Name: A Modernist View of Plated Desserts By Tish Boyle
SKU: 9780471292517
Price: 15.20 GBP
Availability: InStock

A Modernist View of Plated Desserts Summary

A Modernist View of Plated Desserts by Tish Boyle

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.

About Tish Boyle

Timothy Moriarty is the features editor of Chocolatier and Pastry Art & Design magazines. He is the co-author of Grand Finales: The Art of The Plated Dessert, and the author of several works of fiction. He lives in Westchester County, New York with his wife and two children. 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, caterer, pastry chef, and food stylist. Passionate about desserts, Tish is the co-author of Grand Finales: The Art of The Plated Dessert. She lives in Brooklyn Heights with her husband, Dick Eggleston. Michael Schneider is the founder, editor-in-chief and publisher of both Chocolatier and Pastry Art & Design magazines, as well as the creator of the Grand Finales series. An acknowledged expert on chocolate and desserts, he has appeared on many radio and television shows and has been a guest lecturer at New York University and The Smithsonian Institution. He is also on the Board of Directors of the United States Pastry Alliance. Michael and his wife live in Greenwich Village, New York. John Uher has been a food photographer in New York City for the past 12 years. His photographs appear regularly in Woman's Day, Vegetarian Times, and Yankee Magazine, as well as Chocolatier and Pastry Art & Design magazines. He is also currently working on a new book by Jacques Torres, based on Jacques's upcoming PBS series. John lives with his wife and four children in Freeport, Long Island.

Additional information

Sku

GOR004253508

ISBN 13

9780471292517

ISBN 10

0471292516

Title

A Modernist View of Plated Desserts by Tish Boyle

Author

Tish Boyle

Condition

Used - Very Good

Binding type

Hardback

Publisher

John Wiley & Sons Inc

Year published

19971107

Number of pages

288

Prizes

N/A

Cover note

Book picture is for illustrative purposes only, actual binding, cover or edition may vary.

Note

This is a used book - there is no escaping the fact it has been read by someone else and it will show signs of wear and previous use. Overall we expect it to be in very good condition, but if you are not entirely satisfied please get in touch with us

A Modernist View of Plated Desserts Tish Boyle

A Modernist View of Plated Desserts by Tish Boyle

Summary

A Modernist View of Plated Desserts Summary

A Modernist View of Plated Desserts by Tish Boyle

About Tish Boyle

Table of Contents

Additional information

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