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Grand Finales: The Art of the Plated Dessert: The Art of Plated Desserts [Hardcover]

Tish Boyle , Timothy Moriarty
4.6 out of 5 stars  See all reviews (5 customer reviews)
RRP: 157.99
Price: 36.21 & FREE Delivery in the UK. Details
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Book Description

8 Oct 1996 0471287695 978-0471287698 1
"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.

Frequently Bought Together

Grand Finales: The Art of the Plated Dessert: The Art of Plated Desserts + Plating for Gold: A Decade of Dessert Recipes from the World and National Pastry Team Championships
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Product details

  • Hardcover: 368 pages
  • Publisher: John Wiley & Sons; 1 edition (8 Oct 1996)
  • Language: English
  • ISBN-10: 0471287695
  • ISBN-13: 978-0471287698
  • Product Dimensions: 28 x 22 x 2 cm
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (5 customer reviews)
  • Amazon Bestsellers Rank: 972,033 in Books (See Top 100 in Books)
  • See Complete Table of Contents

More About the Authors

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Product Description

From the Back Cover

"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.

About the Author

TISH BOYLE is food editor of Chocolatier and Pastry Art & Design magazines. A graduate of Smith College and La Varenne Ecole de Cuisine in Paris, Tish has had such varied occupations as truck dispatcher, chef on tourist barges in Burgundy and Bordeaux, caterer, pastry chef, food stylist, and editor at Good Housekeeping magazine. A former freelance recipe developer, she has developed recipes for corporations such as T.J. Lipton as well as various food magazines. TIMOTHY MORIARTY is features editor of Chocolatier magazine as well as Pastry Art & Design, both published by the Haymarket Group in New York. In his fourteen years as a magazine editor, Tim has been editor-in-chief and founding editor of several consumer magazines, covering such topics as health, fitness, computer software, and cinema. He is the author of dozens of nonfiction articles and short stories, and his first novel, Vampire Nights, was published in 1989 by Pinnacle Books. Tim, his wife, and two sons live in Westchester, NY.

Inside This Book (Learn More)
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
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

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Most Helpful Customer Reviews
8 of 8 people found the following review helpful
4.0 out of 5 stars heavy on elaborate presentation 24 Jun 1999
By A Customer
Format:Hardcover
This book is great for presentation ideas, but really is only for accomplished pastry chefs. The recipes are given only in weight, and the presentations are so elaborate that they are really unpractical, even for most restaurants. Other books give more specific directions for some of the garnishing techniques. The biographies of the pastry chefs are interesting. A nice picture book.
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5 of 5 people found the following review helpful
5.0 out of 5 stars this book is well worth buying 14 Sep 1999
By A Customer
Format:Hardcover
I myself are a pastry chef and purchaesd this book after seeing it at a trade exibition and loving it, since buying this book it has inspired me no-end to come up with new and inavetive ideas, I myself well recommend this buy
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3 of 3 people found the following review helpful
5.0 out of 5 stars Buy it for the pictures 5 Mar 1998
By A Customer
Format:Hardcover
As a professional in the industry, it gave me great pleasure to read this wonderful book. The pictures are creativity itsself. And, as any professional baker would know, it is written in the proper weights and measurements. Truly fabulous. My only complaint is that it only contains American Chefs and doesn't include any Canadian or European chefs.
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3 of 3 people found the following review helpful
5.0 out of 5 stars A beautiful book -- well worth the price. 21 Mar 1998
By A Customer
Format:Hardcover
A magnificent book, well worth the purchase price. You can't help but be inspired in your own desserts after seeing the pictures of the desserts in this book. Some of the interviews with the pastry chefs are also interesting.
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2 of 2 people found the following review helpful
By A Customer
Format:Hardcover
This book is definitly for the accomplished ameture, pastry chefs and the like. The photographs are wonderful, and the participating chefs reviews are well organized. Would have been much simpler if all the recipes were in cups, tablespoons,etc.measuerments, rather than weights and volumes.
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