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Taking cues from modern art’s most revered artists, these twenty-seven showstopping desserts exhibit the charm and sophistication of works by Andy Warhol, Cindy Sherman, Henri Matisse, Jeff Koons, Roy Lichtenstein, Richard Avedon, Wayne Thiebaud, and more. Featuring an image of the original artwork alongside a museum curator’s perspective on the original piece and detailed, easy-to-follow directions (with step-by-step assembly guides adapted for home bakers), Modern Art Desserts will inspire a kitchen gallery of stunning treats.
“This book gets my ganache flowing—if only art history always tasted this good.”
—Todd Selby, photographer and author of Edible Selby
“Brilliant, quirky, and irresistible. Having tasted many of these dishes over the years, I’m not sure what’s more exciting, the recipes or the stories behind them. All dessert books should be this much fun!”
—Daniel Patterson, chef-owner of COI restaurant
“Only Caitlin Freeman is brave enough (and crazy enough) to dream up desserts inspired by works of modern art—and inventive enough to pull it off. Who looks at a Cindy Sherman self-portrait and sees an ice-cream float made with bubblegum soda, or at a Richard Avedon photograph of a beekeeper and pictures a glossy honey-pistachio parfait? This is more than a cookbook, it’s a journal of the creative process.”
—Oliver Strand, food journalist and coffee columnist for the New York Times
“The desserts Caitlin Freeman has created for the SFMOMA Blue Bottle Café are masterpieces in their own right. It’s one thing to make the most perfect white cake, frosting, and ganache; it’s another to use those media to create art, as she has with her Mondrian Cake. That is Caitlin’s special gift, and one that she has generously shared in this beautiful book. It, too, is a masterpiece.”
—Charlotte Druckman, food journalist and author of Skirt Steak:Women Chefs on Standing the Heat and Staying in the Kitchen
“This book touches the body’s most sensitive organ—the stomach. Most artists dream of creating works so provocative that they stimulate the brain while enervating all the other senses. Caitlin Freeman, probably the most innovative baker this side of Mars, does this spectacularly. Here’s a cookbook that demands you genuflect before its sheer creativity. It says ‘on your knees’ in a sugared tone.”
—Bompas & Parr, authors of Feasts with Bompas & Parr and founders of the Bompas & Parr studio
Excerpted from Modern Art Desserts by Caitlin Freeman Copyright © 2013 by Caitlin Freeman. Excerpted by permission of Ten Speed Press, a division of Random House, Inc.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.
Foreword by Rose Levy Beranbaum
A Trio of Thiebaud Cakes
Thiebaud Chocolate Cake
Dijkstra Icebox Cake
Kahlo Wedding Cookies
Build Your Own Newman
Castrillo Díaz Panna Cotta
Kelly Fudge Pop
Zurier Ice Pop
Cragg Ice Cream Cone
Cartagena Ice Cream and Sorbet Trio
Fritsch Ice Cream Sandwich
Wong Ice Cream Sandwich
Sherman Ice Cream Float
Laskey Lemon Soda with Bay Ice Cubes
Koons White Hot Chocolate with Lillet Marshmallows
Fuller Hot Chocolate with Marshmallow and Sea Salt
Woodman Cheese and Crackers
Bradford Cheese Plate
Posted January 10, 2014
No text was provided for this review.