Sandwiches Of The World
International chefs took the simple sandwich to an entirely new level. The photographic genius that is Battman has created not just a book of recipes, but a book of art. Thanks to Battman, the sandwich provided another opportunity for world-renowned chefs to create new culinary masterpieces that will leave you in awe.

Chefs include Andrew Carmellini of A Voce, Mario Batali and Gina DePalma of Babbo, Daniel Boulud of db bistro moderne, Emeril Lagasse of Emeril’s, Michael Anthony of Gramercy Tavern, Nobu Matsuhisa of Nobu, Jean-Georges Vongerichten of Perry St., and Wylie Dufresne of WD-50.

Hardcover/Jacketed 12.5" x 8.5"
188 Pages
91 Full Color Photos & Recipes
US $39.00 Shipping & Handling Included
International $49 Shipping & Handling Included

Summer in New York
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. BATTMAN not only tempts us with his photography, but also includes recipes from the chefs!

A few of the chefs include Eric Ripert of Le Bernardin who tempts with his Warm Artichoke Salad with Barigoule Vinaigrette, Ari Nieminen of Water’s Edge who treats us with his Herb Crusted Rack of Lamb, and David Burke of davidburke & donatella who teases with his Hamachi with Green Apple, Radishes and Fisherman’s Toast.

Hardcover/Jacketed 12.5" x 8.5"
182 Pages
89 Full Color Photos & Recipes
$39.00 Shipping & Handling Included
International $49 Shipping & Handling Included

New York Sweets
This recipe book of desserts displays the incredible talent and diversity of 80 dessert chefs and their decadent creations. Some simple; some complicate; most made specifically for this book.

Battman photographed desserts with such names as Chocolate Heaven from Nicholas Lee of Mr. K’s, Chocolate Chip Baked Alaska from Emily Isaac of Union Square Cafe, Casablanca Cake from Florian Bellanger of Fauchon Paris, Prunes and Chestnuts Confit, Armagnac Ice Cream, and Crunchy Walnut Tuile from Pierre Garel of Alain Ducasse at the Essex House and Mango Cheesecake from Surbhi Sahni of Dévi.

Hardcover/Jacketed 12.5" x 8.5"
152 Pages
76 Full Color Photos & Recipes
$39.00 Shipping & Handling Included
International $49 Shipping & Handling Included

The Great Bagel & Lox Book
85 Great Chefs... One Great Dish.
“Take the icon bagel and lox and create something new.” requested Alan BATTMAN Batt, one of NY’s premier photographers, to this city’s most daring and celebrated chefs. The book has gorgeous photographs of their versions of bagel and lox, which are anything but traditional or ordinary.

A few of the chefs include Gabriel Kreuther of Atelier, Cyril Renaud of Fleur de Sel, Jacques Torres of Jacques Torres, Bobby Flay of Mesa Grill, Tom Valenti of Ouest, and Stephen Lewandowsky of Tribeca Grill.

Hardcover/Jacketed 12.5" x 8.5"
142 Pages
74 Full Color Photos & Recipes
US $39.00 Shipping & Handling Included
International $64 Shipping & Handling Included