Whip by Frank Haasnoot
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£65.00 GBP
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Discover WHIP – the dazzling new cookbook by world-renowned pastry chef Frank Haasnoot.
Following the global success of his first book PRISMA, Haasnoot returns with WHIP — a bold and creative journey into the world of high-end patisserie, chocolate, ice cream, and travel cakes. This 436-page hardcover masterpiece is more than a recipe book — it’s a story of artistry, adventure, and culinary evolution.
With heartfelt forewords by pastry legends Cédric Grolet and Amaury Guichon, WHIP offers over 50 innovative recipes, showcasing Haasnoot’s signature style: elegant, technically refined, and visually stunning.
Whether you're a professional pastry chef, dedicated chocolatier, or an ambitious home baker, WHIP is your ultimate source of inspiration.
What’s inside:
Following the global success of his first book PRISMA, Haasnoot returns with WHIP — a bold and creative journey into the world of high-end patisserie, chocolate, ice cream, and travel cakes. This 436-page hardcover masterpiece is more than a recipe book — it’s a story of artistry, adventure, and culinary evolution.
With heartfelt forewords by pastry legends Cédric Grolet and Amaury Guichon, WHIP offers over 50 innovative recipes, showcasing Haasnoot’s signature style: elegant, technically refined, and visually stunning.
Whether you're a professional pastry chef, dedicated chocolatier, or an ambitious home baker, WHIP is your ultimate source of inspiration.
What’s inside:
- 50+ recipes including plated desserts, chocolate bonbons, ice cream, and travel cakes
- Step-by-step insights into Haasnoot’s creative process
- Breathtaking photography and refined techniques
- Tips for achieving balance between flavour, texture, and presentation
- Author: Frank Haasnoot
- Forewords by: Cédric Grolet & Amaury Guichon
- Pages: 436
- Language: English
- Format: Hardcover
- Level: Intermediate to Advanced (suitable for professionals & enthusiasts)
- Professional chefs and pastry schools
- Fans of modern pastry design
- Gift for chocolate and dessert lovers
- Anyone who loved PRISMA