From patisserie chef Will Goldfarb’s book ‘Room for Dessert’ published by Phaidon. An alumni of elBulli, the book has a foreword by Albert Adrià. ‘Will is a very special guy’, he writes, ‘one of those people that’s really needed in our world; passionate about his work and indeed, about everything that surrounds him.’ In his book ‘you will see the creation of concepts, myriad ways of understanding pastry and of course a lot of technique’.
From patisserie chef Will Goldfarb’s book ‘Room for Dessert’ published by Phaidon. If you are not an ambitious dessert-maker, why not just make one or two of the elements from the dessert below and buy ready-made ice cream. Sandwiching a good shop-bought vanilla gelato between two of Will’s sablé bretons, topping it with pan-fried Epoisses and sprinkling it with sea salt will make your world a better place.
With a foreword by the former pastry chef of El Bulli Albert Adrià, you know that Will Goldfarb, author of ‘Room for Dessert’ published by Phaidon, has to be something special. You may even recognise his name from the Netflix series ‘Chef’s Table’. This book takes you inside the original mind and creative process of a patisserie chef who is extraordinary. This recipe – a burrata pizza with Chantilly Cream – looks complex but it only has two moving parts! Will calls it ‘Who Can Resist my Top Gun?’.
Telegraph food writer and James Beard award-winning cookbook author Diana Henry has published her new cookbook How to Eat a Peach celebrating menus, stories and places. ‘This is possibly the best ice cream I’ve ever made. I’d been doing a good lemon and basil ice for years… then it struck me that the bitterness of grapefruit might be good with the almost cloying sweetness of basil. I was right.’
Who doesn’t love lemon drizzle cake? This is chef Brian McDermott’s recipe from his book ‘Donegal Table’ published by The O’Brien Press. ‘It’s actually easier than you might think to create this wonderful treat’, he says. Use the best Irish strawberries, raspberries and redcurrants and taste a little Donegal summer!
These are the smaller thick fluffy pancake you find in American diners. You can make them sweet or savoury: if you add sugar serve them with crispy bacon and maple syrup. If you make them savoury and omit the sugar, top them with wilted spinach and hollandaise sauce or smoked salmon, sour cream and dill.
If you like sweet and savoury flavours in the same dish, make this! It’s a dessert and cheese course all in one and it can be prepared in advance.
From Rory O’Connell’s book ‘Cook Well, Eat Well’ published by Gill Books. ‘This is suitable for almost any occasion where a rich, delicious cake is required’, says Rory. ‘The flavours are a bull’s eye combination. I sometimes serve this cake with fresh raspberries, which is another flavour that works beautifully here