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A Modernist View of Plated Desserts (Grand Finales) [Hardcover]

Tish Boyle , Timothy Moriarty
4.3 out of 5 stars  See all reviews (3 customer reviews)
Price: 148.99 & FREE Delivery in the UK. Details
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Book Description

24 Oct 1997 Grand Finales
"Modernism is simply the result of the extremely progressive evolution of the American pastry industry. With the use of all ethnic influences, creative flavor combinations enhanced by incredibly visual designs is truly the global trend-setter for the millennium." Norman Love Corporate Pastry Chef, Ritz-Carlton Hotel Company Milk Chocolate-Ginger Mousse with Liquid Chocolate Center Norman Love Corporate Pastry Chef, Ritz-Carlton Hotel Company, Naples, Florida. Mont Blanc Michael Hu Executive Pastry Chef, Waldorf-Astoria Hotel, New York Midnight Macadamia Torte Kim O'Flaherty Pastry Cook, Essex House Hotel, New York. Chocolate and Pear Mousse Ensemble Eric Perez Executive Pastry Chef, Ritz-Carlton Tyson's Corners, Virginia. Chocolate Croissant Bread Pudding with Specky Vanilla Ice Cream and Caramel Marshall Rosenthal Executive Pastry Chef, Trump Taj Mahal Hotel and Casino, Atlantic City, New Jersey Butter Pecan Custard Cake Wayne Brachman Executive Pastry Chef, Mesa Grill and Bolo, both in New York.

Frequently Bought Together

A Modernist View of Plated Desserts (Grand Finales) + Grand Finales: A Neoclassic View of Plated Desserts + Plating for Gold: A Decade of Dessert Recipes from the World and National Pastry Team Championships
Price For All Three: 331.48

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Product details

  • Hardcover: 288 pages
  • Publisher: John Wiley & Sons (24 Oct 1997)
  • Language: English
  • ISBN-10: 0471292516
  • ISBN-13: 978-0471292517
  • Product Dimensions: 28.3 x 22.3 x 1.9 cm
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (3 customer reviews)
  • Amazon Bestsellers Rank: 481,947 in Books (See Top 100 in Books)
  • See Complete Table of Contents

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Product Description

From the Back Cover

"Modernism is simply the result of the extremely progressive evolution of the American pastry industry. With the use of all ethnic influences, creative flavor combinations enhanced by incredibly visual designs is truly the global trend-setter for the millennium." Norman Love Corporate Pastry Chef, Ritz-Carlton Hotel Company Milk Chocolate--Ginger Mousse with Liquid Chocolate Center Norman Love Corporate Pastry Chef, Ritz-Carlton Hotel Company, Naples, Florida. Mont Blanc Michael Hu Executive Pastry Chef, Waldorf-Astoria Hotel, New York Midnight Macadamia Torte Kim O'Flaherty Pastry Cook, Essex House Hotel, New York. Chocolate and Pear Mousse Ensemble Eric Perez Executive Pastry Chef, Ritz-Carlton Tyson's Corners, Virginia. Chocolate Croissant Bread Pudding with Specky Vanilla Ice Cream and Caramel Marshall Rosenthal Executive Pastry Chef, Trump Taj Mahal Hotel and Casino, Atlantic City, New Jersey Butter Pecan Custard Cake Wayne Brachman Executive Pastry Chef, Mesa Grill and Bolo, both in New York.

About the Author

Timothy Moriarty is the features editor of Chocolatier and Pastry Art & Design magazines. He is the co-author of Grand Finales: The Art of The Plated Dessert, and the author of several works of fiction. He lives in Westchester County, New York with his wife and two children. 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, caterer, pastry chef, and food stylist. Passionate about desserts, Tish is the co-author of Grand Finales: The Art of The Plated Dessert. She lives in Brooklyn Heights with her husband, Dick Eggleston. Michael Schneider is the founder, editor-in-chief and publisher of both Chocolatier and Pastry Art & Design magazines, as well as the creator of the Grand Finales series. An acknowledged expert on chocolate and desserts, he has appeared on many radio and television shows and has been a guest lecturer at New York University and The Smithsonian Institution. He is also on the Board of Directors of the United States Pastry Alliance. Michael and his wife live in Greenwich Village, New York. John Uher has been a food photographer in New York City for the past 12 years. His photographs appear regularly in Woman's Day, Vegetarian Times, and Yankee Magazine, as well as Chocolatier and Pastry Art & Design magazines. He is also currently working on a new book by Jacques Torres, based on Jacques's upcoming PBS series. John lives with his wife and four children in Freeport, Long Island.

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Customer Reviews

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Most Helpful Customer Reviews
1 of 1 people found the following review helpful
3.0 out of 5 stars Very out dated but sure it was amazing in 1998 22 Aug 2013
Format:Hardcover|Verified Purchase
The pictures are amazing (if you are going "back to the Future")
Honestly I have haven't tried any of the recipes yet, but I am sure they would be lovely.

it's not really how to make everything, but some of these things will take some talent to plate up.

It was probably ground breaking at the time of publication as many people would not have seen any books on plated desserts besides the ones published by this author.

There are some big names in the American pastry scene a decade ago involved here. But I am sorry for well over 100 pounds there is much better publications (sorry I should say more modernist)
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10 of 14 people found the following review helpful
5.0 out of 5 stars An excellent book for creativity in pastry arts 23 May 1999
By A Customer
Format:Hardcover
Many renowned Pastry Chefs share insights in creating and mastering their techniques. Although I am not a pastry chef, I do create desserts, and I was thrilled to not only see pictures and practically step by step procedures, but to also learn more about pricing and creativity when designing a pastry masterpiece..
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0 of 1 people found the following review helpful
5.0 out of 5 stars Stunningly extravagant - Stunntravagant!!! 13 Nov 2009
Format:Hardcover
Amazing pictures and such detailed description about each step! Need so much patience though to make most dishes! But this book tops as my current favourite on Architectural Desserts!
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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com: 4.6 out of 5 stars  8 reviews
11 of 13 people found the following review helpful
5.0 out of 5 stars An excellent book for creativity in pastry arts 23 May 1999
By A Customer - Published on Amazon.com
Format:Hardcover
Many renowned Pastry Chefs share insights in creating and mastering their techniques. Although I am not a pastry chef, I do create desserts, and I was thrilled to not only see pictures and practically step by step procedures, but to also learn more about pricing and creativity when designing a pastry masterpiece..
4 of 4 people found the following review helpful
5.0 out of 5 stars Easy to follow directions 25 Mar 2007
By Heather Macia - Published on Amazon.com
Format:Hardcover
This book is great for aspiring pastry chefs. I do think some knowledge of high end desserts is necessary if a person would like to make any of the dishes in the book. The pictures are beautiful and the instructions are clear and easy to follow. I know the other books by these authors have gotten good reviews as well.
4.0 out of 5 stars Very nice 18 Jan 2013
By aLexis - Published on Amazon.com
Format:Hardcover|Verified Purchase
I enjoy the recipes and the way the presentations are explained and shown in this book. I would recommend this!
5.0 out of 5 stars a fab cookbook 16 July 2010
By mariatos s - Published on Amazon.com
Format:Hardcover|Verified Purchase
a must book,only for the styling of the recipies you have to buy this book!!
5.0 out of 5 stars Master create a master piece 23 Aug 2007
By R. J. Hollands - Published on Amazon.com
Format:Hardcover
A master piece by craftsmen with unique skill and brillances of creativity. Very detailed, and the recipes work. Photography is fantastic.
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