Modern Art Desserts
By Caitlin Freeman
By Caitlin Freeman
By Caitlin Freeman
By Caitlin Freeman
Category: Baking & Desserts
Category: Baking & Desserts
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$26.00
Apr 16, 2013 | ISBN 9781607743903
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Apr 16, 2013 | ISBN 9781607743910
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Praise
“Cookbook meets exhibit catalog in this art-themed collection.”
—Library Journal
“Let them eat cake…and art! Thanks to Caitlin Freeman, an author neé pastry chef with a unique and fresh talent, we can do just that. Freeman has written a visually rich book of charming dessert recipes from which you can re-create edible versions of your favorite works of modern art.”
—Trendland
“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
Table Of Contents
Foreword by Rose Levy Beranbaum
Introduction
Equipment
Ingredients
A Trio of Thiebaud Cakes
Thiebaud Chocolate Cake
Ryman Cake
Lichtenstein Cake
Mondrian Cake
Diebenkorn Trifle
Dijkstra Icebox Cake
Kahlo Wedding Cookies
Build Your Own Newman
Kudless S’mores
Warhol Gelée
Castrillo Díaz Panna Cotta
Avedon Parfait
Tuymans Parfait
Matisse Parfait
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
Resources
Acknowledgments
Index
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