This book presents 250 recipes, selected from the menus of major restaurants where Alain Ducasse and Frederick Robert have worked.

French, but with an international taste, this book showcases the author's successful effort to incorporate American cheesecakes, French cannoli, English trifle, and tiramisu, as well as Viennese desserts into a very sweet combination.

It includes some traditional dishes such as Peach Melba, Love Apples, and Eggs à la Neige, to daring creations like Citrus Ravioli, Chocolate Pizza, and Coconut Ice Cream Pops. With over 650 color photographs, full-page close-ups, and vibrant colors, the book is divided into chapters such as Plate Desserts, Sweets and Chocolates, Ice Creams, Petit Fours, Classic Sweets, and International Desserts.

Here, you will discover Alain Ducasse's philosophy on cooking, which supports that culinary techniques should highlight and showcase the true nature of a product, rather than cover it up. It is no coincidence that he is considered one of the greatest and most successful chefs worldwide today.

In this truly wonderful volume, you will find everything from Mousses and Fondants, Biscuits, Creams, Cakes, Sorbets and Granitas, Candies and Lollipops, Fruit Tarts, Profiteroles, Sweet Soufflés, and Crepes, to some very complex creations. You will also find the desserts sketched out to show the cross-sections and layers, making the assembly of the dessert fully understandable.