Whip by Frank Haasnoot is a visually stunning pastry cookbook that showcases the chef’s creative approach to modern desserts and chocolate work. Following the success of his acclaimed book PRISMA, this new release features both signature creations and innovative recipes that highlight Haasnoot’s distinctive style and technical mastery.

Spanning 436 pages and featuring 50 detailed recipes, the book explores pastries, chocolates, ice creams, travel cakes, and more through a dynamic and inspiring lens. With forewords by Cédric Grolet and Amaury Guichon, *Whip* offers an engaging look into Haasnoot’s creative process, making it an inspiring resource for pastry enthusiasts from beginners to seasoned professionals.