Dessert is a Work of Art Create unforgettable pastries that are as delicious as they are showstopping with this collection of astonishing illusion entremets recipes. Accomplished pastry chef and instructor, Fred Csibi-Levin shares the secrets to crafting impressive trompe l’oeil desserts: edible optical illusions filled with your choice of mousses, sponges, fruit fillings, and more. Layered with innovative flavor combinations, tempting textural components, and artful finishes, each pastry is designed to tantalize and inspire―and the 31 base recipes allow for endless creativity and customization from the comfort of your own kitchen. Combining detailed dessert recipes with foundational pastry essentials, thoughtful instructions, and step-by-step photography throughout, this culinary artist’s guide is perfect for aspiring pastry chefs and confident home bakers. “Fred makes illusion real. He reveals every detail, step, and nuance that makes trompe l'oeil pastries so precious.” ―Dorie Greenspan, New York Times bestselling author “A beautifully designed book that is as practical as it is inspiring. A must have for every modern pastry chef.” ―Dinara Kasko, pastry designer “It takes a scientist, wizard, and artist to create magical trompe l’oeil desserts that truly fool the eye and delight the palate. Fred is all three!” ―Rose Levy Beranbaum, bestselling author of The Cake Bible “This book is packed with detail and precision to give you the confidence needed to level up your pastry!" ―Matt Adlard, bestselling author of Bake It Better “The thoughtful organization, attention to detail, and beautiful photography in this book are a joy to take in.” ―Lan Lam, deputy food editor at Cook’s Illustrated Fred Csibi-Levin is an executive pastry chef, consultant, instructor, and the author of Mastering Macarons . He earned his pastry degree from the Cambridge School of Culinary Arts. He currently lives in Boston, Massachusetts.