Grand Finales: The Art of the Plated Dessert and a Modernist View of Plated Desserts Set

by Tish Boyle, Timothy Moriarty

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.

Genres: Cookbooks, Cooking, Food

636 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.