Demonstrates both the subtle and theatrical pizzazz of a talented collective of visionaries A Neoclassic View of Plated Desserts demonstrates both the subtle and theatrical pizzazz of a talented collective of visionaries. – Andrew MacLauchlan Executive Pastry Chef, Coyote Cafe.

A brilliant addition to Tish Boyles and Timothy Moriartys series of cookbooks. This dynamic duo has thoroughly translated the recipes of some of our countrys leading pastry chefs with immense ease and perfection. It is with enormous admiration that I recommend this cookbook to anyone searching for a greater knowledge of desserts. – Francois Payard Owner, Payard Patisserie & Bistro Author, Simply Sensational Desserts

It is the purpose of a neoclassic dessert to isolate the integral elements of a time–honoured classic and transform its components to produce a dessert with the grandeur demanded by todays consumer. The pastry chefs who contributed to this book have provided recipes that do just that – and they do it magnificently! – Bo Friberg Chef/Instructor, The Culinary Institute of America at Greystone

"When everything comes full circle, it will always come back to the classics." – Michl Hu Pastry Chef and Consultant Ask any Chef: When it comes to desserts, the classics are the grand finales of all great meals. They have withstood the test of time. Who can resist the sumptuous temptations of Black Forest Cake, Boston Cream Pie, or Cherries Jubilee? Or the savory familiarity of rice pudding, chocolate mousse, caramelized bananas, or an old–fashioned plum tart?

In this Exciting, delectably photographed new look at classic desserts, authors Tish Boyle and Timothy Moriarty invite some of the worlds greatest pastry chefs to re–invent the classics. A Neoclassic View of Plated Desserts: Grand Finales is a testament to the timelessness of tradition . and to the creativity of todays great pastry chefs in reworking the basic culinary building blocks into enchanting, fresh new creations that remain faithful to their source. The Recipes in this Volume offer a wonderful balance of old and new–and all will delight the eye, satisfy the taste buds, and stimulate your own creativity. Lincoln Carson of Picasso, in Las Vegas, Nevada, whips up a pear–starred version of the traditional Tarte Tatin; Susan Notter and Ann Amernick add playful elements to their 90s napoleons; Chris Broberg of Lespinasse sparks Butterscotch Rice Pudding with unexpected flavor combinations; while Norman Loves –of the Ritz–Carlton Hotel Company in Naples, Florida– Manjari Mousse and Kumquat Cake blends the sweet–tart jolt of kumquat with the full flavor of Manjari chocolate to create a sublime, surprising, streamlined delight. Like its Companions in the acclaimed Grand Finales series, A Neoclassic View of Plated Desserts overflows with time–proven crowd pleasers, all beautifully presented with color photographs and detailed step–by–step instructions. Use them as they are . or do as their creators did–break the rules and add a touch of your own to bring down the house with a truly grand finale.

Table of Contents

Author:

Tish Boyle, Timothy Moriarty

Shipping:

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ISBN:

9780471293132

Publish Date:

2/2000

Pages:

304

Publisher:

John Wiley & Sons

Format:

Hardback

Availability:

Approximately 10 - 14 days.
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