This recipe book of desserts displays the incredible talent and diversity of 80 dessert chefs and their decadent creations.

Pasta. Everyone loves pasta. In this book with 100 Photographs by Battman you’ll find recipes from some of the best chefs cooking Italian food including Andrew Carmellini, Scott Conant and Cesare Casella.

Cut yourself a little slice of heaven and flip the pages to see the most innovative and creative pies. From rustic and old-fashioned classics to contemporary and original favorites, any pie will please your palate.

Soba Tea Pudding or Avocado Lime Pudding, Raspberry-Lemon Thyme Bread Pudding or Sweet Corn and Gianduja Pudding are some of the unusual puddings you’ll find.

Foreword by MARCUS SAMUELSSON. Salads are not an appetizer in this book, but the star of the meal. These salads are dressed for any occasion.World-renowned chefs have reinvented your usual house salad into exciting flavor packed dishes. A little outside-the-box thinking mixed with a dash of culinary expertise, the possibilities are limitless for the imagination and delicious salads. Using the freshest ingredients, your creations will impress any dinner guest. You will be sure to find a salad suitable for any time of the year. The latest and greatest of the food photography collection, Battman has helped turn the classic salad into something to talk about. The beautiful photography brings the chef artistry from the restaurants to our kitchens. These salads are creative, sophisticated and classy.

From Derrick VanDuzer’s shrimp cocktail that looks like an old sailing ship to the simplicity of Jean-Georges' shrimp sate…

Tempura fried elderfowers? Yes! Alex Grunert’s dish is so different but delicious at the same time.

Soup, regarded by most as the quintessential comfort food, is showcased Battman’s sixth edition of food photography books.

Foreword by JEAN-GEORGES VONGERICHTEN. Battman's new book of over 160 chefs' versions of street food. 320 8" x 12" pages, 153 recipes with glorious full-color photos.

Give 96 the of best chefs in New York and beyond, unrestricted freedom to show what they can do with food to celebrate summer and you get page after page of the best that the culinary world has to offer.

A photographer named Battman walks into a kitchen with a hat containing six colors… sounds like the beginning of a joke. This ain’t no joke. Battman presented a challenge to the world’s finest chefs: to create a dessert from one of six colors.

85 Great Chefs… One Great Dish. Want to know what Chef Eric Ripert of Le Bernardin would do if asked “Give me your interpretation of a bagel & lox”?