đź“’ Modern Art Desserts by Caitlin Freeman

Genre : Cooking
Publisher : Ten Speed Press
ISBN_10 : 9781607743910
Copyright Year : 2013-04-16
File Format : All Formats
File Download : 224
Price : FREE


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Taking cues from works by Andy Warhol, Frida Kahlo, and Matisse, pastry chef Caitlin Freeman, of Miette bakery and Blue Bottle Coffee fame, creates a collection of uniquely delicious dessert recipes (with step-by-step assembly guides) that give readers all they need to make their own edible masterpieces. From a fudge pop based on an Ellsworth Kelly sculpture to a pristinely segmented cake fashioned after Mondrian’s well-known composition, this collection of uniquely delicious recipes for cookies, parfait, gelées, ice pops, ice cream, cakes, and inventive drinks has everything you need to astound friends, family, and guests with your own edible masterpieces. Taking cues from modern art’s most revered artists, these twenty-seven showstopping desserts exhibit the charm and sophistication of works by Andy Warhol, Cindy Sherman, Henri Matisse, Jeff Koons, Roy Lichtenstein, Richard Avedon, Wayne Thiebaud, and more. Featuring an image of the original artwork alongside a museum curator’s perspective on the original piece and detailed, easy-to-follow directions (with step-by-step assembly guides adapted for home bakers), Modern Art Desserts will inspire a kitchen gallery of stunning treats.

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đź“’ Modern Art Desserts by Caitlin Freeman

Genre : Cooking
Publisher : Random House Digital, Inc.
ISBN_10 : 9781607743903
Copyright Year : 2013-04-16
File Format : All Formats
File Download : 216
Price : FREE


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A step-by-step collection of creative dessert recipes features confections inspired by master artworks, from an Ellsworth Kelly-inspired fudge pop to cakes based on Wayne Thiebaud's paintings, in an easy-to-follow guide that is complemented by museum curator perspectives on the original pieces. 12,500 first printing.

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Genre :
Publisher : Reaktion Books
ISBN_10 : 1780239130
Copyright Year : 2018-03
File Format : All Formats
File Download : 256
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Matisse, Picasso, Hockney--they may not have been from the same period, but they all painted still lifes of food. And they are not alone. Andy Warhol painted soup cans, Claes Oldenburg sculpted an ice cream cone on the top of a building in Cologne, Jack Kerouac's Sal ate apple pie across the country, and Truman Capote served chicken hash at the Black and White Ball. Food has always played a role in art, but how well and what did the artists themselves eat? Exploring a panoply of artworks of food, cooking, and eating from Europe and the Americas, The Modern Art Cookbook opens a window into the lives of artists, writers, and poets in the kitchen and the studio throughout the twentieth century and beyond. From the early moderns to the impressionists; from symbolists to cubists and surrealists; from the Beats to the abstractionists of the New York School, Mary Ann Caws surveys how artists and writers have eaten, cooked, and depicted food. She examines the parallels between the art of cuisine and the visual arts and literature, using artworks, diaries, novels, letters, and poems to illuminate the significance of particular ingredients and dishes in the lives of the world's greatest artists. In between, she supplies numerous recipes from these artists--including Ezra Pound's poetic eggs, C�zanne's baked tomatoes, and Monet's madeleines--alongside one hundred color illustrations and thought-provoking selections from both poetry and prose. A joyous and illuminating guide to the art of food, The Modern Art Cookbook is a feast for the mind as well as the palate.

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Genre : Cooking
Publisher : William Morrow Cookbooks
ISBN_10 : 0688146112
Copyright Year : 1996-04-15
File Format : All Formats
File Download : 624
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This classic text on Chinese Cooking Technique, now available in paperback, combines an insider's knowledge of authentic Chinese cooking and culture with more than two hundred recipes.

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Genre : Cooking
Publisher : Random House Digital, Inc.
ISBN_10 : 9781607741183
Copyright Year : 2012-10-09
File Format : All Formats
File Download : 240
Price : FREE


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A guide to selecting and brewing artisan coffees covers how to use standard kitchen tools to make professional-tasting coffees and espressos and is complemented by recipes for coffee-inspired treats.

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Genre : Cooking, English
Publisher :
ISBN_10 : HARVARD:RSMD1K
Copyright Year : 1812
File Format : All Formats
File Download : 549
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Genre :
Publisher :
ISBN_10 : BL:A0020379126
Copyright Year : 1812
File Format : All Formats
File Download : 549
Price : FREE


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đź“’ Sweet Desserts by Lucy Ellmann

Genre : Fiction
Publisher : A&C Black
ISBN_10 : 9781408850602
Copyright Year : 2013-09-12
File Format : All Formats
File Download : 160
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By the author of Ducks, Newburyport, shortlisted for the 2019 Booker Prize, Goldsmiths Prize and Saltire Fiction Book of the Year Award Winner of the Guardian First Book Award Suzy Schwarz has learnt one or two things about life: other people know how you should live better than you do; sisters (especially Fran) can destroy your sanity and self-esteem; lust calls for careful timing because it rarely coincides with that of your partner; and most heartbreaking of all, parents die on you, leaving you grieving. The only thing that provides constant solace when times are bad (and they usually are) is food.

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Genre : Cooking
Publisher : Rodale Press
ISBN_10 : 1579544487
Copyright Year : 2001
File Format : All Formats
File Download : 127
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Presents an assortment of seventy-nine dessert recipes for an array of cakes, pies and tarts, puddings and custards, cannolis, crepes, and other confections.

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đź“’ The Last Course by Claudia Fleming

Genre : Cooking
Publisher : Random House
ISBN_10 : 9780593132807
Copyright Year : 2019-11-12
File Format : All Formats
File Download : 320
Price : FREE


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A beautiful new edition of “the greatest dessert book in the history of the world” (Bon Appétit), featuring 175 timeless recipes from Gramercy Tavern’s James Beard Award–winning pastry chef. Claudia Fleming is a renowned name in the pastry world, acclaimed for having set an industrywide standard at New York City’s Gramercy Tavern with her James Beard Award–winning desserts. With The Last Course, dessert lovers everywhere will be able to re-create and savor her impressive repertoire at home. Fleming’s desserts have won a range of awards because they embody her philosophy of highly satisfying food without pretension, a perfect balance for home cooks. Using fresh, seasonal ingredients at the peak of their flavor, Fleming creates straightforward yet enchanting desserts that are somehow equal to much more than the sum of their parts. She has an uncanny ability to match contrasting textures, flavors, and temperatures to achieve a perfect result—placing something brittle and crunchy next to something satiny and smooth, and stretching the definition of sweet and savory while retaining an elemental simplicity. The Last Course contains 175 mouthwatering recipes that are organized seasonally by fruits, vegetables, nuts, herbs and flowers, spices, sweet essences, dairy, and chocolate. In the final chapter, Fleming suggests how to combine and assemble desserts from the previous chapters to create the ultimate composed desserts. And each chapter and each composed dessert is paired with a selection of wines. Recipes include Raspberry–Lemon Verbena Meringue Cake, Blueberry–Cream Cheese Tarts with Graham Cracker Crust, Cherry Cheesecake Tart with a Red Wine Glaze, Concord Grape Sorbet, Apple Tarte Tatin, Chestnut Soufflés with Armagnac-Nutmeg Custard Sauce, Buttermilk Panna Cotta with Sauternes Gelée, Warm Chocolate Ganache Cakes, and more. Beautifully illustrated with more than eighty photographs throughout, The Last Course is a timeless, one-of-a-kind collection filled with original recipes that will inspire dessert enthusiasts for years to come. Praise for The Last Course “While I must admit to being particularly partial to Claudia’s Buttermilk Panna Cotta, every dessert in The Last Course made me salivate. Claudia’s inspired recipes are so beautifully transcribed that even the most nervous of home cooks will feel comfortable trying them and will be a four-star chef for the day.”—Daniel Boulud “The Goddess of New American Pastry.”—Elle

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