Grand finales : a neoclassic view of plated desserts / Tish Boyle and Timothy Moriarty.

By:

Boyle, Tish

Contributor(s):

Moriarty, Timothy, 1951-

Material type: Text

TextPublication details: New York ; Chichester : Wiley, 2000.Description: ix, 293pISBN:

047129313X

Subject(s):

Desserts

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))	2	Available	39002000340621
Standard Loan	Moylish Library Main Collection	641.86 BOY (Browse shelf(Opens below))	4	Available	39002000340563
Standard Loan	Moylish Library Main Collection	641.86 BOY (Browse shelf(Opens below))	5	Available	39002000340613

Enhanced descriptions from Syndetics:

"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." -Fran#65533;ois 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

Includes bibliographical references (p.287) and index

Table of contents provided by Syndetics

Recipe Contents (p. vi)
Preface (p. ix)
Introduction: Neoclassics and the Kitchen (p. 1)
Chapter 1 Fruit Desserts (p. 39)
Chapter 2 Spoon Desserts (p. 87)
Chapter 3 Cakes, Tarts, and Pies (p. 115)
Chapter 4 French Classics (p. 161)
Chapter 5 Frozen Desserts (p. 217)
Chapter 6 Sugar Work (p. 243)
Glossary of Classic Desserts and Pastries (p. 260)
Source List (p. 281)
Bibliography (p. 287)
Index (p. 288)

Author notes provided by Syndetics

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.