A Modernist View of Plated Desserts (Grand Finales) [Hardcover]

Tish Boyle (Author), Timothy Moriarty (Author)

Book Description

Series: Grand Finales | Publication Date: October 24, 1997

"Modernism is simply the result of the extremely progressive evolution of the American pastry industry. With the use of all ethnic influences, creative flavor combinations enhanced by incredibly visual designs is truly the global trend-setter for the millennium." Norman Love Corporate Pastry Chef, Ritz-Carlton Hotel Company Milk Chocolate-Ginger Mousse with Liquid Chocolate Center Norman Love Corporate Pastry Chef, Ritz-Carlton Hotel Company, Naples, Florida. Mont Blanc Michael Hu Executive Pastry Chef, Waldorf-Astoria Hotel, New York Midnight Macadamia Torte Kim O'Flaherty Pastry Cook, Essex House Hotel, New York. Chocolate and Pear Mousse Ensemble Eric Perez Executive Pastry Chef, Ritz-Carlton Tyson's Corners, Virginia. Chocolate Croissant Bread Pudding with Specky Vanilla Ice Cream and Caramel Marshall Rosenthal Executive Pastry Chef, Trump Taj Mahal Hotel and Casino, Atlantic City, New Jersey Butter Pecan Custard Cake Wayne Brachman Executive Pastry Chef, Mesa Grill and Bolo, both in New York.

Editorial Reviews

From the Publisher

This book examines the modernist techniques and style in copious detail. Includes 50 desserts, detailed guidance on garnishes, full-color photographs of each dessert, and a business emphasis on menu marketing.

From the Inside Flap

A Modernist View of Plated Desserts For diners, the stunning virtuosity of dessert menus orchestrated by today's chefs and restaurateurs has made a meal's grand finale as eagerly awaited as the entrees that precede them. To accompany American pastry's dynamic renaissance, Grand Finales: A Modernist View of Plated Desserts offers an essential compendium of information that enables culinary professionals to keep pace with these remarkable developments. Scores of pastry chefs are now seeking to compose plated desserts that consciously avoid everyday images, and in doing so, have lifted their creations into the realm of artistic discipline. While each chef has his or her individual style, many of their desserts can be classified as Modernist, with technical and artistic demands as challenging as any in the culinary realm. At once absorbingly informative and celebratory, authors Tish Boyle and Timothy Moriarty lead a discussion of how Modernist chefs are redefining dessert, the better to satisfy the insatiable American sweet tooth. Replete with ample illustrations, Grand Finales: A Modernist View of Plated Desserts offers 50 detailed recipes culled from the repetoires of 25 of the country's most accomplished pastry chefs. Their insights and opinions on the diverse aspects of desserts contrast with the straightforward analysis of Boyle and Moriarty, which addresses the major components of a Modernist dessert-from its relationship to classical dessert standards, the fundamental importance of equipment and molds, and the principles of garniture, to the use of sauces and the critical necessity of deft management skills and costing procedures. Thorough, humorous, and comprehensive, Grand Finales: A Modernist View of Plated Desserts is a tempting addition to the ranks of indispensable reference for anyone involved in the art of pastry, or just in love with dessert.

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Product Details

• Hardcover: 288 pages
• Publisher: Wiley (October 24, 1997)
• Language: English
• ISBN-10: 0471292516
• ISBN-13: 978-0471292517
• Product Dimensions: 11.1 x 8.8 x 0.8 inches
• Shipping Weight: 2.6 pounds (View shipping rates and policies)
• Average Customer Review: 4.7 out of 5 stars  See all reviews (7 customer reviews)
• Amazon Best Sellers Rank: #342,434 in Books (See Top 100 in Books)

More About the Author

Tish Boyle is a graduate of La Varenne École de Cuisine in Paris and has been in the food business for over 20 years. She is currently the editor of Dessert Professional magazine (formerly Chocolatier magazine), a bi-monthly publication for the pastry and dessert industry. Tish was previously an editor at Good Housekeeping magazine and has worked as a recipe developer for many large food corporations and national magazines. She is the author of Diner Desserts (Chronicle Books, 2000), The Good Cookie (John Wiley, 2002) and The Cake Book (John Wiley, 2006), and the co-author of five other cookbooks. Visit her website at www.tishboyle.com and her blog at www.tishboyle.blogspot.com.

Customer Reviews

Most Helpful Customer Reviews

11 of 13 people found the following review helpful:

5.0 out of 5 stars An excellent book for creativity in pastry arts, May 23, 1999

By A Customer

This review is from: A Modernist View of Plated Desserts (Grand Finales) (Hardcover)

Many renowned Pastry Chefs share insights in creating and mastering their techniques. Although I am not a pastry chef, I do create desserts, and I was thrilled to not only see pictures and practically step by step procedures, but to also learn more about pricing and creativity when designing a pastry masterpiece..

3 of 3 people found the following review helpful:

5.0 out of 5 stars Easy to follow directions, March 25, 2007

By 

Heather Macia - See all my reviews
(REAL NAME)   

This review is from: A Modernist View of Plated Desserts (Grand Finales) (Hardcover)

This book is great for aspiring pastry chefs. I do think some knowledge of high end desserts is necessary if a person would like to make any of the dishes in the book. The pictures are beautiful and the instructions are clear and easy to follow. I know the other books by these authors have gotten good reviews as well.

5.0 out of 5 stars a fab cookbook, July 15, 2010

By 

mariatos s - See all my reviews

Amazon Verified Purchase

This review is from: A Modernist View of Plated Desserts (Grand Finales) (Hardcover)

a must book,only for the styling of the recipies you have to buy this book!!