A Modernist View of Plated Desserts (1997, Hardcover)

If you have a culinary baking and pastry background and strive for the more artistic aspect of plated desserts, this is the book for you. Some of the ingredients are rare, and many of the tools necessary for these creations are not in the standard kitchen, but if you are adaptable and creative with your own knowledge of how to substitute or omit, there are great ideas in here for giving your presentations that 'WOW' factor. Several very talented pastry chefs colaborate here to create a book full of detailed ideas on creating outstanding desserts. Very appropriately sub-titled 'Grand Finales'.

If you have no background in working with tempered chocolate, sauces, plating, this may be too advanced or overwhelming. But even if you just want to have a book that shows many of the possibilities in creation, this is the book you want.