Product Description

"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.

Product Details

• Amazon Sales Rank: #136274 in Books
• Published on: 1997-10-24
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 288 pages

From the Inside Flap
A Modernist View of Plated Desserts For diners, the stunning virtuosity of dessert menus orchestrated by today′s chefs and restaurateurs has made a meal′s grand finale as eagerly awaited as the entrees that precede them. To accompany American pastry′s dynamic renaissance, Grand Finales: A Modernist View of Plated Desserts offers an essential compendium of information that enables culinary professionals to keep pace with these remarkable developments. Scores of pastry chefs are now seeking to compose plated desserts that consciously avoid everyday images, and in doing so, have lifted their creations into the realm of artistic discipline. While each chef has his or her individual style, many of their desserts can be classified as Modernist, with technical and artistic demands as challenging as any in the culinary realm. At once absorbingly informative and celebratory, authors Tish Boyle and Timothy Moriarty lead a discussion of how Modernist chefs are redefining dessert, the better to satisfy the insatiable American sweet tooth. Replete with ample illustrations, Grand Finales: A Modernist View of Plated Desserts offers 50 detailed recipes culled from the repetoires of 25 of the country′s most accomplished pastry chefs. Their insights and opinions on the diverse aspects of desserts contrast with the straightforward analysis of Boyle and Moriarty, which addresses the major components of a Modernist dessert–from its relationship to classical dessert standards, the fundamental importance of equipment and molds, and the principles of garniture, to the use of sauces and the critical necessity of deft management skills and costing procedures. Thorough, humorous, and comprehensive, Grand Finales: A Modernist View of Plated Desserts is a tempting addition to the ranks of indispensable reference for anyone involved in the art of pastry, or just in love with dessert.

From the Back Cover
"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.

About the Author
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.

Customer Reviews

An excellent book for creativity in pastry arts
Many renowned Pastry Chefs share insights in creating and mastering their techniques. Although I am not a pastry chef, I do create desserts, and I was thrilled to not only see pictures and practically step by step procedures, but to also learn more about pricing and creativity when designing a pastry masterpiece..

Stunningly extravagant - Stunntravagant!!!
Amazing pictures and such detailed description about each step! Need so much patience though to make most dishes! But this book tops as my current favourite on Architectural Desserts!