A Modernist View of Plated Desserts

Author(s): Tish Boyle

Professional Desserts | Professional Cookery

"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.

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Pure Modernism. Modernizing the Classics. Equipment, Molds, and Modernism. Modernizing Garnishes. Modernist Sauce Painting. The Business of Modernism. Source List. Index.

General Fields

  • : 9780471292517
  • : wiley
  • : wiley
  • : October 1997
  • : 285mm X 220mm X 19mm
  • : United States
  • : books

Special Fields

  • : 75 colour illustrations
  • : Tish Boyle
  • : Hardback
  • : 641.8
  • : 288