Author(s): Tish Boyle
This text examines the creative process in developing desserts and asserts that there are design principles or "schools" of design in pastry. Each chapter illustrates the style behind each design "school" such as architects, impressionists, performance artists and minimalists.
TISH BOYLE is Food Editor and TIMOTHY MORIARTY is Features Editor of Chocolatier and Pastry Art and Design magazines. They are the authors of Grand Finales: The Art of the Plated Dessert; A modernist View of Plated Desserts: Grand Finales; and Chocolate Passion: Recipes and Inspiration from the Kitchens of Chocolatier Magazine.
Neoclassics and the Kitchen. Fruit Desserts. Spoon Desserts. Cakes, Tarts, and Pies. French Classics. Frozen Desserts. Sugar Work. Glossary of Classic Desserts and Pastries. Source List. Bibliography. Index.