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2 Burnside Cooking and Food- Desserts
14 Local Warehouse Cooking and Food- Desserts
23 Remote Warehouse Cooking and Food- Baking General

Modern Art Desserts: Recipes for Cakes, Cookies, Confections, and Frozen Treats Based on Iconic Works of Art

by

Modern Art Desserts: Recipes for Cakes, Cookies, Confections, and Frozen Treats Based on Iconic Works of Art Cover

 

Synopses & Reviews

Publisher Comments:

Taking cues from works by Andy Warhol, Frida Kahlo, and Matisse, pastry chef Caitlin Freeman, of Miette bakery and Blue Bottle Coffee fame, creates a collection of uniquely delicious dessert recipes (with step-by-step assembly guides) that give readers all they need to make their own edible masterpieces.

From a fudge pop based on an Ellsworth Kelly sculpture to a pristinely segmented cake fashioned after Mondrian’s well-known composition, this collection of uniquely delicious recipes for cookies, parfait, gelées, ice pops, ice cream, cakes, and inventive drinks has everything you need to astound friends, family, and guests with your own edible masterpieces.

Taking cues from modern art’s most revered artists, these twenty-seven showstopping desserts exhibit the charm and sophistication of works by Andy Warhol, Cindy Sherman, Henri Matisse, Jeff Koons, Roy Lichtenstein, Richard Avedon, Wayne  Thiebaud, and more. Featuring an image of the original artwork alongside a museum curator’s perspective on the original piece and detailed, easy-to-follow directions (with step-by-step assembly guides adapted for home bakers), Modern Art Desserts will inspire a kitchen gallery of stunning treats.

Review:

"In her first cookbook, Modern Desserts, Freeman looks to blur the lines between food and art. As head pastry chef at the Blue Bottle Cafe in the San Francisco Museum of Modern Art (SFMOMA), she looks to employ the layers of cake and confection as molding blocks for the creation of taste pleasing and aesthetically imposing edible sculptures. Partially inspired as direct representation of artists' works, such as the 'Thiebaud cakes' or 'Mondrian cake,' and partially inspired by the ideas present in an artist's work (see 'Ryman cake' and 'Tuymans Parfait'), each creation is intrinsically linked to the element in which it was created. Recognizing the importance of the relationship between the art and food, the book is not content with just presenting recipes; it also displays the original artwork in color photos with brief explanations next to each picture. Although there is a possibility of applying techniques and concepts in this book for personal art projects, the scope of dessert construction and baking theory is limited by the very nature of the work. Billed as recipes based on 'iconic works of art,' the patisserie guide never really strays into creations of one's own mind; rather it stays safely in the box of copying recipes set out on the page (of which there are 27). With a lengthy introduction and only a small section on baking equipment and ingredients (nine total pages), this book is either for those who crave modern art in edible form or those who have a lot of time on their hands to experiment." Publishers Weekly Copyright PWxyz, LLC. All rights reserved.

About the Author

CAITLIN FREEMAN is the pastry chef for Blue Bottle Coffee, coauthor of The Blue Bottle Craft of Coffee, and former owner of the much-loved Miette bakery. Her creations for Blue Bottle's café at the San Francisco Museum of Modern Art have been fawned over by the New York Times, Design*Sponge, Elle Decor, and more. She lives in the San Francisco Bay Area.

Table of Contents

Foreword by Rose Levy Beranbaum 

Introduction 

Equipment    

Ingredients 

            

A Trio of Thiebaud Cakes    

Thiebaud Chocolate Cake    

Ryman Cake    

Lichtenstein Cake    

Mondrian Cake    

Diebenkorn Trifle     

Dijkstra Icebox Cake    

Kahlo Wedding Cookies    

Build Your Own Newman    

Kudless S’mores    

Warhol Gelée    

Castrillo Díaz Panna Cotta    

Avedon Parfait    

Tuymans Parfait 

Matisse Parfait    

Kelly Fudge Pop    

Zurier Ice Pop    

Cragg Ice Cream Cone     

Cartagena Ice Cream and  Sorbet Trio    

Fritsch Ice Cream Sandwich    

Wong Ice Cream Sandwich    

Sherman Ice Cream Float    

Laskey Lemon Soda with Bay Ice Cubes    

Koons White Hot Chocolate with Lillet Marshmallows    

Fuller Hot Chocolate with Marshmallow and Sea Salt    

Woodman Cheese and Crackers    

Bradford Cheese Plate    

            

Resources

Acknowledgments 

Index 

Product Details

ISBN:
9781607743903
Author:
Freeman, Caitlin
Publisher:
Ten Speed Press
Subject:
Cooking and Food-Baking General
Subject:
Baking
Subject:
Cooking and Food-Desserts
Publication Date:
20130431
Binding:
HARDCOVER
Language:
English
Illustrations:
60 FULL-COLOR PHOTOS
Pages:
224
Dimensions:
9.31 x 7.75 x 1.01 in 2.2 lb

Related Subjects

Arts and Entertainment » Art » Featured Titles
Arts and Entertainment » Art » General
Arts and Entertainment » Photography » Featured Titles
Cooking and Food » Baking » Cakes » General
Cooking and Food » Baking » General
Cooking and Food » Desserts and Candy » Chocolate and Candy
Cooking and Food » Desserts and Candy » General
Featured Titles » General
Reference » College » Guides

Modern Art Desserts: Recipes for Cakes, Cookies, Confections, and Frozen Treats Based on Iconic Works of Art New Hardcover
0 stars - 0 reviews
$25.00 In Stock
Product details 224 pages Ten Speed Press - English 9781607743903 Reviews:
"Publishers Weekly Review" by , "In her first cookbook, Modern Desserts, Freeman looks to blur the lines between food and art. As head pastry chef at the Blue Bottle Cafe in the San Francisco Museum of Modern Art (SFMOMA), she looks to employ the layers of cake and confection as molding blocks for the creation of taste pleasing and aesthetically imposing edible sculptures. Partially inspired as direct representation of artists' works, such as the 'Thiebaud cakes' or 'Mondrian cake,' and partially inspired by the ideas present in an artist's work (see 'Ryman cake' and 'Tuymans Parfait'), each creation is intrinsically linked to the element in which it was created. Recognizing the importance of the relationship between the art and food, the book is not content with just presenting recipes; it also displays the original artwork in color photos with brief explanations next to each picture. Although there is a possibility of applying techniques and concepts in this book for personal art projects, the scope of dessert construction and baking theory is limited by the very nature of the work. Billed as recipes based on 'iconic works of art,' the patisserie guide never really strays into creations of one's own mind; rather it stays safely in the box of copying recipes set out on the page (of which there are 27). With a lengthy introduction and only a small section on baking equipment and ingredients (nine total pages), this book is either for those who crave modern art in edible form or those who have a lot of time on their hands to experiment." Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
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