Grand Finales 2
A Modernist 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 Neoclassic View of Plated Desserts.

A Modernist View of Plated Desserts contains 50 detailed recipes from 25 of America's most accomplished pastry chefs. Each is accompanied by a full-page, full-color photograph of the finished plated dessert. Additionally, there are many step-by-step photographs throughout the book. Ingredients are given in both metric and traditional units.

Each pastry chef is showcased, with a photograph and some biographical details, and each interacts with the editors to give the reader the benefit of his/her knowledge and ideas, and presents useful information and suggestions based on experience in the art and management of the profession.

Contents

Recipe Contents

• Pure Modernism
• Modernizing the Classics
• Equipment, Molds, and Modernism
• Modernizing Garnishes
• Modernist Sauce Painting
• The Business of Modernism

Index

Pastry Chefs: Wayne Brachman • Dan Budd • Sebastian Canonne • Lincoln Carson • John Degnan • Thaddeus Dubois • D. Jamal Edwards • Markus Farbinger • Bo Friberg • Martin Howard • Stanton Ho • Michael Hu • En-Ming Hsu • Pascal Janvier • Krista Kern • Phillipe Laurier • Richard Leach • Norman Love • Kim O'Flaherty • Eric Perez • Jacquy Pfeiffer • Marshall Rosenthal • Richard Ruskell • Thomas Worhach • Donald Wressel

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