by
Friberg, Bo, 1940-
Call Number
641.865 FRI
Publication Date
2003
Format:
Books
Relevance:
0.0634
by
Friberg, Bo, 1940-
Call Number
ARC 641.865 FRI
Publication Date
2002
Format:
Books
Table of contents http://www.loc.gov/catdir/toc/wiley021/2001046952.html
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0.0593
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by
Boyle, Tish.
Call Number
ARC 641.86 BOY
Publication Date
1997
Summary
Authors Tish Boyle and Timothy Moriarty have written a book that will change the course of culinary history - they have formally identified the different "schools" of pastry in relation to the world of art and design. From Neo-Classicist to the Impressionist to the Modernist and Fusionist dessert, the result - a grand look at the extraordinary plated desserts being created today. As Michael Schneider, editor-in-chief of Pastry Art & Design and Chocolatier magazines, and creator of the book observes, "The concept of the plated dessert is best understood if you visualize the plate as the canvas and the components as the medium with which the chefs 'paint.' Although beautiful presentation is integral to the concept, a plated dessert is created not so much as to be exhibited as to be eaten.". In this enticing new book, each master pastry chef offers a delectable recipe, accompanied by an elegant four-color photograph of the transcendent work. We are also given a privileged look behind the scenes where chefs share their most guarded secrets.
Format:
Books
Relevance:
0.0680
by
Sultan, William J.
Call Number
ARC 641.865 SUL VOL. 1
Publication Date
1977
Format:
Books
Relevance:
0.0818
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