Neoclassic View of Plated Desserts Grand Finales

ISBN-10: 047129313X
ISBN-13: 9780471293132
Edition: 2000
List price: $60.00
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Description: "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  More...

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Book details

List price: $60.00
Copyright year: 2000
Publisher: John Wiley & Sons, Incorporated
Publication date: 2/9/2000
Binding: Hardcover
Pages: 304
Size: 8.75" wide x 11.50" long x 0.75" tall
Weight: 3.080
Language: English

"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." -Franois 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

Tish Boyle is editor in chief of Chocolatier and Pastry Art & Design magazines. A graduate of Smith College and La Varenne Ecole de Cuisine in Paris, she has been a caterer, pastry chef, and food stylist. She is the author of The Good Cookie and Diner Desserts, and coauthor of Simply Sensational Desserts (IACP Award Winner), Chocolate Passion, and the Grand Finales series of books.

Recipe Contents
Preface
Introduction: Neoclassics and the Kitchen
Fruit Desserts
Spoon Desserts
Cakes, Tarts, and Pies
French Classics
Frozen Desserts
Sugar Work
Glossary of Classic Desserts and Pastries
Source List
Bibliography
Index

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