000			01909nam a22003018a 4500
001			u67000
003			SIRSI
005			20240916205931.0
008			970707s1997 nyu 001 0 eng
010			_a 97024171
020			_a0442025475
020			_a9780442025472
035			_a(OCoLC)37400817
050	0	0	_aTX773 _b.G682 1997
082	0	0	_a641.8/6 _221
092			_a641.86 _bG751b
245	0	0	_aGrand finales : _ba modernist view of plated desserts / _c[compiled by] Tish Boyle and Timothy Moriarty ; created by Michael Schneider ; photography by John Uher.
246	3	0	_aModernist view of plated desserts
260			_aNew York : _bVan Nostrand Reinhold, _c1998.
300			_axvii, 265 p. : _bill. ; _c29 cm.
500			_aIncludes index.
520			_a"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.
650		0	_aDesserts.
650		0	_aPastry.
700	1		_aBoyle, Tish.
700	1		_aMoriarty, Timothy, _d1951-
949			_cc.1 _lT-PROCESS _tBook _xPRINT _p39.95
999			_a641.86 G751B _wDEWEY _c8745 _i51994001335217 _d8745 _e11/26/2001 _f6/29/2023 _g11 _lCIRCSTACKS _mLRC _n3 _p$39.95 _q5 _rY _sY _tBOOK _u6/28/2000 _xPRINT