Grand Finales: The Art of the Plated Dessert (Hardcover)

by Tish Boyle (Author), Timothy Moriarty (Author) "Hubert Keller's father was a pastry chef, and Keller spent most of his boyhood in his father's pastry shop in Ribeauville, France..." (more)
Key Phrases: silicon baking mat, mixer with whip attachment, mixer with whisk attachment, New York, Culinary Institute of America, San Francisco (more...)

Editorial Reviews

Product Description
"A visually stunning and groundbreaking new book. Grand Finales: The Art of The Plated Dessert explores the intimate connection between flavor and presentation with recipes that are truly extraordinary. Thanks to the magnificent efforts of the pastry chefs in this book, the language of desserts will never be the same." -Jacques Torres, Le Cirque, New York A Gallery for the New Century A New Way to See, Taste, and Appreciate Neo-Classicism Echoes a classic dessert in form, preparation, or ingredients. Minimalism A single, primitive form supported by spare garnish. Illusionism Resembles a person, object, or scene. Architecturalism Features a prominent vertical component. Impressionism Communicates a theme or mood. Modernism Abstract forms with bold colors and a satirical edge. Performance Art Displays action at the touch of fork or spoon. Eclecticism Combines elements from other schools found herein. Fusionism Includes an ingredient or seasoning outside the European and American dessert tradition.

From the Inside Flap
Grand Finales The Art of The Plated Dessert by Tish Boyle and Timothy Moriarty Feast your eyes on the most exquisite and flavorful desserts created by fifty of the country's renowned pastry chefs in this groundbreaking new book, Grand Finales: The Art of The Plated Dessert. Authors Tish Boyle and Timothy Moriarty have written a book that will change the course of culinary history-they have formally identified the different "schools" of pastry in relation to the world of art and design. From Neo-Classicist to the Impressionist to the Modernist and Fusionist dessert, the result-a grand look at the extraordinary plated desserts being created today. As Michael Schneider, editor-in-chief of Pastry Art & Design and Chocolatier magazines, and creator of the book observes, "The concept of the plated dessert is best understood if you visualize tile plate as the canvas and the components as the medium with which the chefs 'paint.' Although beautiful presentation is integral to the concept, a plated dessert is created not so much as to be exhibited as to be eaten." In this enticing new book, each master pastry chef offers a delectable recipe, accompanied by an elegant four-color photograph of the transcendent work. We are also given a privileged look behind the scenes where chefs share their most guarded secrets. To all pastry lovers and aesthetes alike, the authors of Grand Finales: The Art of The Plated Dessert assure ultimate satisfaction or they will eat their hat-Eric Girérd's creation of Humphrey Bogart's hat-that is.

See all Editorial Reviews

Product Details

• Hardcover: 368 pages
• Publisher: Wiley (October 8, 1996)
• Language: English
• ISBN-10: 0471287695
• ISBN-13: 978-0471287698
• Product Dimensions: 11 x 8.6 x 1.2 inches
• Shipping Weight: 3.2 pounds (View shipping rates and policies)
• Average Customer Review: 4.6 out of 5 stars See all reviews (14 customer reviews)
• Amazon.com Sales Rank: #172,699 in Books (See Bestsellers in Books)

  Popular in this category: (What's this?)

  #26 in

  Books > Cooking, Food & Wine > Baking > Pastry

Customer Reviews

Most Helpful Customer Reviews

18 of 18 people found the following review helpful:

4.0 out of 5 stars The best of the Grand Finales volumes, August 5, 2005

By	Tempestt "Troy" (San Francisco, CA USA) - See all my reviews

Of the three plated dessert books that Boyle and Moriarty made together (the other two are Grand Finales: A Neoclassic View of Plated Desserts,and A Modernist View of Plated Desserts), I would say that this one is the best. The pictures here are as gorgeous as always, but the presentations and recipes are much more feasible than the other two. Unlike a lot of the dishes from Modernist View, these ones are actually servable in a restaurant, or at a dinner party. They are not over the top dishes that are just for show. I would give this 4 1/2 stars if I could. The one thing that prevents it from being a 5 star book is the lack of glossary and the constant use of 'non-edible garnishes'. I am not a fan of huge sugar garnishes that no-one is going to eat, or if they do it would break their teeth. Don't get me wrong, they look really pretty, but I believe that everything you put on the plate you should be able to eat. Just difference in styles, I guess.

18 of 22 people found the following review helpful:

5.0 out of 5 stars fantastic, November 20, 1999

By A Customer

First there is the beautiful photography that displays these creations marvelously. Just seeing these desserts can inspire an individual. You don't have to copy the dessert to a tee but pick and chose your garnishes to suit your own individual style and ability. The book is also loaded with recipes. Recipes that work. The use of weight to measure is much more accurate than cups and for those who only use cups and spoons, you can convert the recipes easily. Any cookbook has charts in it to help you. The book is well worth the price. Although it may seem intimidating many recipes are very do-able

10 of 13 people found the following review helpful:

4.0 out of 5 stars heavy on elaborate presentation, June 24, 1999

By A Customer

This book is great for presentation ideas, but really is only for accomplished pastry chefs. The recipes are given only in weight, and the presentations are so elaborate that they are really unpractical, even for most restaurants. Other books give more specific directions for some of the garnishing techniques. The biographies of the pastry chefs are interesting. A nice picture book.