A step-by-step collection of creative dessert recipes features confections inspired by master artworks, from an Ellsworth Kelly-inspired fudge pop to cakes based on Wayne Thiebaud's paintings, in an easy-to-follow guide that is complemented ...
Author: Caitlin Freeman
Publisher: Random House Digital, Inc.
A step-by-step collection of creative dessert recipes features confections inspired by master artworks, from an Ellsworth Kelly-inspired fudge pop to cakes based on Wayne Thiebaud's paintings, in an easy-to-follow guide that is complemented by museum curator perspectives on the original pieces. 12,500 first printing.
Recipes for Cakes, Cookies, Confections, and Frozen Treats Based on Iconic Works of Art [A Baking Book] Caitlin Freeman. Rose's White Velvet Cake MAKES ONE LOAF CAKE HANDS-ON TIME: IS MINUTES FROM START TO FINISH: I '[4 HOURS When ...
Author: Caitlin Freeman
Publisher: Ten Speed Press
Taking cues from works by Andy Warhol, Frida Kahlo, and Matisse, pastry chef Caitlin Freeman, of Miette bakery and Blue Bottle Coffee fame, creates a collection of uniquely delicious dessert recipes (with step-by-step assembly guides) that give readers all they need to make their own edible masterpieces. From a fudge pop based on an Ellsworth Kelly sculpture to a pristinely segmented cake fashioned after Mondrian’s well-known composition, this collection of uniquely delicious recipes for cookies, parfait, gelées, ice pops, ice cream, cakes, and inventive drinks has everything you need to astound friends, family, and guests with your own edible masterpieces. Taking cues from modern art’s most revered artists, these twenty-seven showstopping desserts exhibit the charm and sophistication of works by Andy Warhol, Cindy Sherman, Henri Matisse, Jeff Koons, Roy Lichtenstein, Richard Avedon, Wayne Thiebaud, and more. Featuring an image of the original artwork alongside a museum curator’s perspective on the original piece and detailed, easy-to-follow directions (with step-by-step assembly guides adapted for home bakers), Modern Art Desserts will inspire a kitchen gallery of stunning treats.
... the Addition of the Masculine Apricocks , both for Desserts , Tarts , and Preserves , Hautboys , and all the early Sorts of Cherries , Melons , and Cucumbers plenty , Artichokes , Caroline Strawberries , Finochio Duke Cherries .
The creator behind this culinary art, the pastry chef Caitlin Freeman, nearly became a photographer instead. ... In her book Modern Art Desserts, Freeman recommends allowing six hours of intensive work over two days, but that's still no ...
Author: Melanie Mühl
Publisher: The Experiment
Category: Health & Fitness
“Cut through the juice cleanses and paleo diets to bring back some common sense.”—The New York Times Book Review Outsmart Your Impulses and Eat Better A Belgian chocolate cake topped with a velvety homemade mousse catches your eye on the menu. The next thing you know, you’ve ordered it—despite the hefty price. But do you know why? Through over 40 compelling questions, this book explores how our eating decisions tread the line between conscious and subconscious, and enables us to be more intelligent about food. With expert insights that draw from psychology, neuroscience, popular culture, and more, learn to see the innumerable influences behind your diet and cravings—from the size and color of your plate, to the placement of products in a supermarket, to the order in which you sit when out with friends. And the chocolate cake? Would you believe research shows that regional descriptions (Belgian!) and emotive, sensory language (homemade! velvety!) subtly affect your appetite? Know what and why you eat, when and how you do—before you next sit down to dine!
A quick Google search tells me I can buy “Mondrian” tumblers from the Museum of Modern Art, a “Mondrian” case for my iPhone from ... and Caitlin Freeman's 2013 cookbook, Modern Arts Desserts, features the “Mondrian Cake” on its cover, ...
Author: Darren Hudson Hick
Publisher: University of Chicago Press
Culture clashes -- Ontology, copyright, and artistic practice -- The myth of unoriginality -- Authorship, power, and responsibility -- Toward an ontology of authored works -- The rights of authors -- The rights of others -- Appropriation and transformation -- Afterword
Modern art desserts: Recipes for cakes, cookies, confections, and frozen treats based on iconic works of art. New York: Ten Speed Press. H&M. (2019). Jeff Koons The People's Artist. Accessed September 12, 2019, from https://www2.
Author: Stefania Masè
Publisher: Springer Nature
Category: Business & Economics
Analyzing the relationship between the arts and business, this book offers an in-depth perspective on the increasingly common art-based strategies adopted by enterprises in various industries, with a focus on luxury sector. Pursuing an exhaustive, systematic, evidence-based and interdisciplinary approach, it explores the limits of potential strategic collaborations between the two fields. In addition, the book provides a structure for this field of inquiry, offering a solid basis for future research and highlighting the benefits of art-based strategies for executives. Each research strand explored in this book is supported by a representative case study.
... with no one in the shop, I'd turned on some classical harp music, rearranged the moveable bookshelves, and set out an array of cookbooks on the main display table, including The Art of French Cooking, as well as Modern Art Desserts, ...
Author: Daryl Wood Gerber
Publisher: Beyond The Page
The Agatha Award–winning author of Shredding the Evidence returns to the Cookbook Nook, where it will take a stroke of genius for Jenna Hart to solve the murder of a local artist . . . Crystal Cove is buzzing with the launch of its fifth annual Art and Wine Festival, when local wineries are paired with local artists to show off their latest creations. Jenna’s thrilled to be showing one of her own amateur paintings at the fair, but her excitement quickly fades when an up-and-coming artist is murdered. What’s more, all the evidence points to a good friend of Jenna’s as the culprit, and she’ll have to use all her wits to prove his innocence before he paints himself into a corner. Certain that her friend is being framed, Jenna tries to blend in as she starts digging into an array of colorful suspects, including a tech guru with a penchant for stalking women, the mayor’s wayward son, and an older art instructor who might have been closer to the victim than anyone would have guessed. Jenna will have to wine and dine her way through all the clues before she can see the full picture and put the real killer behind bars—all the while avoiding her own brush with death . . . Includes tantalizing recipes! Praise for Daryl Wood Gerber and the Cookbook Nook Mysteries: “There’s a feisty new amateur sleuth in town and her name is Jenna Hart. With a bodacious cast of characters, a wrenching murder, and a collection of cookbooks to die for, Daryl Wood Gerber’s Final Sentence is a page-turning puzzler of a mystery that I could not put down.” —Jenn McKinlay, New York Times bestselling author of the Cupcake Mysteries and Library Lovers Mysteries “In Final Sentence, the author smartly blends crime, recipes, and an array of cookbooks that all should covet in a witty, well-plotted whodunit.” —Kate Carlisle, New York Times bestselling author of the Bibliophile Mysteries “Readers will relish the extensive cookbook suggestions, the cooking primer, and the whole foodie phenomenon. Gerber’s perky tone with a multigenerational cast makes this series a good match for Lorna Barrett’s Booktown Mystery series . . .” —Library Journal “So pull out your cowboy boots and settle in for a delightful read. Grilling the Subject is a delicious new mystery that will leave you hungry for more.” —Carstairs Considers Blog
... Martha Stewart's Cakes, Martha Stewart's Cookies, and Martha Stewart's Pies and Tarts by Martha Stewart Modern Art Desserts by Caitlin Freeman The Modern Baker, Perfect Cakes, Bake!, Nick Malgieri's Pastry, and ...
Author: Jessica Reed
Publisher: Clarkson Potter
The ultimate quick, yet thorough, reference for bakers, with every metric conversion and ingredient substitution you could want, plus 18 recipes for basic, fail-proof cakes, frostings, and cookies—with variations that combine to make dozens of desserts. Bakers will wonder how they ever lived without this indispensable resource, featuring: • Cups-to-grams conversions for ingredients • Basic recipes for cakes, quick breads, cookies, frostings, and more, with dozens of variations • Ingredient substitutions • DIY extracts, natural food colorings, sprinkles, and more • Decorating tips for cakes and cookies • Conversions for oven temperatures • Adjustments for baking at high altitudes • Volume charts for baking pans of all sizes
This style works best if all sizes are exactly the same, similar to what can be found in some modern art. The exactness of these items adds to the appeal. When thinking about using shapes, several questions need to be answered.
Author: R. Andrew Chlebana
Publisher: John Wiley & Sons
The main goal of Advanced Baking and Pastry is to present the right balance of topics and depth of coverage, encompassing items produced in the bakeshop, including breads, Viennoiserie, creams, pies, tarts, cakes, and decorative work in a professional manner that is easily approachable for the advanced baking and pastry student and professional. This is accomplished by providing theoretical information along with tested recipes and detailed step-by-step procedures. This approach to learning builds the student’s confidence and skills, as well as an increased understanding of the material. In addition, a supplemental recipe database will provide students with a foundation of recipes and techniques that they can then apply throughout their career. Professionals will also benefit from the wide variety of recipes and the techniques presented.
When first this infant-dish in fashion came, Th' ingredients were but coarse, and rude the frame; As yet unpolish'd in the modern arts, Our fathers eat Brown-bread instead of Tarts; Pyes were but indigested lumps of dough, Till time and ...
Author: Jeri Quinzio
Publisher: Reaktion Books
Let’s face it: roast beef and potatoes are all well and good, but for many of us, when it comes to gustatory delight, we’re all about dessert. Whether it’s a homemade strawberry shortcake in summer or a chef’s complex medley of sweets, dessert is the perfect finale to a meal. Most of us have a favorite, even those who seldom indulge. After all, sweet is one of the basic flavors—and one we seem hardwired to love. Yet, as Jeri Quinzio reveals, while everyone has a taste for sweetness, not every culture enjoys a dessert course at the end of the meal. And desserts as we know them—the light sponge cakes of The Great British Baking Show, the ice creams, the steamed plum puddings—are neither as old nor as ubiquitous as many of us believe. Tracing the history of desserts and the way they, and the course itself, have evolved over time, Quinzio begins before dessert was a separate course—when sweets and savories were mixed on the table—and concludes in the present, when homey desserts are enjoying a revival, and as molecular gastronomists are creating desserts an alchemist would envy. An indulgent, mouth-wateringly illustrated read featuring recipes; texts from chefs, writers, and diarists; and extracts (not the vanilla or almond variety) from cookbooks, menus, newspapers, and magazines, Dessert is a delectable happy ending for anyone with a curious mind—and an incorrigible sweet tooth.
Author: SivToveKulbrandstad WalkerPublish On: 2017-07-05
Fruits are prominent in Scappi's menus, for giorni grassi as well as giorni magri, especially in starters and desserts, whereas vegetables were used to a much lesser extent. For this particular fast-day meal, grapes, prunes, melons, ...
Author: SivToveKulbrandstad Walker
Employing a wide range of approaches from various disciplines, contributors to this volume explore the diverse ways in which European art and cultural practice from the fourteenth through the seventeenth centuries confronted, interpreted, represented and evoked the realm of the sensual. Sense and the Senses in Early Modern Art and Cultural Practice investigates how the faculties of sight, hearing, touch, taste and smell were made to perform in a range of guises in early modern cultural practice: as agents of indulgence and pleasure, as bearers of information on material reality, as mediators between the mind and the outer world, and even as intercessors between humans and the divine. The volume examines not only aspects of the arts of painting and sculpture but also extends into other spheres: philosophy, music and poetry, gardens, food, relics and rituals. Collectively, the essays gathered here form a survey of key debates and practices attached to the theme of the senses in Renaissance and Baroque art and cultural practice.
Guests rubbed elbows with politicos, a pro surfer, an up-and-coming painter — and others on the rise — at the invitation-only, modern art— inspired affair. (Even the desserts were edible art.) And then there was the female model whose ...
San Diego Magazine gives readers the insider information they need to experience San Diego-from the best places to dine and travel to the politics and people that shape the region. This is the magazine for San Diegans with a need to know.
This is especially important if decorating with two or more sauces, or the result can look like a bad example of modern art. Keep in mind that the serving plate, sauce, and garnish are there to enhance the dessert, not to compete with ...
Author: Bo Friberg
Publisher: John Wiley & Sons
The reference of choice for thousands of pastry chefs and home cooks A favorite of pastry lovers and serious chefs worldwide, The Professional Pastry Chef presents comprehensive coverage of basic baking and pastry techniques in a fresh and approachable way. Now skillfully revised and redesigned to meet the needs of today's pastry kitchen, this classic reference is better-and easier to use-than ever. The new edition contains more than 650 recipes, which offer a new emphasis on American applications of European techniques with yields suitable for restaurant service or for entertaining at home. It shares encyclopedic guidance on everything from mise en place preparation and basic doughs to new chapters covering flatbreads, crackers, and homestyle desserts. Throughout, award-winning Executive Pastry Chef Bo Friberg explains not only how to perform procedures, but also the principles behind them, helping readers to build a firm foundation based on understanding rather than memorizing formulas. Illustrated step-by-step instructions demystify even the most complex techniques and presentations, while 100 vivid color photographs bring finished dishes to life with a sublime touch of visual inspiration. Whether used to develop skills or refine techniques, to gain or simply broaden a repertoire, The Professional Pastry Chef is filled with information and ideas for creating mouthwatering baked goods and tantalizing desserts-today and for years to come.
It is a dessert whose flavors and textures convey the yin - yang Tart message perfectly . The citric jade - green kiwi ( native to central China )陰陽塔 and the rich blonde banana ( from the south ) are delightful complementary ...
Author: Barbara Tropp
Publisher: William Morrow & Company
This classic text on Chinese Cooking Technique, now available in paperback, combines an insider's knowledge of authentic Chinese cooking and culture with more than two hundred recipes.
I was lucky to have a three-month sabbatical, after which I had planned to start a small pastry department for Blue Bottle ... At our new café, I could turn my art background into a ever-rotating line of desserts inspired by the art on ...
Author: James Freeman
Publisher: Ten Speed Press
One of the country's most celebrated roasters explains how to choose, brew, and enjoy the new breed of artisan coffees at home, along with 40 inventive recipes that incorporate coffee or taste good with a cup. Blue Bottle Coffee Company has quickly become one of America’s most celebrated roasters. Famous for its complex and flavorful coffees, Blue Bottle delights its devoted patrons with exquisite pour-overs, delicious espressi, and specialized brewing methods. Yet as coffee production becomes more sophisticated with specialized extraction techniques and Japanese coffee gadgets, the new artisan coffees can seem out of reach. The Blue Bottle Craft of Coffee explains this new world from farm to cup, exploring the bounty of beans available and the intricate steps that go into sourcing raw coffee from around the globe. Blue Bottle founder James Freeman coaches you through brewing the perfect cup of coffee, using methods as diverse as French press, nel drip, siphon, and more to produce the best flavor. For coffee lovers who want to roll up their sleeves and go deeper, Freeman explains step by step how to roast beans at home using standard kitchen tools—just like he did when starting out. The Blue Bottle Craft of Coffee also introduces a home technique for cupping, the industry method of tasting coffees for quality control, so you can hone your taste and share your meticulously roasted coffee with friends. Rounding out the book are more than thirty inventive recipes from Blue Bottle pastry chef and former Miette bakery owner Caitlin Freeman that incorporate coffee or just taste particularly good with coffee, such as Saffron Vanilla Snickerdoodles, Stout Coffee Cake with Pecan-Caraway Streusel, Affogato with Smoky Almond Ice Cream, Coffee Panna Cotta, and more. With more than one hundred stunning photographs showing coffee’s journey from just-harvested cherry to perfect drink, this distinctive and deep guide to the new breed of amazing coffees from one of the top artisan coffee makers will change the way you think about—and drink—coffee.
Author: Editors of Bake MagazinePublish On: 2016-10-11
Profiles and Recipes from America's Essential Bakery and Pastry Artisans Editors of Bake Magazine ... I am constantlysurrounded by great modern art and architecture, which lends itself perfectly to my modern take on desserts.
Author: Editors of Bake Magazine
Publisher: Andrews McMeel Publishing
Twentyfive: Profiles and Recipes from America's Essential Bakery and Pastry Artisans, is a beautiful food arts book with 25 recipes and profiles of our most celebrated bakers including Chad Robertson of Tartine Bakery, Dominique Ansel of Dominique Ansel Bakery, Amy Scherber of Amy's Bread, Christina Tosi of Momofuku Milk Bar, Dana Cree of Blackbird and many more. These are agents of change and essential to the growth of the industry. They all come from different worlds and different backgrounds, but found their way into bakery and pastry because of love. They love to put smiles on the faces of their customers, they love to push the limits of their imaginations. We'll leave it to you to rank them if you must!
In 1993, the Museum of Modern Art (MoMA) opened its Italian-themed restaurant Sette MoMA for fine dining on the ... that reflects the museum's collection is the Neue Galerie's Café Sabarsky, serving Austrian-style meals and desserts.
Publisher: Oxford University Press
When it comes to food, there has never been another city quite like New York. The Big Apple--a telling nickname--is the city of 50,000 eateries, of fish wriggling in Chinatown baskets, huge pastrami sandwiches on rye, fizzy egg creams, and frosted black and whites. It is home to possibly the densest concentration of ethnic and regional food establishments in the world, from German and Jewish delis to Greek diners, Brazilian steakhouses, Puerto Rican and Dominican bodegas, halal food carts, Irish pubs, Little Italy, and two Koreatowns (Flushing and Manhattan). This is the city where, if you choose to have Thai for dinner, you might also choose exactly which region of Thailand you wish to dine in. Savoring Gotham weaves the full tapestry of the city's rich gastronomy in nearly 570 accessible, informative A-to-Z entries. Written by nearly 180 of the most notable food experts-most of them New Yorkers--Savoring Gotham addresses the food, people, places, and institutions that have made New York cuisine so wildly diverse and immensely appealing. Reach only a little ways back into the city's ever-changing culinary kaleidoscope and discover automats, the precursor to fast food restaurants, where diners in a hurry dropped nickels into slots to unlock their premade meal of choice. Or travel to the nineteenth century, when oysters cost a few cents and were pulled by the bucketful from the Hudson River. Back then the city was one of the major centers of sugar refining, and of brewing, too--48 breweries once existed in Brooklyn alone, accounting for roughly 10% of all the beer brewed in the United States. Travel further back still and learn of the Native Americans who arrived in the area 5,000 years before New York was New York, and who planted the maize, squash, and beans that European and other settlers to the New World embraced centuries later. Savoring Gotham covers New York's culinary history, but also some of the most recognizable restaurants, eateries, and culinary personalities today. And it delves into more esoteric culinary realities, such as urban farming, beekeeping, the Three Martini Lunch and the Power Lunch, and novels, movies, and paintings that memorably depict Gotham's foodscapes. From hot dog stands to haute cuisine, each borough is represented. A foreword by Brooklyn Brewery Brewmaster Garrett Oliver and an extensive bibliography round out this sweeping new collection.