Modern Art Desserts

Modern Art Desserts

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

Book - 2013
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""Taking its cues from works by Andy Warhol, Frida Kahlo, and Matisse, this collection of uniquely delicious dessert recipes (and step-by-step assembly guides) gives readers all they need to make their own edible masterpieces"--Provided by publisher"-- Provided by publisher.
"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 an Ellsworth Kelly sculpture-inspired fudge pop to a pristinely segmented cake fashioned after Mondrian's best known composition, Caitlin Freeman's stunning desserts will delight frequent entertainers, hobby bakers, and contemporary art lovers. These show-stopping desserts exhibit the charm and sophistication of works by Jeff Koons, Roy Lichtenstein, Richard Avedon, and other revered modern artists. Each recipe project includes an image of the original artwork alongside perspective on the piece from the San Francisco Museum of Modern Art's Janet Bishop, Curator of Painting and Sculpture. With detailed, easy-to-follow directions that simplify even the most elaborate creations, Modern Art Desserts is an all-encompassing guide that will inspire kitchen galleries of gorgeous treats"-- Provided by publisher.
Publisher: Berkeley : Ten Speed Press, [2013], ©2013
Edition: First Edition
ISBN: 9781607743903
1607743906
Branch Call Number: 641.86 F8771m 2013
Characteristics: 216 pages : illustrations (chiefly color) ; 24 cm

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ksoles Jun 09, 2013

Lets face it: Caitlin Freeman's new book classifies as neither a beginner's cookbook, a go-to dessert book nor a cake bible. It does, however, fit the bill when you want to immerse yourself in a project, face a challenge or celebrate a birthday ending in a "0."

"Modern Art Desserts" contains about 30 desserts, each comprised of a few different recipes (cake, frosting, filling etc). Freeman bases each on a piece of art in the SFMOMA collection and achieves delightful, delicious-sounding results. She gives the Mondrian Cake (on the cover) the most attention and encouragement but also includes less daunting ice cream bars and pops, a few parfaits and drinks, and even wedding cookies. The book ends on a savory note with an abstract cheese plate based on a Mark Bradford collage.

I personally have no desire to make anything from this book but if you love a challenge, have a constructor's brain and an eye for art, give it a try!

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