In this book, 250 recipes are presented, selected from the menus of great restaurants where Alain Ducasse and Frederick Robert have worked.

French, but gastronomically international, this book presents the successful effort of the author 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, as well as daring preparations such as Citrus Ravioli, Chocolate Pizza, and Coconut Popsicles. 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 cooking techniques should emphasize and showcase the true nature of a product, rather than cover it up. It is no coincidence that he is considered today one of the greatest and most successful chefs worldwide.

In this truly wonderful volume, you will find everything such as Mousse and Fondants, Dips, Creams, Sorbet Cakes and Granitas, Caramels and Lollipops, Fruit Tarts, Profiteroles, Soufflés and Crepes, and some complex creations. You will also find illustrated desserts to show the layers and textures, making the assembly of the dessert fully understandable.