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A Modernist View of Plated Desserts (Grand Finales) Hardcover – 24 Oct 1997

4.5 out of 5 stars 4 customer reviews

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Hardcover, 24 Oct 1997
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Product details

  • Hardcover: 288 pages
  • Publisher: John Wiley & Sons; 1 edition (24 Oct. 1997)
  • Language: English
  • ISBN-10: 0471292516
  • ISBN-13: 978-0471292517
  • Product Dimensions: 22.9 x 2.1 x 28.4 cm
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (4 customer reviews)
  • Amazon Bestsellers Rank: 1,038,017 in Books (See Top 100 in Books)
  • See Complete Table of Contents

Product Description

From the Inside Flap

A Modernist View of Plated Desserts For diners, the stunning virtuosity of dessert menus orchestrated by today′s chefs and restaurateurs has made a meal′s grand finale as eagerly awaited as the entrees that precede them. To accompany American pastry′s dynamic renaissance, Grand Finales: A Modernist View of Plated Desserts offers an essential compendium of information that enables culinary professionals to keep pace with these remarkable developments. Scores of pastry chefs are now seeking to compose plated desserts that consciously avoid everyday images, and in doing so, have lifted their creations into the realm of artistic discipline. While each chef has his or her individual style, many of their desserts can be classified as Modernist, with technical and artistic demands as challenging as any in the culinary realm. 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 repetoires 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. Thorough, humorous, and comprehensive, Grand Finales: A Modernist View of Plated Desserts is a tempting addition to the ranks of indispensable reference for anyone involved in the art of pastry, or just in love with dessert.

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.

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Top Customer Reviews

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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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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Format: Hardcover Verified Purchase
Shows you how to make the puddings and everyone can follow the instructions,not for the beginners though,but everyone could have a go,I have and. Loved it so did my hubby and son
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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: HASH(0x8f7b0534) out of 5 stars 10 reviews
12 of 14 people found the following review helpful
HASH(0x8f7bd54c) 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
HASH(0x8fb16b64) 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.
1 of 1 people found the following review helpful
HASH(0x8fb16b94) 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!!
HASH(0x8fb16b70) out of 5 stars Five Stars 27 Jun. 2016
By Amazon Customer - Published on Amazon.com
Format: Hardcover Verified Purchase
great book to own for professionals
HASH(0x8f7a2d74) 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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