Dessert Fourplay by Johnny Luzzini is his first professional chef book. The beginning of the book is divided into the four seasons and chocolate, which shows Johnny’s talent for using seasonal produce while expressing his natural flair and unusual flavor combinations. Each dessert plate has four mini desserts that are balanced to be the perfect end to any meal.

The second part of the book offers basic recipes and building blocks that Johnny has developed to simplify or improve classic methods. He has also incorporated modern techniques such as using fluid gels and other elements taken from Ferran Adria’s molecular gastronomy that are rarely seen in pastry books.

Of course each mini dessert can be served alone but after looking at the pictures you won’t be happy to settle for just one of these plates. The dessert fourplay concept seems to be too much for the average home cook and mainly focused towards professional chefs. As a chef this book excites me and I enjoy using it as a reference but I struggle to find the time to create these dishes. I look forward to Johnny’s next book and hope he takes the route of Gordon Ramsay offering recipes to a wider audience.