Modern Art Desserts

Hardcover $25.00

Apr 16, 2013 | 224 Pages

Ebook $13.99

Apr 16, 2013 | 224 Pages

  • Hardcover $25.00

    Apr 16, 2013 | 224 Pages

  • Ebook $13.99

    Apr 16, 2013 | 224 Pages

Praise

“Cookbook meets exhibit catalog in this art-themed collection.”  
—Library Journal
 
“Let them eat cake…and art! Thanks to Caitlin Freeman, an author neé pastry chef with a unique and fresh talent, we can do just that. Freeman has written a visually rich book of charming dessert recipes from which you can re-create edible versions of your favorite works of modern art.” 
 —Trendland

“This book gets my ganache flowing—if only art history always tasted this good.”
 —Todd Selby, photographer and author of Edible Selby
            
 “Brilliant, quirky, and irresistible. Having tasted many of these dishes over the years, I’m not sure what’s more exciting, the recipes or the stories behind them. All dessert books should be this much fun!”
 —Daniel Patterson, chef-owner of COI restaurant
 
 “Only Caitlin Freeman is brave enough (and crazy enough) to dream up desserts  inspired by works of modern art—and inventive enough to pull it off. Who looks at a  Cindy Sherman self-portrait and sees an ice-cream float made with bubblegum soda,  or at a Richard Avedon photograph of a beekeeper and pictures a glossy honey-pistachio parfait? This is more than a cookbook, it’s a journal of the creative process.”
 —Oliver Strand, food journalist and coffee columnist for the New York Times
            
 “The desserts Caitlin Freeman has created for the SFMOMA Blue Bottle Café are  masterpieces in their own right. It’s one thing to make the most perfect white cake, frosting, and ganache; it’s another to use those media to create art, as she has  with her Mondrian Cake. That is Caitlin’s special gift, and one that she has generously  shared in this beautiful book. It, too, is a masterpiece.”
 —Charlotte Druckman, food journalist and author of Skirt Steak:Women Chefs on Standing the Heat and Staying in the Kitchen
 
 “This book touches the body’s most sensitive organ—the stomach. Most artists dream of creating works so provocative that they stimulate the brain while enervating  all the other senses. Caitlin Freeman, probably the most innovative baker this side  of Mars, does this spectacularly. Here’s a cookbook that demands you genuflect  before its sheer creativity. It says ‘on your knees’ in a sugared tone.”
 —Bompas & Parr, authors of Feasts with Bompas & Parr and founders of the Bompas & Parr studio

Table Of Contents

Foreword by Rose Levy Beranbaum 
Introduction 
Equipment    
Ingredients 
            
A Trio of Thiebaud Cakes    
Thiebaud Chocolate Cake    
Ryman Cake    
Lichtenstein Cake    
Mondrian Cake    
Diebenkorn Trifle     
Dijkstra Icebox Cake    
Kahlo Wedding Cookies    
Build Your Own Newman    
Kudless S’mores    
Warhol Gelée    
Castrillo Díaz Panna Cotta    
Avedon Parfait    
Tuymans Parfait 
Matisse Parfait    
Kelly Fudge Pop    
Zurier Ice Pop    
Cragg Ice Cream Cone     
Cartagena Ice Cream and  Sorbet Trio    
Fritsch Ice Cream Sandwich    
Wong Ice Cream Sandwich    
Sherman Ice Cream Float    
Laskey Lemon Soda with Bay Ice Cubes    
Koons White Hot Chocolate with Lillet Marshmallows    
Fuller Hot Chocolate with Marshmallow and Sea Salt    
Woodman Cheese and Crackers    
Bradford Cheese Plate    
            
Resources
Acknowledgments 
Index 

Product Details

Also by Caitlin Freeman

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