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Grand Finales: A Neoclassic View of Plated Desserts Hardcover – 29 Feb 2000

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Product details

  • Hardcover: 304 pages
  • Publisher: John Wiley & Sons; New Ed edition (29 Feb. 2000)
  • Language: English
  • ISBN-10: 047129313X
  • ISBN-13: 978-0471293132
  • Product Dimensions: 22.4 x 2.2 x 28.5 cm
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Bestsellers Rank: 238,646 in Books (See Top 100 in Books)
  • See Complete Table of Contents

Product Description

From the Inside Flap

"When everything comes full circle, it will always come back to the classics." –Michael Hu Pastry Chef and Consultant Ask any Chef: When it comes to desserts, the classics are the grand finales of all great meals. They have withstood the test of time. Who can resist the sumptuous temptations of Black Forest Cake, Boston Cream Pie, or Cherries Jubilee? Or the savory familiarity of rice pudding, chocolate mousse, caramelized bananas, or an old–fashioned plum tart? In this Exciting, delectably photographed new look at classic desserts, authors Tish Boyle and Timothy Moriarty invite some of the world′s greatest pastry chefs to re–invent the classics. A Neoclassic View of Plated Desserts: Grand Finales is a testament to the timelessness of tradition . and to the creativity of today′s great pastry chefs in reworking the basic culinary building blocks into enchanting, fresh new creations that remain faithful to their source. The Recipes in this Volume offer a wonderful balance of old and new–and all will delight the eye, satisfy the taste buds, and stimulate your own creativity. Lincoln Carson of Picasso, in Las Vegas, Nevada, whips up a pear–starred version of the traditional Tarte Tatin; Susan Notter and Ann Amernick add playful elements to their ′90s napoleons; Chris Broberg of Lespinasse sparks Butterscotch Rice Pudding with unexpected flavor combinations; while Norman Love′s (of the Ritz–Carlton Hotel Company in Naples, Florida) Manjari Mousse and Kumquat Cake blends the sweet–tart jolt of kumquat with the full flavor of Manjari chocolate to create a sublime, surprising, streamlined delight. Like its Companions in the acclaimed Grand Finales series, A Neoclassic View of Plated Desserts overflows with time–proven crowd pleasers, all beautifully presented with color photographs and detailed step–by–step instructions. Use them as they are . or do as their creators did–break the rules and add a touch of your own to bring down the house with a truly grand finale.

From the Back Cover

"A Neoclassic View of Plated Desserts demonstrates both the subtle and theatrical pizzazz of a talented collective of visionaries." –Andrew MacLauchlan Executive Pastry Chef, Coyote Cafe "A brilliant addition to Tish Boyle′s and Timothy Moriarty′s series of cookbooks. This dynamic duo has thoroughly translated the recipes of some of our country′s leading pastry chefs with immense ease and perfection. It is with enormous admiration that I recommend this cookbook to anyone searching for a greater knowledge of desserts." –François Payard Owner, Payard Patisserie & Bistro Author, Simply Sensational Desserts "It is the purpose of a neoclassic dessert to isolate the integral elements of a time–honored classic and transform its components to produce a dessert with the grandeur demanded by today′s consumer. The pastry chefs who contributed to this book have provided recipes that do just that–and they do it magnificently!" –Bo Friberg Chef/Instructor, The Culinary Institute of America at Greystone

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Format: Hardcover
A neoclassical view of plated desserts is, in my opinion, an improvement over the previous book in this series: A Modernist View of plated desserts. The first chapter is devoted to the pastry chefs involved in creating the desserts, and is very informative. Subsequent chapters are devoted to a variety of different desserts, but without as much emphasis on chocolate as the previous book. There is also a final chapter on sugar work which proved to be very helpful. I found the book to be well laid out and explained and the desserts are, as usual, mouthwatering! A must for anyone interested in the creative art of dessert making.
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