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Product Description
Book Description
"A visually stunning and groundbreaking new book. Grand Finales: 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 A Gallery for the New Century A New Way to See, Taste, and Appreciate Neo-Classicism Echoes a classic dessert in form, preparation, or ingredients. Minimalism A single, primitive form supported by spare garnish. Illusionism Resembles a person, object, or scene. Architecturalism Features a prominent vertical component. Impressionism Communicates a theme or mood. Modernism Abstract forms with bold colors and a satirical edge. Performance Art Displays action at the touch of fork or spoon. Eclecticism Combines elements from other schools found herein. Fusionism Includes an ingredient or seasoning outside the European and American dessert tradition.
From the Publisher
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 Girerd’s creation of Humphrey Bogart’s hat-that is.
Inside This Book
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First Sentence
Hubert Keller's father was a pastry chef, and Keller spent most of his boyhood in his father's pastry shop in Ribeauville, France. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
Hubert Keller's father was a pastry chef, and Keller spent most of his boyhood in his father's pastry shop in Ribeauville, France. Read the first page
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Concordance
Browse Sample PagesConcordance
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Most helpful customer reviews
1 of 1 people found the following review helpful
5.0 out of 5 stars
Dessert Challenge has arrived,
By
This review is from: Grand Finales: The Art of the Plated Dessert (Hardcover)
This book is exactly what I was looking for,, something with a challenge, something that would teach me more high end fancy dessert options. I find plated desserts to be the most interesting when it comes to desserts. Anyone can make a chocolate cake now, with the help of a mix from the grocery store but to make these desserts from this book and to plate them in the same manner, it just takes you above and beyond anything else out there. It teaches you, wish it had a little bit more instruction in places. But over all if you bake, cook, whatever - and you want a challenge this book is exactly what you need in your library.
5.0 out of 5 stars
Excellent,
By Karla (Lima, Peru) - See all my reviews
This review is from: Grand Finales: The Art of the Plated Dessert (Hardcover)
I'm a pastry student in Peru and I just can tell all the people that love pastry that this the best book I ever seen and I recommend a lot
5.0 out of 5 stars
tough, but fun,
By Charlie Hartman (Wisconsin) - See all my reviews
This review is from: Grand Finales: The Art of the Plated Dessert (Hardcover)
A very, very awesome book. You have to be hard core to want this book. It took about 5 hours for me and some friends to make one of the desserts, but we had a blast. It measures everything out with wait, so you don't have to worry if you bought the jumbo eggs when the recipee assumes you are using large. If you like cooking, buy this book. If you don't like cooking, I still say buy this book.The sorbets alone are worth the price of the book
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