Grand finales. A modernist view of plated desserts / [compiled by] Tish Boyle and Timothy Moriarty ; introduction by Michael Schneider ; photography by John Uher.

Contributor(s):

Material type: Text

TextPublication details: New York : John Wiley, c1998.Description: xvii, 267 p. : ill. (some col.) ; 29 cmISBN:

0471292516

Other title:

Modernist view of plated desserts

Subject(s):

DDC classification:

641.86 BOY

Holdings
Item type	Current library	Call number	Copy number	Status	Barcode
Standard Loan	Moylish Library Main Collection	641.86 BOY (Browse shelf(Opens below))	1	Available	39002000340472
Standard Loan	Moylish Library Main Collection	641.86 BOY (Browse shelf(Opens below))	2	Available	39002000340464
Standard Loan	Moylish Library Main Collection	641.86 BOY (Browse shelf(Opens below))	4	Available	39002000340514
Standard Loan	Moylish Library Main Collection	641.86 BOY (Browse shelf(Opens below))	5	Available	39002000340423

Enhanced descriptions from Syndetics:

"Modernism is simply the result of the extremely progressive evolution of the American pastry industry. With the use of all ethnic influences, creative flavor combinations enhanced by incredibly visual designs is truly the global trend-setter for the millennium." Norman Love Corporate Pastry Chef, Ritz-Carlton Hotel Company Milk Chocolate-Ginger Mousse with Liquid Chocolate Center Norman Love Corporate Pastry Chef, Ritz-Carlton Hotel Company, Naples, Florida. Mont Blanc Michael Hu Executive Pastry Chef, Waldorf-Astoria Hotel, New York Midnight Macadamia Torte Kim O'Flaherty Pastry Cook, Essex House Hotel, New York. Chocolate and Pear Mousse Ensemble Eric Perez Executive Pastry Chef, Ritz-Carlton Tyson's Corners, Virginia. Chocolate Croissant Bread Pudding with Specky Vanilla Ice Cream and Caramel Marshall Rosenthal Executive Pastry Chef, Trump Taj Mahal Hotel and Casino, Atlantic City, New Jersey Butter Pecan Custard Cake Wayne Brachman Executive Pastry Chef, Mesa Grill and Bolo, both in New York.

Includes index.

Table of contents provided by Syndetics

Pure Modernism
Modernizing the Classics
Equipment, Molds, and Modernism
Modernizing Garnishes
Modernist Sauce Painting
The Business of Modernism
Source List
Index

Author notes provided by Syndetics

Timothy Moriarty is the features editor of Chocolatier and Pastry Art & Design magazines. He is the co-author of Grand Finales: The Art of The Plated Dessert, and the author of several works of fiction. He lives in Westchester County, New York with his wife and two children. Tish Boyle is food editor of Chocolatier and Pastry Art & Design magazines. A graduate of Smith College and La Varenne Ecole de Cuisine in Paris, Tish has had such varied occupations as truck dispatcher, caterer, pastry chef, and food stylist. Passionate about desserts, Tish is the co-author of Grand Finales: The Art of The Plated Dessert. She lives in Brooklyn Heights with her husband, Dick Eggleston. Michael Schneider is the founder, editor-in-chief and publisher of both Chocolatier and Pastry Art & Design magazines, as well as the creator of the Grand Finales series. An acknowledged expert on chocolate and desserts, he has appeared on many radio and television shows and has been a guest lecturer at New York University and The Smithsonian Institution. He is also on the Board of Directors of the United States Pastry Alliance. Michael and his wife live in Greenwich Village, New York. John Uher has been a food photographer in New York City for the past 12 years. His photographs appear regularly in Woman's Day, Vegetarian Times, and Yankee Magazine, as well as Chocolatier and Pastry Art & Design magazines. He is also currently working on a new book by Jacques Torres, based on Jacques's upcoming PBS series. John lives with his wife and four children in Freeport, Long Island.