Grand finales : a modernist view of plated desserts / [compiled by] Tish Boyle and Timothy Moriarty ; created by Michael Schneider ; photography by John Uher.

Contributor(s): Material type: TextTextPublication details: New York : Van Nostrand Reinhold, 1998.Description: xvii, 265 p. : ill. ; 29 cmISBN:
  • 0442025475
  • 9780442025472
Other title:
  • Modernist view of plated desserts
Subject(s): DDC classification:
  • 641.8/6 21
LOC classification:
  • TX773 .G682 1997
Summary: "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 repertoires 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."--BOOK JACKET.
Tags from this library: No tags from this library for this title. Log in to add tags.
Star ratings
    Average rating: 0.0 (0 votes)
Holdings
Item type Current library Call number Copy number Status Date due Barcode
Books Books Odessa College Stacks 641.86 G751B (Browse shelf(Opens below)) 1 Available 51994001335217
Browsing Odessa College shelves, Shelving location: Stacks Close shelf browser (Hides shelf browser)

Includes index.

"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 repertoires 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."--BOOK JACKET.

There are no comments on this title.

to post a comment.