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Modern Art Desserts: Recipes for Cakes, Cookies, Confections, and Frozen Treats Based on Iconic Works of Art Hardcover – April 16, 2013


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Product Details

  • Hardcover: 224 pages
  • Publisher: Ten Speed Press; First Edition edition (April 16, 2013)
  • Language: English
  • ISBN-10: 1607743906
  • ISBN-13: 978-1607743903
  • Product Dimensions: 7.8 x 1 x 9.3 inches
  • Shipping Weight: 2.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (34 customer reviews)
  • Amazon Best Sellers Rank: #22,702 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

Featured Recipe from Modern Art Desserts: Kelly Fudge Pop

Kelly Fudge Pop

Makes 8-10 fudge pops

Ingredients
  • 8 ounces (227 g) high-quality
  • bittersweet chocolate (62% to 70% cacao), coarsely chopped
  • 1 tablespoon vanilla extract
  • 11/4 cups (10.4 oz / 290 g) heavy cream
  • 1 cup (8.6 oz / 242 g) whole milk
  • 1/4 cup (1.8 oz / 50 g) sugar
  • 4 teaspoons natural (not Dutch-processed) unsweetened cocoa powder
  • 1 teaspoon kosher salt
Directions

Have ready 10 ice-pop molds. If your molds are flexible like the ones we use at the museum, set them on a rimmed baking sheet.

Place the chocolate in a large heatproof bowl, add the vanilla extract, and set aside. In a medium, heavy-bottomed saucepan, combine the cream, milk, sugar, cocoa powder, and salt. Cook over medium-low heat, whisking often to break up the lumps of cocoa powder, until bubbles start to form around the edges and the temperature of the mixture registers 180°F to 190°F on a digital thermometer.

Immediately pour the cream mixture over the chocolate and stir with a whisk or blend with an immersion blender until the chocolate is completely melted and the mixture is a smooth liquid (a thoroughly emulsified mixture will yield the most creamy fudge pop). Strain the mixture through a fine-mesh sieve set over a liquid measuring cup.

Pour the chocolate mixture into the ice-pop molds and freeze until solid, at least 4 hours or up to 2 weeks; follow the manufacturer’s instructions for inserting the sticks. If you don’t have ice-pop molds, pour the chocolate mixture into ice cube trays; freeze until partially frozen, about 30 minutes, and then insert a toothpick or short wooden skewer into each ice pop. Continue freezing until solid.

Unmold the fudge pops, dipping the molds into warm water to loosen, if needed, and serve.

From Booklist

*Starred Review* Although all of baker-author (The Blue Bottle Craft of Coffee, 2012) Freeman’s inspirations have been prompted by the San Francisco Museum of Modern Art, it’s hard to believe that photographer Francesca Woodman’s works could be classified as iconic—especially since her portfolio spans only a few years. Nonetheless, this is a remarkably innovative collection of more than 30 dessert recipes, all of which are modeled on art owned by the museum. Since that’s the home of the author’s Blue Bottle Café, she takes full advantage of her environment, laying a good foundation, first, for those who dare to emulate her fancibles. (The names might sound simple, but processes alone consume many hours and demand much baking expertise.) For example, the Sherman ice cream float (after Cindy Sherman’s photographs) is actually two recipes—raspberry sorbet and bubble-gum-soda concentrate—resulting in eight floats over the space of eight hours. Each recipe is accompanied by a photograph of the artwork upon which it is based, with a short but vivid description as well as instructions (with color photographs). --Barbara Jacobs

More About the Author

A self-taught baker, Caitlin Freeman is the resident pastry chef for Blue Bottle Coffee. A longtime owner of the San Francisco cake and sweets shop Miette, Caitlin made a name for herself creating simple and lovely cakes and cupcakes using local and organic ingredients. Inspired to bake by the confectionary paintings of California painter Wayne Thiebaud, Caitlin built a small cake shop in San Francisco's historic Ferry Building and a lovely candy store in San Francisco's Hayes Valley neighborhood. After selling Miette in 2008, she started the pastry program at Blue Bottle, creating small cookies and cakes that pair well with coffee.

Caitlin has earned national media attention for her desserts at the Blue Bottle Cafe in the San Francisco Museum of Modern Art. Creating desserts inspired by art on view in the muesum, she expresses her love of art in her working medium, pastry. Caitlin is a graduate of the University of California at Santa Cruz, where she studied photography. She lives in San Francisco with her husband, James, step-son Dashiell, and two big, sweet dogs.

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Customer Reviews

The book is beautifully photographed.
silvia Blocker
I would highly recommend this for an avid baker, especially one with an interest in art, or to an artist with an interest in baking.
kaitlynic
I was in SF last year on vacation, and tasted the great mondrian cake!.
Elispapafrita

Most Helpful Customer Reviews

14 of 15 people found the following review helpful By C. Hadsell on April 20, 2013
Format: Hardcover
My friend pre-ordered this and I gave it a long look over. The pictures and recipes are amazing and include pictures of the pieces that inspired them. The book is amazing except for the fact that the recipes seem completely impractical (impossible?) I would recommend the book, but most likely not for a recipe book. I'll probably pick up my own copy and attempt them anyway!!
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7 of 7 people found the following review helpful By Lauren G. Wall on May 14, 2013
Format: Hardcover
I asked for this book for my birthday after seeing a video featuring some of the desserts. And I am not disappointed.

I just finished making the Vanilla Buttercream recipe and it is amazing! It did take awhile but it was worth it. Can't wait to make the rest of the cake.
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14 of 17 people found the following review helpful By Mary J. Deysach on May 2, 2013
Format: Hardcover Verified Purchase
I was disappointed in this book and returned it. The cake on the cover was the best thing in the book. I did not think the other recipes lived up to the theme.
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8 of 9 people found the following review helpful By Elispapafrita on May 16, 2013
Format: Kindle Edition Verified Purchase
I was in SF last year on vacation, and tasted the great mondrian cake!. i was so happy to find this book. the hole story is really nice to read, and the recipes, although complex, are delicious. cant wait to make the mondrian cake...
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4 of 4 people found the following review helpful By Amazon Customer on September 15, 2013
Format: Hardcover Verified Purchase
While many of the recipes are too time-consuming for most home cooks, this book is a pleasure to look at and read. Nice to know the author/baker's inspiration for the desserts and a few will be tried.
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4 of 4 people found the following review helpful By Regina Jean on July 18, 2013
Format: Hardcover Verified Purchase
Love this book, it really has original recipes for art lovers! the delivering was very good and fast. I would definitely recommend!
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4 of 4 people found the following review helpful By ColleenMcGrath on June 14, 2013
Format: Hardcover Verified Purchase
.... but this is a great gift for someone who is both a painter and a chef, which is why I bought it.
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3 of 3 people found the following review helpful By Douglas L. Chaney on June 25, 2013
Format: Hardcover Verified Purchase
Super cute, but you really need to know how to bake as some of the finishing is not as easy as it looks
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