📒 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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📒 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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📒 The Modern Art Cookbook by Mary Ann Caws

Genre :
Publisher : Reaktion Books
ISBN_10 : 1780239130
Copyright Year : 2018-03
File Format : All Formats
File Download : 256
Price : FREE


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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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📒 The New Pie by Chris Taylor

Genre : Cooking
Publisher : Clarkson Potter
ISBN_10 : 9780525576457
Copyright Year : 2019-03-12
File Format : All Formats
File Download : 272
Price : FREE


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Create 75 beautiful and unique pies using traditional techniques and modern tools from a couple who has baked their way to the top. Get ready for a new, fresh take on baking the ultimate feel-good dessert: pie! In The New Pie, Chris Taylor and Paul Arguin--winners of more than 500 awards for baking (including the 2017 Best of Show Award at the National Pie Championships)--re-examine the wholesome world of pie. Through traditional time-honored techniques, modern cooking methods (like sous vide), innovative flavors (birthday cake; Tahitian pineapple; and mocha "mystery"), and a love for kitchen gadgets (like immersion circulators and silicone texture mats), these legendary competition circuit pie experts reinvent the traditional pastime of pie-making. With step-by-step instructions and playful photography, you'll learn to make groundbreaking creations, including a magnificent Blueberry-Maple Pie with wood-grain lattice, the King Fluffernutter Pie, and a striped chocolate Pie of the Tiger. Whether you are a pie voyeur, new baker, or baking enthusiast you will find inspiration at every turn and pies to satisfy every craving.

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📒 Modern French Pastry by Cheryl Wakerhauser

Genre : Cooking
Publisher : Page Street Publishing
ISBN_10 : 9781624144387
Copyright Year : 2017-10-24
File Format : All Formats
File Download : 192
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Cheryl Wakerhauser, the award-winning chef and owner of Pix Patisserie, brings new artistry to classic French desserts. With recipes like Le Royale, Amélie, Pear Rosemary Tart, Pistachio Picnic Cake, Bûche de Noël, Crème Brûlée Cookies and Macarons, you will be sure to wow any guest with complex flavors and textures that are unique to French pastry. French dessert is a study in components, and Cheryl breaks each recipe down, providing information on classic techniques while imbuing each recipe with a new twist. Her Amélie recipe, the winner of the Patis France Chocolate Competition, combines orange vanilla crème brûlée, glazed chocolate mousse, caramelized hazelnuts, praline crisp and orange liqueur génoise. Cheryl trained with MOF Philippe URRACA, a prestigious patisserie located in southern France. She has been featured in World of Fine Wine, Delta Sky magazine, Thrillist Portland, Food Network Magazine, The Wall Street Journal, USA Today and Bon Appétit. This book will have 41 recipes and 80 photos.

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


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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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Genre : Cooking
Publisher : Simon and Schuster
ISBN_10 : 9781510751804
Copyright Year : 2019-11-19
File Format : All Formats
File Download : 144
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**Ina Garten named the Black & White cookie at William Greenberg Desserts the best in New York City** A Slice of Classic New York with Sweet Recipes that Cover Every Craving, from Rugelach to Lemon Bars to Matzoh Walnut Brownies and Coconut Layer Cake William Greenberg Desserts has been a New York City staple for more than seventy years. While maintaining and celebrating the signature recipes, such as the Linzer Tarts and classic Hamantaschen, and, of course, the Black & White cookie, this book will offer new and refreshing recipes as well. The bakery triggers nostalgia in certain generations, but a newer audience is building their own memories with inspiring new flavors—for example, without taking away schnecken and hot cross buns, modern goodies like cake pops, whoopee pies, and rainbow cakes are now available, too! Recipes will include: Honey loaf Chocolate pistachio biscotti Butter pecan sandies Rocky road brownies Raisin scones Chocolate chip pound cake And many more! This cookbook will carry on the tradition Mr. Greenberg started decades ago. It will maintain his legacy by including stories from Mr. Greenberg, as well as longtime customers, and members of the baking team who were trained by Mr. Greenberg himself, and are now teaching the next generation. Not only are original recipes still followed, but that attention to quality that established the bakery's reputation in the 1940s continues to this day. Like other New York icons—Russ & Daughters, Katz's Deli, Nathan's Hot Dogs—the upper east side mainstay has become part of the fabric of the city. The timeless recipes are exactly the type of simple yet immensely satisfying sweets everyone wants. These recipes transcend trends while appealing to modern palates. This book adds a fresh perspective to the bakery and its recipes, while also staying true to the tradition and community its customers have loved for decades.

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Genre : Cooking
Publisher : Simon and Schuster
ISBN_10 : 9781626362727
Copyright Year : 2013-03-08
File Format : All Formats
File Download : 160
Price : FREE


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Cookbook author and professional pastry chef Claes Karlsson has gathered together delicious recipes for his very best cakes, pastries, cookies, and puddings. All of these treats are equally well-suited for a fancy party or rounding off a simple coffee break. Ranging from the divinely simple to the stunningly sophisticated, the sweets in The Big Book of Desserts and Pastries will become your go-to recipes for every occasion! Some of the delectable treats you’ll master include: Vanilla Panna Cotta with Raspberry Syrup Cinnamon Waffles with Apple Cream Chocolate Mousse with Caramel and Almonds Vanilla Cakes with Lemon Curd Coffee Cheesecake Mixed Berry and Vanilla Crumble Chocolate Sandwich Cookies There is also an entire chapter devoted to basic recipes, like frostings, sauces, and edible decorations, so you can begin to experiment with different combinations and create your own amazing desserts! Beautiful full-color photographs illustrate the recipes, inspiring you to take your baking skills to new heights. Guided by the knowledge and techniques of this master pastry chef, you will find these recipes a joy to make and a delight to consume!

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📒 Plating For Gold by Tish Boyle

Genre : Cooking
Publisher : John Wiley & Sons
ISBN_10 : 9781118059845
Copyright Year : 2012-06-13
File Format : All Formats
File Download : 327
Price : FREE


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Collects 50 of the best recipes from the first decade of the World and National Pastry Championships--including Strawberry Soup and Yin-Yang Flourless Chocolate Cake --in a book that includes advice on equipment and stocking one's pantry, full-color photos and a behind-the-scenes look at the competition.

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