A Neoclassic View of Plated Desserts: Grand Finales
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More About This Title A Neoclassic View of Plated Desserts: Grand Finales
English
"A Neoclassic View of Plated Desserts demonstrates both the subtle and theatrical pizzazz of a talented collective of visionaries." -Andrew MacLauchlan Executive Pastry Chef, Coyote Cafe "A brilliant addition to Tish Boyle's and Timothy Moriarty's series of cookbooks. This dynamic duo has thoroughly translated the recipes of some of our country's leading pastry chefs with immense ease and perfection. It is with enormous admiration that I recommend this cookbook to anyone searching for a greater knowledge of desserts." -François Payard Owner, Payard Patisserie & Bistro Author, Simply Sensational Desserts "It is the purpose of a neoclassic dessert to isolate the integral elements of a time-honored classic and transform its components to produce a dessert with the grandeur demanded by today's consumer. The pastry chefs who contributed to this book have provided recipes that do just that-and they do it magnificently!" -Bo Friberg Chef/Instructor, The Culinary Institute of America at Greystone
English
TISH BOYLE is Food Editor and TIMOTHY MORIARTY is Features Editor of Chocolatier and Pastry Art and Design magazines. They are the authors of Grand Finales: The Art of the Plated Dessert; A modernist View of Plated Desserts: Grand Finales; and Chocolate Passion: Recipes and Inspiration from the Kitchens of Chocolatier Magazine.
English
Neoclassics and the Kitchen.
Fruit Desserts.
Spoon Desserts.
Cakes, Tarts, and Pies.
French Classics.
Frozen Desserts.
Sugar Work.
Glossary of Classic Desserts and Pastries.
Source List.
Bibliography.
Index.
Fruit Desserts.
Spoon Desserts.
Cakes, Tarts, and Pies.
French Classics.
Frozen Desserts.
Sugar Work.
Glossary of Classic Desserts and Pastries.
Source List.
Bibliography.
Index.
