Author(s): Philip Johnson
New from acclaimed chef Philip Johnson is this glorious collection of lush, decadent desserts that will have your tastebuds tingling with pleasure. Dreamy, creamy, chilled, chocolaty, hot Smdash; whatever you are craving, youÃ�Â¢Ã�Â�Ã�Â�ll find it here, with over 90 exquisite, show-stealing, mouth-dropping extravaganzas to choose from. Try PhilipÃ�Â¢Ã�Â�Ã�Â�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.
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 ecco, which first opened in 1995. He has received national and international acclaim for his sure yet simple approach, and his landmark bistro continues to delete. Philip is the author of classic ecco and Bistro, both published by Murdoch Books.