The Square: Sweet Volume 2 By Philip Howard, Two-Michelin-Star Chef - Non Fiction - Hardcover
Free 48-Hour Delivery
On orders over £35
Fast UK Dispatch
Orders shipped within 24 hours
Easy 30-Day Returns
Hassle-free returns on eligible items
Secure Checkout
Safe & encrypted payment options
Title:
The Square: The Cookbook Volume 2: Sweet
Condition: BRAND NEW
Format: Hardcover
Overview:
The Square: The Cookbook Volume 2: Sweet is the dessert companion to Philip Howard’s renowned two-Michelin-star culinary showcase. Building on the mis en place, discipline and artistry that defined The Square, this second volume elevates the art of sweet cooking with a complete repertoire of desserts, pastries and refined palate pleasers designed for both professional kitchens and ambitious home chefs. Meticulously organized and gorgeously presented, the book pairs precise measurements and clear technique with absorbing narrative about Howard’s approach to balance, texture and finish. Every recipe is a masterclass in structure—from sugar work and tempering to mousses, creams and plated finales—carefully translated into steps that yield restaurant-quality desserts in a home or test-kitchen setting. The photography of Jean Cazals captures the gleam of Brillat Savarin Cheesecake with Passion Fruit and Lime and the brightness of a Lemon Posset with a Blueberry Compote and Warm Vanilla Beignets, inviting readers to imagine the plate as they cook. This hardcover edition is a tasteful, durable addition to any serious cookbook collection and a must-have for dessert enthusiasts and professionals alike.
What Makes This Book Stand Out:
Volume 2 distinguishes itself with a deliberate focus on desserts that marry haute cuisine technique with accessible execution. Philip Howard’s methodical, fearless approach to sugar, caramel, pastry and dairy yields desserts that are technically demanding yet reproducible with patient practice. The book guides readers through every nuance—temperature, aging, emulsions, and texture contrasts—while keeping an eye on flavor architecture: acidity brightens, fruit sweetness layers, and vanilla or citrus notes anchor the finish. Beautifully shot by Jean Cazals, the pages read like a culinary workshop and a tasting menu in one, offering inspiration for both plated dessert artistry and inventive home-baking ideas. This volume is as much a technical reference as a source of delicious, unforgettable sweets that endure beyond trends.
Who This Book Is Perfect For:
Ideal for professional pastry chefs seeking to deepen their dessert repertoire, culinary students aiming to study advanced pastry techniques, and passionate home cooks pursuing Michelin-standard results at home. It’s also a superb gift for fans of The Square who want to complete the pair, collectors who value high-end cookbook production, and anyone who relishes a learning journey that blends precision with expressive dessert storytelling. Fans of beautifully photographed chef monographs will appreciate the book’s visual language as an integral part of the cooking process.
Key Highlights:
- 320 pages of step-by-step dessert recipes and technique
- Signature dishes include Brillat Savarin Cheesecake with Passion Fruit and Lime
- Lemon Posset with a Blueberry Compote and Warm Vanilla Beignets featured among the repertoire
- Beautiful photography by Jean Cazals that guides texture and plating
- Clear, precise instructions designed for Michelin-standard results
- Hardcover format with durable binding and premium presentation
- Second volume in The Square: The Cookbook series, following Savoury
- Highly suitable for serious foodies, professionals, and dedicated amateurs
About the Author:
Philip Howard is a renowned British chef celebrated for the precision and elegance of his cooking. Co-owner of The Square in London, Howard earned broad acclaim and two Michelin stars for his restaurant, a testament to his lifelong dedication to technical mastery and refined flavor. The Square: The Cookbook Volume 2: Sweet showcases his meticulous approach to desserts, translating decades of fine dining experience into a comprehensive, accessible collection. Readers will find in Howard’s writing a clarity that guides novices toward confident execution while offering new techniques and ideas to seasoned chefs. His collaboration with photographer Jean Cazals further elevates the experience, marrying instruction with inspirational visuals.
Why You’ll Love This Book:
If you crave desserts that look as exquisite as they taste, this book delivers. It’s a premium, professionally oriented dessert bible that still speaks to enthusiastic home cooks who want to push boundaries without sacrificing reliability. The Square: The Cookbook Volume 2: Sweet is a durable, attractive addition to any kitchen library, a practical reference, and a source of ongoing inspiration for dessert lovers and culinary creators alike. Owning the full set offers a complete journey from savoury to sweet, making it a thoughtful gift for chefs, students, and collectors who value craft, flavor, and lasting quality.
Please Note: The individual books included in this listing will be dispatched as per the original UK ISBN and UK edition cover image shown in the image.
