Grand Finales: A Neoclassic View of Plated Desserts (Hardcover)

by Tish Boyle (Author), Timothy Moriarty (Author) "Poached pears are not only overused, in Chris Broberg's estimation, but also, quite often, badly prepared..." (more)
Key Phrases: demisphere molds, pastry cream powder, tempered white chocolate, Grand Marnier, Clear Gel, Poire William (more...)

Editorial Reviews

Amazon.com Review
Plated desserts--artfully arranged confections prepared from multiple components--are a modern restaurant mainstay. In Grand Finales, authors Tish Boyle and Timothy Moriarty present 53 such creations, the work of 23 leading American pastry chefs who have been challenged to make "neoclassic" versions of traditional desserts. Thus, for example, tart tatin, the venerable French apple galette, is reconfigured by chef Lincoln Carson as Pear Tatin with Vanilla Ice Cream and Caramel Sauce. Like the other recipes in the book, the pear tatin requires multiple subpreparations (in this case 5, though 7 to 10 elsewhere is not unusual); frequently large recipe yields (72, in one case), ingredient quantities given by weight, and restaurant-ingredient "call-fors" (like isomalt and trimoline) further alert us to the fact--unstated--that the book is for professionals. This said, general readers may well be intrigued by the talent and technique on display in 105 color photos of the unquestionably gorgeous desserts, and by the useful, often fascinating information on pastry history and production that the book provides.

Organized by classic dessert categories or fare, the book offers a wide range of "reinterpretations," including White Chocolate Key Lime Tart, Passion Fruit Baked Alaska with Coconut Marshmallows, and Ginger and Quince Napoleons. A preliminary chapter introduces readers to the chefs--among them (in addition to Lincoln Carson) teacher and baking-book author Nick Malgieri, Jacquy Pfeiffer and Sebastien Cannone of the French Pastry School, and Chris Broberg of Manhattan restaurant Lespinasse. Offering insights and personal vignettes, the chefs help spin the historical and pastry-career investigation that follows. An illustrated chapter on sugar work concludes the book, along with a glossary of classic dessert types. These latter sections are valuable resources in themselves, and should engross all dessert makers, from the home-based to those who produce, or want to produce, stellar restaurant sweets. --Arthur Boehm

From Publishers Weekly
In their third in a series (after Chocolate Passion) of books on plated desserts, Boyle and Moriarty (of Chocolatier magazine) pool the talents of various pastry chefs to assemble a collection of beautiful desserts that will challenge even the most able home cook. In an interesting introduction, well-known pastry experts such as Nick Malgieri (Chocolate) and Chris Broberg (pastry chef at Lespinasse) voice their opinions on dessert-related topics and relate their own sometimes difficult learning experiences. The desserts themselves are quite complex, with each recipe consisting of several parts (e.g., to make James Foran's Caramelized Apple Phyllo Crisp, you have to prepare the Crisp, Caramelized Apples, Phyllo Shells, Red Wine-Dried Cherry Sauce, Indian Cinnamon Ice Cream and an Apple Garnish, then assemble the whole). In compensation, these are impressive creations. Pat Coston's Milk Chocolate and Banana Mousse Box with Amaretto Ice Cream and Caramelized Bananas is like a present begging to be opened; John Degnan's Trio of Asian Br?l?es is daintily presented in individual sake cups. Special equipment is helpfully listed at the start of each recipe. (Mar.)
Copyright 2000 Reed Business Information, Inc.

See all Editorial Reviews

Product Details

• Hardcover: 304 pages
• Publisher: Wiley (January 26, 2000)
• Language: English
• ISBN-10: 047129313X
• ISBN-13: 978-0471293132
• Product Dimensions: 10.9 x 8.4 x 0.9 inches
• Shipping Weight: 2.8 pounds (View shipping rates and policies)
• Average Customer Review: 4.0 out of 5 stars See all reviews (6 customer reviews)
• Amazon.com Sales Rank: #200,925 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

20 of 20 people found the following review helpful:

5.0 out of 5 stars Top Resource For Pastry Professionals, June 24, 2000

By A Customer

I highly recommend this book to pastry professionals and students, skilled amateurs, and aficionados of fine food photography. As the pastry chef of a large Chicago hotel, I am frequently asked to create elaborate showpieces and spectacular plated desserts for banquets and VIPs. Inspiration for these creations is sometimes swallowed up by production demands. A Neoclassic View of Plated Desserts has been an invaluable resource for ideas, presentations and techniques. The photographs are not only dazzling, they are also instructive. The recipes are well-written and tested (measurement are in grams and ounces, too!). The sugar chapter alone (by Ewald Notter) makes the book worth buying.

6 of 6 people found the following review helpful:

4.0 out of 5 stars Not for beginners!, October 8, 2000

By	Longmontlady "Carol Blaha" (Longmont, CO USA) - See all my reviews

I agree with the previous reviewer this book is not for beginners. BUT what a book! The recipies are great, and presentations wonderful. The portions, sometimes serving 20 need to be reduced, and measures are in weight (took me a minute with 10 oz eggs). If you're a veteran baker you'll have a book that challenges-- and rewards with plenty of wow appeal at your next dinner party.

1 of 1 people found the following review helpful:

5.0 out of 5 stars Great book!, July 14, 2004

By A Customer

I'm a pastry student. I bought this book because I needed ideas for my projects. This book presents classical desserts with a modern twist. A very useful resource.