A Modernist View of Plated Desserts
(Sprache: Englisch)
This book examines the modernist techniques and style in copious detail. Includes 50 desserts, detailed guidance on garnishes, full-color photographs of each dessert, and a business emphasis on menu marketing.
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Produktinformationen zu „A Modernist View of Plated Desserts “
This book examines the modernist techniques and style in copious detail. Includes 50 desserts, detailed guidance on garnishes, full-color photographs of each dessert, and a business emphasis on menu marketing.
Klappentext zu „A Modernist View of Plated Desserts “
"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.
Inhaltsverzeichnis zu „A Modernist View of Plated Desserts “
Pure Modernism.Modernizing the Classics.
Equipment, Molds, and Modernism.
Modernizing Garnishes.
Modernist Sauce Painting.
The Business of Modernism.
Source List.
Index.
Autoren-Porträt von Tish Boyle, Timothy Moriarty
Tish Boyle is food editor of Chocolatier and Pastry Art & Design magazines. A graduate of Smith College and La Varenne Ecole de Cuisine in Paris, Tish has had such varied occupations as truck dispatcher, chef on tourist barges in Burgundy and Bordeaux, caterer, pastry chef, food stylist, and editor at Good Housekeeping magazine. A former freelance recipe developer, she has developed recipes for corporations such as T.J. Lipton as well as various food magazines.Timothy Moriarty is features editor of Chocolatier magazine as well as Pastry Art & Design, both published by the Haymarket Group in New York. In his fourteen years as a magazine editor, Tim has been editor-in-chief and founding editor of several consumer magazines, covering such topics as health, fitness, computer software, and cinema. He is the author of dozens of nonfiction articles and short stories, and his first novel, Vampire Nights, was published in 1989 by Pinnacle Books. Tim, his wife, and two sons live in Westchester, NY.
Bibliographische Angaben
- Autoren: Tish Boyle , Timothy Moriarty
- 1997, 1. Auflage., XX, 268 Seiten, Maße: 28,5 cm, Gebunden, Englisch
- Fotos: Uher, John
- Verlag: Wiley & Sons
- ISBN-10: 0471292516
- ISBN-13: 9780471292517
Sprache:
Englisch
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