Grand finales : the art of the plated dessert / [compiled by] Tish Boyle and Timothy Moriarty ; preface by Michael Schneider.

Contributor(s):

Material type: Text

TextPublication details: New York : John Wiley & Sons, c1997.Description: xiv, 348 p. : col. ill. ; 29 cmISBN:

0471287695

Other title:

Art of the plated dessert

Subject(s):

DDC classification:

641.86 BOY

Holdings
Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Standard Loan	Moylish Library Main Collection	641.86 BOY (Browse shelf(Opens below))	2	Available		39002000340217

Enhanced descriptions from Syndetics:

"A visually stunning and groundbreaking new book. Grand Finales: The Art of The Plated Dessert explores the intimate connection between flavor and presentation with recipes that are truly extraordinary. Thanks to the magnificent efforts of the pastry chefs in this book, the language of desserts will never be the same." -Jacques Torres, Le Cirque, New York

Feast your eyes on the most exquisite and flavorful desserts created by fifty of the country's renowned pastry chefs in this groundbreaking book, Grand Finales: The Art of the Plated Dessert . Authors Tish Boyle and Timothy Moriarty formally identify the different "schools" of pastry in relation to the world of art and design.From Neo-Classicist to the Impressionist to the Modernist and Fusionist dessert, the result is a grand look at the extraordinary plated desserts being created today.

Each featured master pastry chef offers a delectable recipe, accompanied by an elegant four-color photograph of the transcendent work. We are also given a privileged look behind the scences where chefs share their most guarded secrets. To all pastry lovers and aesthetes alike, the author of Grand Finales assure ultimate satisfaction.

Includes bibliographical references (p. 335) and index.

Table of contents provided by Syndetics

Recipe Contents (p. ix)
Preface (p. xiii)
Chapter 1 Introductionalism (p. 1)
Chapter 2 Neo-classicism (p. 9)
Chapter 3 Minimalism (p. 45)
Chapter 4 Illusionism (p. 75)
Chapter 5 Architecturalism (p. 113)
Chapter 6 Impressionism (p. 151)
Chapter 7 Modernism (p. 195)
Chapter 8 Preformance Art (p. 229)
Chapter 9 Eclecticism (p. 261)
Chapter 10 Fusionism (p. 299)
Bibliography (p. 333)
Index (p. 335)

Author notes provided by Syndetics

TISH BOYLE is food editor of Chocolatier and Pastry Art & Design magazines. A graduate of Smith College and La Varenne École de Cuisine in Paris, Tish has had such varied occupations as truck dispatcher, chef on tourist barges in Burgundy and Bordeaux, caterer, pastry chef, food stylist, and editor at Good Housekeeping magazine. A former freelance recipe developer, she has developed recipes for corporations such as T.J. Lipton as well as various food magazines. TIMOTHY MORIARTY is features editor of Chocolatier magazine as well as Pastry Art & Design, both published by the Haymarket Group in New York. In his fourteen years as a magazine editor, Tim has been editor-in-chief and founding editor of several consumer magazines, covering such topics as health, fitness, computer software, and cinema. He is the author of dozens of nonfiction articles and short stories, and his first novel, Vampire Nights, was published in 1989 by Pinnacle Books. Tim, his wife, and two sons live in Westchester, NY.