The Fictioning Horror Sale
 
 

Recently Viewed clear list


Interviews | September 2, 2014

Jill Owens: IMG David Mitchell: The Powells.com Interview



David MitchellDavid Mitchell's newest mind-bending, time-skipping novel may be his most accomplished work yet. Written in six sections, one per decade, The Bone... Continue »
  1. $21.00 Sale Hardcover add to wish list

    The Bone Clocks

    David Mitchell 9781400065677

spacer
Qualifying orders ship free.
$54.95
New Hardcover
Ships in 1 to 3 days
Add to Wishlist
available for shipping or prepaid pickup only
Available for In-store Pickup
in 7 to 12 days
Qty Store Section
1 Remote Warehouse Cooking and Food- Desserts

Grand Finales: A Neoclassic View of Plated Desserts

by

Grand Finales: A Neoclassic View of Plated Desserts Cover

 

Synopses & Reviews

Publisher Comments:

"When everything comes full circle, it will always come back to the classics." -Michael Hu Pastry Chef and Consultant Ask any Chef: When it comes to desserts, the classics are the grand finales of all great meals. They have withstood the test of time. Who can resist the sumptuous temptations of Black Forest Cake, Boston Cream Pie, or Cherries Jubilee? Or the savory familiarity of rice pudding, chocolate mousse, caramelized bananas, or an old-fashioned plum tart? In this Exciting, delectably photographed new look at classic desserts, authors Tish Boyle and Timothy Moriarty invite some of the world's greatest pastry chefs to re-invent the classics. A Neoclassic View of Plated Desserts: Grand Finales is a testament to the timelessness of tradition . and to the creativity of today's great pastry chefs in reworking the basic culinary building blocks into enchanting, fresh new creations that remain faithful to their source. The Recipes in this Volume offer a wonderful balance of old and new-and all will delight the eye, satisfy the taste buds, and stimulate your own creativity. Lincoln Carson of Picasso, in Las Vegas, Nevada, whips up a pear-starred version of the traditional Tarte Tatin; Susan Notter and Ann Amernick add playful elements to their '90s napoleons; Chris Broberg of Lespinasse sparks Butterscotch Rice Pudding with unexpected flavor combinations; while Norman Love's (of the Ritz-Carlton Hotel Company in Naples, Florida) Manjari Mousse and Kumquat Cake blends the sweet-tart jolt of kumquat with the full flavor of Manjari chocolate to create a sublime, surprising, streamlined delight. Like its Companions in the acclaimed Grand Finales series, A Neoclassic View of Plated Desserts overflows with time-proven crowd pleasers, all beautifully presented with color photographs and detailed step-by-step instructions. Use them as they are . or do as their creators did-break the rules and add a touch of your own to bring down the house with a truly grand finale.

Synopsis:

Twenty-seven leading American pastry chefs share their best-selling interpretations of classic desserts in this volume of the acclaimed Grand Finales dessert series.

Synopsis:

Compiled by the editors of Chocolatier magazine, this book presents classic desserts with contemporary flair. Twenty-seven leading American pastry chefs share their best-selling interpretations of classic desserts in this volume of the acclaimed Grand Finales dessert series.

Synopsis:

"A Neoclassic View of Plated Desserts demonstrates both the subtle and theatrical pizzazz of a talented collective of visionaries." -Andrew MacLauchlan Executive Pastry Chef, Coyote Cafe "A brilliant addition to Tish Boyle's and Timothy Moriarty's series of cookbooks. This dynamic duo has thoroughly translated the recipes of some of our country's leading pastry chefs with immense ease and perfection. It is with enormous admiration that I recommend this cookbook to anyone searching for a greater knowledge of desserts." -Fran?ois Payard Owner, Payard Patisserie & Bistro Author, Simply Sensational Desserts "It is the purpose of a neoclassic dessert to isolate the integral elements of a time-honored classic and transform its components to produce a dessert with the grandeur demanded by today's consumer. The pastry chefs who contributed to this book have provided recipes that do just that-and they do it magnificently!" -Bo Friberg Chef/Instructor, The Culinary Institute of America at Greystone

Description:

Includes bibliographical references (p. 287) and index.

About the Author

TISH BOYLE is Food Editor and TIMOTHY MORIARTY is Features Editor of Chocolatier and Pastry Art and Design magazines. They are the authors of Grand Finales: The Art of the Plated Dessert; A modernist View of Plated Desserts: Grand Finales; and Chocolate Passion: Recipes and Inspiration from the Kitchens of Chocolatier Magazine.

Table of Contents

Neoclassics and the Kitchen.

Fruit Desserts.

Spoon Desserts.

Cakes, Tarts, and Pies.

French Classics.

Frozen Desserts.

Sugar Work.

Glossary of Classic Desserts and Pastries.

Source List.

Bibliography.

Index.

Product Details

ISBN:
9780471293132
Author:
Uher, John
Author:
Moriarty, Timothy
Author:
Uher, John
Publisher:
John Wiley & Sons
Location:
New York :
Subject:
Desserts
Subject:
Pastry
Subject:
Courses & Dishes - Desserts
Subject:
Courses & Dishes - Bread
Subject:
Cooking and Food-Desserts
Subject:
Professional Baking & Pastry
Copyright:
Series Volume:
105-20
Publication Date:
20000209
Binding:
HARDCOVER
Language:
English
Illustrations:
Yes
Pages:
304
Dimensions:
11.19x8.80x.93 in. 2.78 lbs.

Other books you might like

  1. Simplifying Sugar Flowers New Mass Market $16.50
  2. Chocolate Passion: Recipes and... Used Hardcover $17.95
  3. Cakes by Design: The Magical World... New Trade Paper $35.00
  4. Fruit-Sweet and Sugar-Free:... Used Trade Paper $5.50

Related Subjects

Cooking and Food » Baking » Breads
Cooking and Food » Desserts and Candy » General
Science and Mathematics » Energy » Nuclear Engineering

Grand Finales: A Neoclassic View of Plated Desserts New Hardcover
0 stars - 0 reviews
$54.95 In Stock
Product details 304 pages John Wiley & Sons - English 9780471293132 Reviews:
"Synopsis" by , Twenty-seven leading American pastry chefs share their best-selling interpretations of classic desserts in this volume of the acclaimed Grand Finales dessert series.
"Synopsis" by , Compiled by the editors of Chocolatier magazine, this book presents classic desserts with contemporary flair. Twenty-seven leading American pastry chefs share their best-selling interpretations of classic desserts in this volume of the acclaimed Grand Finales dessert series.
"Synopsis" by , "A Neoclassic View of Plated Desserts demonstrates both the subtle and theatrical pizzazz of a talented collective of visionaries." -Andrew MacLauchlan Executive Pastry Chef, Coyote Cafe "A brilliant addition to Tish Boyle's and Timothy Moriarty's series of cookbooks. This dynamic duo has thoroughly translated the recipes of some of our country's leading pastry chefs with immense ease and perfection. It is with enormous admiration that I recommend this cookbook to anyone searching for a greater knowledge of desserts." -Fran?ois Payard Owner, Payard Patisserie & Bistro Author, Simply Sensational Desserts "It is the purpose of a neoclassic dessert to isolate the integral elements of a time-honored classic and transform its components to produce a dessert with the grandeur demanded by today's consumer. The pastry chefs who contributed to this book have provided recipes that do just that-and they do it magnificently!" -Bo Friberg Chef/Instructor, The Culinary Institute of America at Greystone
spacer
spacer
  • back to top
Follow us on...




Powell's City of Books is an independent bookstore in Portland, Oregon, that fills a whole city block with more than a million new, used, and out of print books. Shop those shelves — plus literally millions more books, DVDs, and gifts — here at Powells.com.