GRAND FINALES: THE ART OF THE PLATED DESSERT by Boyle, Tish ( Author ) on Oct-22-1996[ Hardcover ]

BRAND NEW Van Nostrand Reinhold FIRST EDITION First Printing dust jacket hardcover, free tracking number, clean text, solid binding, NO remainders NOT ex-library, smoke free; slight gentle shelfwear / storage-wear; WE SHIP FAST. Carefully packed and quickly sent. 201609652da Feast your eyes on the most exquisite and flavorful desserts created by fifty of the country's renowned pastry chefs in this groundbreaking new book, Grand Finales: The Art of The Plated Dessert. Authors Tish Boyle and Timothy Moriarty have written a book that will change the course of culinary history -- they have formally identified the different "schools" of pastry in relation to the world of art and design. From Neo-Classicist to the Impressionist to the Modernist and Fusionist dessert, the result -- a grand look at the extraordinary plated desserts being created today. As Michael Schneider, editor-in-chief of Pastry Art & Design and Chocolatier magazines, and creator of the book observes, "The concept of the plated dessert is best understood if you visualize the plate as the canvas and the components as the medium with which the chefs 'paint.' Although beautiful presentation is integral to the concept, a plated dessert is created not so much as to be exhibited as to be eaten." In this enticing new book, each master pastry chef offers a delectable recipe, accompanied by an elegant four-color photograph of the transcendent work. We are also given a privileged look behind the scenes where chefs share their most guarded secrets. To all pastry lovers and aesthetes alike, the authors of Grand Finales: The Art of The Plated Dessert assure ultimate satisfaction or they will eat their hat -- Eric Girerd's creation of Humphrey Bogart's hat -- that is. Please choose Priority / Expedited shipping for faster delivery. (No shipping to Mexico, Brazil or Italy.) 3