"Modernism is simply the result of the extremely progressive evolution of the American pastry industry. With the use of all ethnic influences, creative flavor combinations enhanced by incredibly visual designs is truly the global trend-setter for the millennium." Norman Love Corporate Pastry Chef, Ritz-Carlton Hotel Company Milk Chocolate-Ginger Mousse with Liquid Chocolate Center Norman Love Corporate Pastry Chef, Ritz-Carlton Hotel Company, Naples, Florida. Mont Blanc Michael Hu Executive Pastry Chef, Waldorf-Astoria Hotel, New York Midnight Macadamia Torte Kim O'Flaherty Pastry Cook, Essex House Hotel, New York. Chocolate and Pear Mousse Ensemble Eric Perez Executive Pastry Chef, Ritz-Carlton Tyson's Corners, Virginia. Chocolate Croissant Bread Pudding with Specky Vanilla Ice Cream and Caramel Marshall Rosenthal Executive Pastry Chef, Trump Taj Mahal Hotel and Casino, Atlantic City, New Jersey Butter Pecan Custard Cake Wayne Brachman Executive Pastry Chef, Mesa Grill and Bolo, both in New York.About the Author:
Timothy Moriarty is the features editor of Chocolatier and Pastry Art & Design magazines. He is the co-author of Grand Finales: The Art of The Plated Dessert, and the author of several works of fiction. He lives in Westchester County, New York with his wife and two children. Tish Boyle is food editor of Chocolatier and Pastry Art & Design magazines. A graduate of Smith College and La Varenne Ecole de Cuisine in Paris, Tish has had such varied occupations as truck dispatcher, caterer, pastry chef, and food stylist. Passionate about desserts, Tish is the co-author of Grand Finales: The Art of The Plated Dessert. She lives in Brooklyn Heights with her husband, Dick Eggleston. Michael Schneider is the founder, editor-in-chief and publisher of both Chocolatier and Pastry Art & Design magazines, as well as the creator of the Grand Finales series. An acknowledged expert on chocolate and desserts, he has appeared on many radio and television shows and has been a guest lecturer at New York University and The Smithsonian Institution. He is also on the Board of Directors of the United States Pastry Alliance. Michael and his wife live in Greenwich Village, New York. John Uher has been a food photographer in New York City for the past 12 years. His photographs appear regularly in Woman's Day, Vegetarian Times, and Yankee Magazine, as well as Chocolatier and Pastry Art & Design magazines. He is also currently working on a new book by Jacques Torres, based on Jacques's upcoming PBS series. John lives with his wife and four children in Freeport, Long Island.
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Descripción Wiley, 1997. Hardcover. Estado de conservación: New. Nº de ref. de la librería DADAX0471292516
Descripción Wiley, 1997. Estado de conservación: New. Brand New, Unread Copy in Perfect Condition. A+ Customer Service! Summary: Pure Modernism. Modernizing the Classics. Equipment, Molds, and Modernism. Modernizing Garnishes. Modernist Sauce Painting. The Business of Modernism. Source List. Index. Nº de ref. de la librería ABE_book_new_0471292516
Descripción Wiley, 1997. Hardcover. Estado de conservación: New. book. Nº de ref. de la librería 0471292516
Descripción John Wiley & Sons November 1997, 1997. Hardcover. Estado de conservación: New. 'A Modernist View of Plated Desserts' examines modernist techniques and style in splendid and copious detail. These 50 desserts seem to spring directly from the imagination of the 25 top pastry chefs who created them. The authors also demonstrate how a dessert can take on a modernist classification by altering its central design. 150 color photos. Nº de ref. de la librería 111664
Descripción Wiley, 1997. Hardcover. Estado de conservación: New. Nº de ref. de la librería P110471292516
Descripción Estado de conservación: Brand New. Book Condition: Brand New. Nº de ref. de la librería 97804712925171.0