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Caitlin Freeman Modern Art Desserts (Hardback) (UK IMPORT)
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Nr przedmiotu eBay: 276289750366
Ostatnia aktualizacja: 25-05-2024 05:31:55 CEST Wyświetl wszystkie poprawkiWyświetl wszystkie poprawki
Parametry przedmiotu
- Stan
- Book Title
- Modern Art Desserts : Recipes for Cakes, Cookies, Confections, and Frozen Treats Based on Iconic Works of Art [a Baking Book]
- Publication Name
- Modern Art Desserts
- Title
- Modern Art Desserts
- Subtitle
- Recipes for Cakes, Cookies, Confections, and Frozen Treats Based
- Format
- Hardcover
- ISBN-10
- 1607743906
- EAN
- 9781607743903
- ISBN
- 9781607743903
- Publisher
- Potter/Ten SPEED/Harmony/Rodale
- Genre
- Art, Cooking
- Release Date
- 16/04/2013
- Release Year
- 2013
- Language
- English
- Country/Region of Manufacture
- US
- Item Height
- 1in
- Item Length
- 9.3in
- Item Width
- 7.7in
- Item Weight
- 34.4 Oz
- Publication Year
- 2013
- Topic
- Courses & Dishes / Confectionery, Courses & Dishes / Cakes, Courses & Dishes / Desserts, Methods / Baking, History / General
- Number of Pages
- 224 Pages
O tym produkcie
Product Information
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, gelees, 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.
Product Identifiers
Publisher
Potter/Ten SPEED/Harmony/Rodale
ISBN-10
1607743906
ISBN-13
9781607743903
eBay Product ID (ePID)
154403657
Product Key Features
Book Title
Modern Art Desserts : Recipes for Cakes, Cookies, Confections, and Frozen Treats Based on Iconic Works of Art [a Baking Book]
Format
Hardcover
Language
English
Topic
Courses & Dishes / Confectionery, Courses & Dishes / Cakes, Courses & Dishes / Desserts, Methods / Baking, History / General
Publication Year
2013
Genre
Art, Cooking
Number of Pages
224 Pages
Dimensions
Item Length
9.3in
Item Height
1in
Item Width
7.7in
Item Weight
34.4 Oz
Additional Product Features
Lc Classification Number
Tx799.F73 2013
Reviews
"This book gets my ganache flowing-if only art history always tasted this good." -Todd Selby, photographer and author of Edible Selby "Brilliant, quirky, and irresistible. Having tasted many of these dishes over the years, I'm not sure what's more exciting, the recipes or the stories behind them. All dessert books should be this much fun!" -Daniel Patterson, chef-owner of COI restaurant "Only Caitlin Freeman is brave enough (and crazy enough) to dream up desserts inspired by works of modern art-and inventive enough to pull it off. Who looks at a Cindy Sherman self-portrait and sees an ice-cream float made with bubblegum soda, or at a Richard Avedon photograph of a beekeeper and pictures a glossy honey-pistachio parfait? This is more than a cookbook, it's a journal of the creative process." -Oliver Strand, food journalist and coffee columnist for the New York Times "The desserts Caitlin Freeman has created for the SFMOMA Blue Bottle Café are masterpieces in their own right. It's one thing to make the most perfect white cake, frosting, and ganache; it's another to use those media to create art, as she has with her Mondrian Cake. That is Caitlin's special gift, and one that she has generously shared in this beautiful book. It, too, is a masterpiece." -Charlotte Druckman, food journalist and author of Skirt Steak:Women Chefs on Standing the Heat and Staying in the Kitchen "This book touches the body's most sensitive organ-the stomach. Most artists dream of creating works so provocative that they stimulate the brain while enervating all the other senses. Caitlin Freeman, probably the most innovative baker this side of Mars, does this spectacularly. Here's a cookbook that demands you genuflect before its sheer creativity. It says 'on your knees' in a sugared tone." -Bompas & Parr, authors of Feasts with Bompas & Parr and founders of the Bompas & Parr studio, "Cookbook meets exhibit catalog in this art-themed collection." --Library Journal "Let them eat cake...and art! Thanks to Caitlin Freeman, an author neé pastry chef with a unique and fresh talent, we can do just that. Freeman has written a visually rich book of charming dessert recipes from which you can re-create edible versions of your favorite works of modern art." --Trendland "This book gets my ganache flowing--if only art history always tasted this good." --Todd Selby, photographer and author of Edible Selby "Brilliant, quirky, and irresistible. Having tasted many of these dishes over the years, I'm not sure what's more exciting, the recipes or the stories behind them. All dessert books should be this much fun!" --Daniel Patterson, chef-owner of COI restaurant "Only Caitlin Freeman is brave enough (and crazy enough) to dream up desserts inspired by works of modern art--and inventive enough to pull it off. Who looks at a Cindy Sherman self-portrait and sees an ice-cream float made with bubblegum soda, or at a Richard Avedon photograph of a beekeeper and pictures a glossy honey-pistachio parfait? This is more than a cookbook, it's a journal of the creative process." --Oliver Strand, food journalist and coffee columnist for the New York Times "The desserts Caitlin Freeman has created for the SFMOMA Blue Bottle Café are masterpieces in their own right. It's one thing to make the most perfect white cake, frosting, and ganache; it's another to use those media to create art, as she has with her Mondrian Cake. That is Caitlin's special gift, and one that she has generously shared in this beautiful book. It, too, is a masterpiece." --Charlotte Druckman, food journalist and author of Skirt Steak:Women Chefs on Standing the Heat and Staying in the Kitchen "This book touches the body's most sensitive organ--the stomach. Most artists dream of creating works so provocative that they stimulate the brain while enervating all the other senses. Caitlin Freeman, probably the most innovative baker this side of Mars, does this spectacularly. Here's a cookbook that demands you genuflect before its sheer creativity. It says 'on your knees' in a sugared tone." --Bompas & Parr, authors of Feasts with Bompas & Parr and founders of the Bompas & Parr studio, "Cookbook meets exhibit catalog in this art-themed collection." -Library Journal "Let them eat cake…and art! Thanks to Caitlin Freeman, an author neé pastry chef with a unique and fresh talent, we can do just that. Freeman has written a visually rich book of charming dessert recipes from which you can re-create edible versions of your favorite works of modern art." -Trendland "This book gets my ganache flowing-if only art history always tasted this good." -Todd Selby, photographer and author of Edible Selby "Brilliant, quirky, and irresistible. Having tasted many of these dishes over the years, I'm not sure what's more exciting, the recipes or the stories behind them. All dessert books should be this much fun!" -Daniel Patterson, chef-owner of COI restaurant "Only Caitlin Freeman is brave enough (and crazy enough) to dream up desserts inspired by works of modern art-and inventive enough to pull it off. Who looks at a Cindy Sherman self-portrait and sees an ice-cream float made with bubblegum soda, or at a Richard Avedon photograph of a beekeeper and pictures a glossy honey-pistachio parfait? This is more than a cookbook, it's a journal of the creative process." -Oliver Strand, food journalist and coffee columnist for the New York Times "The desserts Caitlin Freeman has created for the SFMOMA Blue Bottle Café are masterpieces in their own right. It's one thing to make the most perfect white cake, frosting, and ganache; it's another to use those media to create art, as she has with her Mondrian Cake. That is Caitlin's special gift, and one that she has generously shared in this beautiful book. It, too, is a masterpiece." -Charlotte Druckman, food journalist and author of Skirt Steak:Women Chefs on Standing the Heat and Staying in the Kitchen "This book touches the body's most sensitive organ-the stomach. Most artists dream of creating works so provocative that they stimulate the brain while enervating all the other senses. Caitlin Freeman, probably the most innovative baker this side of Mars, does this spectacularly. Here's a cookbook that demands you genuflect before its sheer creativity. It says 'on your knees' in a sugared tone." -Bompas & Parr, authors of Feasts with Bompas & Parr and founders of the Bompas & Parr studio, "Cookbook meets exhibit catalog in this art-themed collection." --Library Journal "Let them eat cake...and art! Thanks to Caitlin Freeman, an author neé pastry chef with a unique and fresh talent, we can do just that. Freeman has written a visually rich book of charming dessert recipes from which you can re-create edible versions of your favorite works of modern art." --Trendland "This book gets my ganache flowing--if only art history always tasted this good." --Todd Selby, photographer and author of Edible Selby "Brilliant, quirky, and irresistible. Having tasted many of these dishes over the years, I'm not sure what's more exciting, the recipes or the stories behind them. All dessert books should be this much fun!" --Daniel Patterson, chef-owner of COI restaurant "Only Caitlin Freeman is brave enough (and crazy enough) to dream up desserts inspired by works of modern art--and inventive enough to pull it off. Who looks at a Cindy Sherman self-portrait and sees an ice-cream float made with bubblegum soda, or at a Richard Avedon photograph of a beekeeper and pictures a glossy honey-pistachio parfait? This is more than a cookbook, it's a journal of the creative process." --Oliver Strand, food journalist and coffee columnist for the New York Times "The desserts Caitlin Freeman has created for the SFMOMA Blue Bottle Café are masterpieces in their own right. It's one thing to make the most perfect white cake, frosting, and ganache; it's another to use those media to create art, as she has with her Mondrian Cake. That is Caitlin's special gift, and one that she has generously shared in this beautiful book. It, too, is a masterpiece." --Charlotte Druckman, food journalist and author of Skirt Steak:Women Chefs on Standing the Heat and Staying in the Kitchen "This book touches the body's most sensitive organ--the stomach. Most artists dream of creating works so provocative that they stimulate the brain while enervating all the other senses. Caitlin Freeman, probably the most innovative baker this side of Mars, does this spectacularly. Here's a cookbook that demands you genuflect before its sheer creativity. It says 'on your knees' in a sugared tone." --Bompas & Parr, authors of Feasts with Bompas & Parr and founders of the Bompas & Parr studio
Table of Content
Foreword by Rose Levy Beranbaum Introduction Equipment Ingredients A Trio of Thiebaud Cakes Thiebaud Chocolate Cake Ryman Cake Lichtenstein Cake Mondrian Cake Diebenkorn Trifle Dijkstra Icebox Cake Kahlo Wedding Cookies Build Your Own Newman Kudless S'mores Warhol Gelée Castrillo Díaz Panna Cotta Avedon Parfait Tuymans Parfait Matisse Parfait Kelly Fudge Pop Zurier Ice Pop Cragg Ice Cream Cone Cartagena Ice Cream and Sorbet Trio Fritsch Ice Cream Sandwich Wong Ice Cream Sandwich Sherman Ice Cream Float Laskey Lemon Soda with Bay Ice Cubes Koons White Hot Chocolate with Lillet Marshmallows Fuller Hot Chocolate with Marshmallow and Sea Salt Woodman Cheese and Crackers Bradford Cheese Plate Resources Acknowledgments Index
Copyright Date
2013
Lccn
2012-047905
Dewey Decimal
641.86
Intended Audience
Trade
Dewey Edition
23
Illustrated
Yes
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Informacje o firmie
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London
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Nr przedmiotu eBay: 276289750366
Ostatnia aktualizacja: 25-05-2024 05:31:55 CEST Wyświetl wszystkie poprawkiWyświetl wszystkie poprawki
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This book was in really good condition and an enjoyable read.