"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.
"Sinopsis" puede pertenecer a otra edición de este libro.
This book examines the modernist techniques and style in copious detail. Includes 50 desserts, detailed guidance on garnishes, full-color photographs of each dessert, and a business emphasis on menu marketing.From the Inside Flap:
A Modernist View of Plated Desserts For diners, the stunning virtuosity of dessert menus orchestrated by today's chefs and restaurateurs has made a meal's grand finale as eagerly awaited as the entrees that precede them. To accompany American pastry's dynamic renaissance, Grand Finales: A Modernist View of Plated Desserts offers an essential compendium of information that enables culinary professionals to keep pace with these remarkable developments. Scores of pastry chefs are now seeking to compose plated desserts that consciously avoid everyday images, and in doing so, have lifted their creations into the realm of artistic discipline. While each chef has his or her individual style, many of their desserts can be classified as Modernist, with technical and artistic demands as challenging as any in the culinary realm. At once absorbingly informative and celebratory, authors Tish Boyle and Timothy Moriarty lead a discussion of how Modernist chefs are redefining dessert, the better to satisfy the insatiable American sweet tooth. Replete with ample illustrations, Grand Finales: A Modernist View of Plated Desserts offers 50 detailed recipes culled from the repetoires of 25 of the country's most accomplished pastry chefs. Their insights and opinions on the diverse aspects of desserts contrast with the straightforward analysis of Boyle and Moriarty, which addresses the major components of a Modernist dessert-from its relationship to classical dessert standards, the fundamental importance of equipment and molds, and the principles of garniture, to the use of sauces and the critical necessity of deft management skills and costing procedures. Thorough, humorous, and comprehensive, Grand Finales: A Modernist View of Plated Desserts is a tempting addition to the ranks of indispensable reference for anyone involved in the art of pastry, or just in love with dessert.
"Sobre este título" puede pertenecer a otra edición de este libro.
Descripción Wiley, 1997. Hardcover. Estado de conservación: New. Nº de ref. de la librería DADAX0471292516
Descripción Wiley, 1997. Hardcover. Estado de conservación: New. book. Nº de ref. de la librería M0471292516
Descripción Wiley 1997-10-24, 1997. Hardcover. Estado de conservación: New. 0471292516. Nº de ref. de la librería 529856
Descripción Wiley, 1997. Hardcover. Estado de conservación: New. Never used!. Nº de ref. de la librería P110471292516
Descripción Wiley, 1997. Hardcover. Estado de conservación: New. Brand New!. Nº de ref. de la librería VIB0471292516
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. Hardcover. Estado de conservación: New. 0471292516 New Condition *** Right Off the Shelf | Ships within 2 Business Days ~~~ Customer Service Is Our Top Priority! - Thank you for LOOKING :-). Nº de ref. de la librería 2BOOK3P350602