FREE Delivery in the UK.
Only 5 left in stock (more on the way).
Dispatched from and sold by Amazon. Gift-wrap available.
Modern Art Desserts: Reci... has been added to your Basket
+ £2.80 delivery
Used: Very Good | Details
Condition: Used: Very Good
Comment: Expedited shipping available on this book. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.
Have one to sell?
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See all 3 images

Modern Art Desserts: Recipes for Cakes, Cookies, Confections, and Frozen Treats Based on Iconic Works of Art Hardcover – 20 May 2013

4.1 out of 5 stars 12 customer reviews

See all 4 formats and editions Hide other formats and editions
Amazon Price
New from Used from
Kindle Edition
£9.99 £0.90
Note: This item is eligible for click and collect. Details
Pick up your parcel at a time and place that suits you.
  • Choose from over 13,000 locations across the UK
  • Prime members get unlimited deliveries at no additional cost
How to order to an Amazon Pickup Location?
  1. Find your preferred location and add it to your address book
  2. Dispatch to this address when you check out
Learn more
click to open popover

Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.

  • Apple
  • Android
  • Windows Phone

To get the free app, enter your mobile phone number.

Product details

  • Hardcover: 208 pages
  • Publisher: Ten Speed Press (20 May 2013)
  • Language: English
  • ISBN-10: 1607743906
  • ISBN-13: 978-1607743903
  • Product Dimensions: 19.7 x 2.4 x 23.6 cm
  • Average Customer Review: 4.1 out of 5 stars 12 customer reviews
  • Amazon Bestsellers Rank: 287,004 in Books (See Top 100 in Books)
  • Would you like to tell us about a lower price?
    If you are a seller for this product, would you like to suggest updates through seller support?

Product description


"Cookbook meets exhibit catalog in this art-themed collection."
--Library Journal

"Let them eat cake...and art! Thanks to Caitlin Freeman, an author neé pastry chef with a unique and fresh talent, we can do just that. Freeman has written a visually rich book of charming dessert recipes from which you can re-create edible versions of your favorite works of modern art."

"This book gets my ganache flowing--if only art history always tasted this good."
--Todd Selby, photographer and author of Edible Selby

"Brilliant, quirky, and irresistible. Having tasted many of these dishes over the years, I'm not sure what's more exciting, the recipes or the stories behind them. All dessert books should be this much fun!"
--Daniel Patterson, chef-owner of COI restaurant

"Only Caitlin Freeman is brave enough (and crazy enough) to dream up desserts inspired by works of modern art--and inventive enough to pull it off. Who looks at a Cindy Sherman self-portrait and sees an ice-cream float made with bubblegum soda, or at a Richard Avedon photograph of a beekeeper and pictures a glossy honey-pistachio parfait? This is more than a cookbook, it's a journal of the creative process."
--Oliver Strand, food journalist and coffee columnist for the New York Times

"The desserts Caitlin Freeman has created for the SFMOMA Blue Bottle Café are masterpieces in their own right. It's one thing to make the most perfect white cake, frosting, and ganache; it's another to use those media to create art, as she has with her Mondrian Cake. That is Caitlin's special gift, and one that she has generously shared in this beautiful book. It, too, is a masterpiece."
--Charlotte Druckman, food journalist and author of Skirt Steak: Women Chefs on Standing the Heat and Staying in the Kitchen

"This book touches the body's most sensitive organ--the stomach. Most artists dream of creating works so provocative that they stimulate the brain while enervating all the other senses. Caitlin Freeman, probably the most innovative baker this side of Mars, does this spectacularly. Here's a cookbook that demands you genuflect before its sheer creativity. It says 'on your knees' in a sugared tone."
--Bompas & Parr, authors of Feasts with Bompas & Parr and founders of the Bompas & Parr studio

About the Author

A self-taught baker and longtime owner of the San Francisco cake and sweets shop, Miette, CAITLIN FREEMAN was inspired to bake by the confectionary paintings of California painter Wayne Thiebaud. After selling Miette in 2008, she started the pastry program at Blue Bottle Coffee Co. and coauthored The Blue Bottle Craft of Coffee. Her artistic creations for the Blue Bottle Café at the San Francisco Museum of Modern Art have been featured in the New York Times, Design Sponge, Elle Decor, San Francisco Chronicle, Huffington Post, and more. She lives in San Francisco, California.

Customer reviews

Top customer reviews

23 May 2014
Format: Hardcover|Verified Purchase
2 people found this helpful
|Comment|Report abuse
31 May 2018
Format: Hardcover|Verified Purchase
9 June 2016
Format: Hardcover|Verified Purchase
28 May 2014
Format: Hardcover|Verified Purchase
3 August 2013
Format: Hardcover|Verified Purchase
4 people found this helpful
|Comment|Report abuse
7 June 2014
Format: Hardcover|Verified Purchase
31 October 2014
Format: Hardcover|Verified Purchase

Would you like to see more reviews about this item?

Pages with related products. See and discover other items: cake recipes

Where's My Stuff?

Delivery and Returns

Need Help?