My Private Collection of Original Pieces of Art

By Nikos Ligidakis

Legendary chef Nikos Ligidakis demonstrates in this book his priceless culinary knowledge. Nikos’s passion for the art spills over onto every page of this extraordinary book. Over 400 recipes are in this book. Each recipe brings forth a taste that the culinary artist has brought to life with creative eyes and clever hand.

Nikos presents his creations in a visual, elegant simplicity. “”My concept of dessert making and designing is about quality and simplicity,”” says the chef. As you read this book you may find yourself puzzling over the complexity of many of the desserts. What a dizzying array of ingredients, you may think. One cake alone can be a blending of several different cakes, mousses, syrups, and chocolates. Many take dedication and time to create. “”The best doesn’t come easy,”” says Nikos. Deep thought and love of flavors created the recipes. Such concentration is required by the chef who brings each masterpiece to life.

Some recipes may be difficult but none of them are “”work””. Understanding the man behind this book will help you apply a positive perspective in every area of your life. To never be intimidated, start with a simple recipe, and then challenge yourself to something more difficult. Soon you will tackle the impressive cakes. In no time you will be creating your own recipes in a way you might not have thought possible. What better way to grow than with Nikos’s book as your primer? It’s one of the only times in life you’ll get to eat your mistakes and love it!

Comments About the Book

“”Some of us find reading Nick’s dessert menu better than erotic poetry.””

Arizona Republic, 1996

“”In his legendary restaurant, Nick makes a dessert named Sinful Act. It is a diabolical multi-layered chocolate creation.””

Best of Phoenix, 1994

“”Best Cheesecakes””

New Times, 1994

“”Some of the most tantalizing and novel desserts in the Southwest are displayed in dessert cases along one side of the dining room. How about a Cinnamon Stick Cake, for example? It’s an epicurean extravaganza of cinnamon, walnuts, honey, orange zest and baklava crust.””

Destinations of the Southwest, 1988

“”I’ve somehow survived the final addiction, a near-death blend of white and dark chocolates, hazelnut chocolate, chestnut puree and Kahlua.””

New Times, March 1998

“”Cakes and pies to Nick, they are like marble to Michelangelo; just a starting point to White Passion Cake souped up with kiwi and wild mango mousse.””

Java Magazine, Dec. 1997

Reviews About the Book

“”I love this man, he is an awesome chef. I had the pleasure of working for him in a small but busy little restaurant in the mid ’80’s. Fabulous cook, was amazing to watch him work (by himself) in that little kitchen. A power house. Miss his food, although I have the cook book, it of course is not the same.””

Tracy Titta

About the Author

Nationally recognized chef Nikos Ligidakis is a native of Greece.  Nikos is truly a success story.  Although he has no formal training, he has blended his own gift for baking in a unique way.  His recipes are original.  Many of his recipes have come to him in his dreams and like any great artist he has sacrificed many a night’s sleep in pursuit of the perfect creation.

Nikos’s popularity is, both for his selfless charitable involvement and his idiosyncratic cooking style.  He prides himself on his culinary creativity, use of quality ingredients, freshness, and consistency.  Nikos has been lauded in virtually every publication in the Greater Phoenix area and in many national ones.  He has been profiled numerous times in all the Valley’s  television stations and has received awards for both his cooking and for his charitable work.  Most noticeable, the 1990 Golden Rule Award and the 1995 Humanitarian Award by the city of Phoenix.