Please note that this book is aimed at professional chefs
Author - Frank Haasnoot
Following the 2019 release of my acclaimed first cookbook, PRISMA, I’ve returned with a brand-new tone of recipes including signature dishes and new creations. With forewords by Cédric Grolet and Amaury Guichon, WHIP hopes to be an unmissable book for every pastry and chocolate fan in the world from beginners to seasoned professionals.
With a playful smile and a hint of mischief, WHIP puts the creative process on full display with a dynamic and seductive collection of 50 focussed printed on 436 pages about pastries, chocolates, ice-cream, travel cakes and much more. Balancing the creativity with refined sensibilities and stunning aesthetic beauty, WHIP tells the story of my life.
