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A MODERNIST VIEW OF PLATED DESSERTS (GRAND FINALES) By Tish Boyle & NEW - Picture 1 of 1

Modernist View of Plated Desserts by Timothy Moriarty and Tish Boyle (1997, Hardcover)

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A MODERNIST VIEW OF PLATED DESSERTS (GRAND FINALES) By Tish Boyle & Timothy Moriarty - Hardcover **BRAND NEW**.

About this product

Product Identifiers

PublisherWiley & Sons, Incorporated, John

ISBN-100471292516

ISBN-139780471292517

eBay Product ID (ePID)984578

Product Key Features

Book TitleModernist View of Plated Desserts

Number of Pages288 Pages

LanguageEnglish

Publication Year1997

TopicCourses & Dishes / Desserts

IllustratorYes

GenreCooking

AuthorTimothy Moriarty, Tish Boyle

FormatHardcover

Dimensions

Item Height0.8 in

Item Weight0 Oz

Item Length11.2 in

Item Width9 in

Additional Product Features

Intended AudienceTrade

TitleLeadingA

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

SynopsisModernism 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 trendsetter for the millennium.|9780471292517|, "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., "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 trendsetter for the millennium." Norman Love Corporate Pastry Chef, RitzCarlton Hotel Company Milk ChocolateGinger Mousse with Liquid Chocolate Center Norman Love Corporate Pastry Chef, RitzCarlton Hotel Company, Naples, Florida. Mont Blanc Michael Hu Executive Pastry Chef, WaldorfAstoria 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, RitzCarlton 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., 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.