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Neoclassic View of Plated Desserts by Timothy Moriarty (2000, Hardcover, Illustrated) 
Neoclassic View of Plated Desserts by Timothy Moriarty (2000, Hardcover, Illustrated)

 
Neoclassic View of Plated Desserts by Timothy Moriarty (2000, Hardcover, Illustrated)

Publisher: John Wiley & Sons Inc
Publication Date: 2000-02-09
Series: Grand Finales
Language: English
Format: Hardcover
ISBN-10: 047129313X
ISBN-13: 9780471293132
Product ID: EPID931220
Description: These recipes for elaborate, impressive, complex, gorgeous desserts are accompanied by brief essays by famous pastry chefs on their own experiences with desserts. Recipes include Apply Phyllo Crisp and a Trio of Asian Brule.
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Synopsis
These recipes for elaborate, impressive, complex, gorgeous desserts are accompanied by brief essays by famous pastry chefs on their own experiences with desserts. Recipes include Apply Phyllo Crisp and a Trio of Asian Brule.

Details
Publication Date:2000-02-09
Series:Grand Finales
Editor:John Uher, Timothy Moriarty, Tish Boyle
Edition Description:Illustrated

Size
Length:293 pages
Height:11.5 in
Width:8.8 in
Thickness:0.8 in
Weight:44.0 oz

Publisher's Note
"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." -François 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

"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." —François 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

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