GRAND FINALES: THE ART OF THE PLATED DESSERT by Boyle, Tish ( Author ) on Oct-22-1996[ Hardcover ]

Tish Boyle; Timothy Moriarty

ISBN 10: 0442022875 / ISBN 13: 9780442022877

Published by Van Nostrand Reinhold Company, 1996

About this Item

Fast Free Shipping â Very Good condition book with a firm cover and clean pages. Shows normal use and some light wear or limited notes markings. A solid, nice copy to enjoy.

Seller Inventory # GWV.0442022875.VG

Bibliographic Details

• Title: GRAND FINALES: THE ART OF THE PLATED DESSERT by Boyle, Tish ( Author ) on Oct-22-1996[ Hardcover ]
• Publisher: Van Nostrand Reinhold Company
• Publication Date: 1996
• Language: English
• ISBN 10: 0442022875
• ISBN 13: 9780442022877
• Binding: Hardcover
• Condition: very_good

About this title

Synopsis

This unique book does for pastry making what no book has done before--it offers the first examination of the creative process of developing desserts. The authors formally define the eight "schools" of pastry that are present today and detail the design principles and motivations behind each dessert type. 50 recipes. 20 illustrations.

From the Inside Flap

Grand Finales The Art of The Plated Dessert by Tish Boyle and Timothy Moriarty Feast your eyes on the most exquisite and flavorful desserts created by fifty of the country's renowned pastry chefs in this groundbreaking new book, Grand Finales: The Art of The Plated Dessert. Authors Tish Boyle and Timothy Moriarty have written a book that will change the course of culinary history-they have formally identified 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-a grand look at the extraordinary plated desserts being created today. As Michael Schneider, editor-in-chief of Pastry Art & Design and Chocolatier magazines, and creator of the book observes, "The concept of the plated dessert is best understood if you visualize tile plate as the canvas and the components as the medium with which the chefs 'paint.' Although beautiful presentation is integral to the concept, a plated dessert is created not so much as to be exhibited as to be eaten." In this enticing new book, each 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 scenes where chefs share their most guarded secrets. To all pastry lovers and aesthetes alike, the authors of Grand Finales: The Art of The Plated Dessert assure ultimate satisfaction or they will eat their hat-Eric Girérd's creation of Humphrey Bogart's hat-that is.