Grand Finales: The Art of the Plated Dessert

by Tish Boyle, Timothy Moriarty

"A visually stunning and groundbreaking new book. Grand 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 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.

Genres: Cookbooks, Cooking, Food

368 pages, Hardcover

First published October 8, 1996

About the author

TISH BOYLE is co-editor of Dessert Professional magazine and an experienced food writer, cookbook author, pastry chef, and recipe developer. Her previous books include Chocolate Passion, Diner Desserts, The Good Cookie, and The Cake Book.

Reviews

[Janet · Rating 4 out of 5]

Beautiful "coffee table" book that I read cover to cover. Not that I'll ever have the patience to make the recipes but in order to appreciate the artistry that goes into them. Lovely photo's and complete instructions make this a fascinating look at pastry-making.