numerous chefs and bakers attesting to his imagination and technical prowess.
Color photographs throughout. Flexibind