DECADENCE

Desserts by PHILIP JOHNSON

New hardcover book with dustjacket. 192 pages, published 2008. Superb photography by Jared Fowler

This glorious collection of lush, exquisite, decadent desserts from acclaimed chef Philip Johnson will have your tastebuds tingling with pleasure. Dreamy, creamy, chilled, chocolatey, fruity, hot, iced - whatever you are craving, you’ll find it here, with over 90 exquisite, show-stealing, mouth-dropping extravaganzas to choose from. Thie book contains jut what you need for that perfect afternoon indulgence, or a memorable ending to any meal. Whether you're out to impress or just to indulge, Decadence is a book to treasure and adore.

Chapters include:

• Crazy for Chocolate
• Warm Wonders
• Cool & Composed
• Patisserie
• Special Effects
• Iced Delights
• Basics
• Glossary

Try Philip’s French toast with cherries and mascarpone, the delicious burnt caramel ice-cream with pistachio baklava wafers or the mango tart with macadamia nut pastry.

This book is an Australian publication. Measurements are in metric and imperial.

About the author

New Zealand-born Philip Johnson has become one of Australia's most celebrated chefs. He has worked in London and New Zealand, and is currently based in Brisbane, Australia. In 1997 he won the Remy Martin Cognac/Australian Gourmet Traveller Restaurant of the Year award for his bistro e'cco, which first opened in 1995. He has received national acclaim for his sure yet simple approach, and his landmark bistro continues to delight all comers.

Philip conducts numerous cooking classes, demonstrations and guest chef appearances, both nationally and internationally. Previous appearances include The Treasury Restaurant and The Essential Ingredient in Melbourne; the Radisson Playford and Red Ochre, Adelaide; Accoutrement in Mosman, Sydney; and Berardo's and Spicers Peak on Queensland's Sunshine Coast. He has also donated his services to many worthwhile charities, working alongside a stellar line-up of industry peers to raise much needed funds for many worthwhile causes, including the Starlight Children's Foundation, Mission Australia and The Leukaemia Foundation.

Philip has contributed recipes to a multitude of publications, including Simply Australia, Australian Food, Providore and Great Australian Chefs, where Mietta O'Donnell named Philip as one of 50 chefs at the cutting edge of Australian cuisine. Philip's recipes have also featured in publications by both Maggie Beer and Iain Hewitson. He has also been featured as a weekly columnist for The Courier Mail's Good Life supplement from 2002 until 2008.

Philip has also authored five cookbooks. Classic e'cco is a reproduction of his first two highly successful publications, e'cco and e'cco 2 in a single bound edition. Along with Bistro they all include a wonderful collection of recipes that are distinctively Philip Johnson - unpretentious food, simple yet stunning - and a reflection of the ideas and beliefs that have made e'cco the success it is today.

His latest offering, Decadence, is dedicated entirely to dessert and pays homage to his passion for all things sweet.

Decadence Desserts by Philip Johnson