A Neoclassic View of Plated Desserts

A Neoclassic View of Plated Desserts : Grand Finales

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"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." -Francois 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
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Product details

  • Hardback | 304 pages
  • 222 x 283 x 21mm | 1,272g
  • New York, United States
  • English
  • 047129313X
  • 9780471293132
  • 653,428

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"When everything comes full circle, it will always come back to the classics." -Michael Hu Pastry Chef and Consultant Ask any Chef: When it comes to desserts, the classics are the grand finales of all great meals. They have withstood the test of time. Who can resist the sumptuous temptations of Black Forest Cake, Boston Cream Pie, or Cherries Jubilee? Or the savory familiarity of rice pudding, chocolate mousse, caramelized bananas, or an old-fashioned plum tart? In this Exciting, delectably photographed new look at classic desserts, authors Tish Boyle and Timothy Moriarty invite some of the world's greatest pastry chefs to re-invent the classics. A Neoclassic View of Plated Desserts: Grand Finales is a testament to the timelessness of tradition . and to the creativity of today's great pastry chefs in reworking the basic culinary building blocks into enchanting, fresh new creations that remain faithful to their source. The Recipes in this Volume offer a wonderful balance of old and new-and all will delight the eye, satisfy the taste buds, and stimulate your own creativity. Lincoln Carson of Picasso, in Las Vegas, Nevada, whips up a pear-starred version of the traditional Tarte Tatin; Susan Notter and Ann Amernick add playful elements to their '90s napoleons; Chris Broberg of Lespinasse sparks Butterscotch Rice Pudding with unexpected flavor combinations; while Norman Love's (of the Ritz-Carlton Hotel Company in Naples, Florida) Manjari Mousse and Kumquat Cake blends the sweet-tart jolt of kumquat with the full flavor of Manjari chocolate to create a sublime, surprising, streamlined delight. Like its Companions in the acclaimed Grand Finales series, A Neoclassic View of Plated Desserts overflows with time-proven crowd pleasers, all beautifully presented with color photographs and detailed step-by-step instructions. Use them as they are . or do as their creators did-break the rules and add a touch of your own to bring down the house with a truly grand finale.
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Back cover copy

"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." -FranCois 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
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Table of contents

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.
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About Tish Boyle

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.
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Rating details

15 ratings
4.33 out of 5 stars
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3 20% (3)
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