Grand Finales: The Art of the Plat...
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Grand Finales by Timothy Moriarty (1996, Hardcover) 
Grand Finales by Timothy Moriarty (1996, Hardcover)

 
Grand Finales by Timothy Moriarty (1996, Hardcover)

Publisher: John Wiley & Sons Inc
Publication Date: 1996-10-22
Series: Grand Finales
Language: English
Format: Hardcover
ISBN-10: 0471287695
ISBN-13: 9780471287698
Product ID: EPID927315
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Grand Finales : Timothy Moriarty (Hardcover, 1996)
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Grand Finales: The Art of the Plated Dessert by Tish Bo
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Grand Finales : Timothy Moriarty (Hardcover, 1996)
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Grand Finales : Timothy Moriarty (Hardcover, 1996)
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Grand Finales (Hardcover, 1996)
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Grand Finales : Timothy Moriarty (Hardcover, 1996)
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Details
Publication Date:1996-10-22
Series:Grand Finales
Editor:Tish Boyle

Size
Height:11.5 in
Width:9.3 in
Thickness:1.0 in
Weight:51.2 oz

Publisher's Note
"A visually stunning and groundbreaking new book. Grand Finales: The Art of The Plated Dessert explores the intimate connection between flavor and presentation with recipes that are truly extraordinary. Thanks to the magnificent efforts of the pastry chefs in this book, the language of desserts will never be the same." -Jacques Torres, Le Cirque, New York A Gallery for the New Century A New Way to See, Taste, and Appreciate Neo-Classicism Echoes a classic dessert in form, preparation, or ingredients. Minimalism A single, primitive form supported by spare garnish. Illusionism Resembles a person, object, or scene. Architecturalism Features a prominent vertical component. Impressionism Communicates a theme or mood. Modernism Abstract forms with bold colors and a satirical edge. Performance Art Displays action at the touch of fork or spoon. Eclecticism Combines elements from other schools found herein. Fusionism Includes an ingredient or seasoning outside the European and American dessert tradition.

This unique book does for pastry making what no book has done before--it offers the first examination of the creative process of developing desserts. The authors formally define the eight "schools" of pastry that are present today and detail the design principles and motivations behind each dessert type. 50 recipes. 20 illustrations.

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