GRAND FINALES 3:
A Neoclassic View of Plated Desserts
edited by Tish Boyle
and Timothy Moriarty

Grand Finales does for pastry-making what no other book has attempted to do. It is the first book to examine the creative process in developing desserts.

Also available from C.H.I.P.S. are these sequels in the Grand Finales Series:
The Art of the Plated Dessert and A Modernist View of Plated Desserts.

Grand Finales 3: A Neoclassic View of Plated Desserts includes desserts with contemporary flair—compiled by the editors of Chocolatier magazine.

Twenty-seven leading American pastry chefs share their bestselling interpretations of classic desserts in this volume of this acclaimed dessert series.

Features:

• 105 full-color photographs of techniques and plated desserts
• Tips on techniques from the masters
• Includes a chapter on sugar work by the renowned Ewald Notter of the Notter International School of Confectionery

New flavor combinations and unique presentations give these time-honored favorites a subtle modern twist, with fresh ideas and approaches in fifty-three recipes guaranteed to spark the imagination. Pastry chefs represented include Jacquy Pfeiffer and Sebastien Canonne (French Pastry School), Chris Broberg (Lespinasse), and Ann Amernick (owner of Amernick).

Contents

• Fruit Desserts
• Spoon Desserts
• Cakes, Tarts, and Pies
• French Classics
• Frozen Desserts
• Sugar Work

Glossary
Index

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