Modern Art Desserts: Recipes for Cakes, Cookies, Confections, and Frozen Treats Based on Iconic Works of Art
Submitting general direction to works by Andy Warhol, Frida Kahlo, and Matisse, baked good cook Caitlin Freeman, of Miette pastry shop and Blue Bottle Coffee distinction, makes an assortment of extraordinarily tasty treat plans (with bit by bit gathering guides) that give perusers all they have to make their own consumable magnum opuses.
From a fudge pop dependent on an Ellsworth Kelly figure to a perfectly portioned cake designed after Mondrian's notable sythesis, this assortment of exceptionally heavenly plans for treats, parfait, gelées, ice pops, dessert, cakes, and innovative beverages has all that you have to bewilder companions, family, and visitors with your own eatable artful culminations.
Submitting general direction to present day craftsmanship's most worshipped specialists, these twenty-seven showstopping sweets display the appeal and modernity of works by Andy Warhol, Cindy Sherman, Henri Matisse, Jeff Koons, Roy Lichtenstein, Richard Avedon, Wayne Thiebaud, and that's only the tip of the iceberg. Including a picture of the first work of art close by an exhibition hall keeper's point of view on the first piece and nitty gritty, simple to-follow bearings (with bit by bit get together aides adjusted for home cooks), Modern Art Desserts will move a kitchen display of staggering treats.
About the Author
A self-taught baker and longtime owner of the San Francisco cake and sweets shop, Miette, CAITLIN FREEMAN was inspired to bake by the confectionary paintings of California painter Wayne Thiebaud. After selling Miette in 2008, she started the pastry program at Blue Bottle Coffee Co. and coauthored The Blue Bottle Craft of Coffee. Her artistic creations for the Blue Bottle Café at the San Francisco Museum of Modern Art have been featured in the New York Times, Design Sponge, Elle Decor, San Francisco Chronicle, Huffington Post, and more. She lives in San Francisco, California.
This book is so creative and enchanting. I have been inspired by the way the author plays off the artwork from the SF MoMa and comes up with the most amazing desserts. I was impressed with how she encourages readers to attempt to make this edible art and the descriptive lengths she goes to to help the reader succeed. She even gives us access to the extra details to take it to the highest level of presentation, like the bee transfers that can be ordered to embellish the Avedon Parfait which riffs off of the photograph of the beekeeper whose upper naked body is covered in bees, or how to make the charming box with the stencil of a bird to house the Kahlo wedding cookies. You can even order the ribbon printed with the inscription in spanish that is featured in the Frieda and Diego Rivera portrait she did of them shortly after their wedding!-Stepswork
I consider this recipe book a great buy! Its price is very low considering the quality of the edition. It contains 27 recipes of high profile cakes and cookies that look like works of art and dozens more that are simpler to make for your beloved ones. From the Modrian Cake to Koons White Hot Chocolate it is amazing as it explains in each and every detail what you should do. It comes with an Introduction and it deals with equipment and ingredients as well. Oh, and photographs are everywhere!!! I totally recommend this book to anyone who has a soft spot for making desserts. It will definitely make you stand out!-Dimi Kiz
Ridiculously exquisite confectionary with recipes. Haven't baked any yet but longing to do so. Be brave: bake art! The seller was wonderful, arranging a no-fuss replacement for a damaged volume with curtesy and speedily enough for me to give the perfect copy as a present. -Theageddragon