Grand finales : the art of the plated dessert/a modernist view of plated desserts

588 Pages·1998·23.26 MB·English

by  Boyle

The Art of The Plated Dessert

TISH BOYLE and TIMOTHY MORIARTY
Editors of Chocolatier and Pastry Art & Design
Preface by
MICHAEL SCHNEIDER
Editor-in-Chief, Chocolatier and Pastry Art & Design

Recipe Contents ix
Preface xiii
Chapter One: Introductionalism 1
Chapter Two: Neo-classicism 9
Chapter Three: Minimalism 45
Chpater Four: Illusionism 75
Chapter Five: Architecturalism 113
Chapter Six: Impressionism 151
Chapter Seven: Modernism 195
Chapter Eight: Preformance Art 229
Chapter Nine: Eclecticism 261
Chapter Ten: Fusionism 299
Bibliography 333
Index 335

R E C I P E C O N T E N T S
N E O-C L A S S I C I S M
Chestnut Cake (Francois Payard) 15
Hawaiian Gold (Stanton Ho) 19
Banana and Chocolate Gratin (David Blom) 23
Cinnamon Apple Raisin Crisp and Chocolate Creme Brulee (Hubert Keller) 27
Chocolate Banana Tart (Lisa Hershey) 31
Champagne Sorbet and Crispy Apples (Eric Bedoucha) 34
Imperial Apple Chocolate Cakes (Eric Gouteyron) 37
Dobos Torte (David Blom) 41
M I N I M A L I S M
Banana-Buttercrunch Cake (Wayne Brachman) 51
Chocolate and Peanut-Graham No-Bake Cake with Roasted Marshmallow
(Wayne Brachman) 54
Banana Mousse with Amaranth Seed Wafer and Vanilla-Rum Sorbet (Jacquy
Pfeiffer) 57
Layered Pumpkin and Milk Chocolate Mousse Cake (Bruno Feldeisen) 60
Peanut Butter and Jelly Brioche Pudding (Bruno Feldeisen) 63
Mocha Panna Cotta with Caramel Rum Sauce (Emily Luchetti) 65
Chocolate Caramel Hazelnut Tart (Emily Luchetti) 68