Modern Art Desserts Recipes for Cakes Cookies Confections and Frozen Treats Based on Iconic Works of Art 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 w

  • Title: Modern Art Desserts: Recipes for Cakes, Cookies, Confections, and Frozen Treats Based on Iconic Works of Art
  • Author: Caitlin Freeman
  • ISBN: 9781607743903
  • Page: 135
  • Format: Hardcover
  • 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 pristinelyTaking 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, gel es, 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 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.

    Modern Art Desserts Visit our partners in coffee and cake Blue Bottle Coffee. Modern Art Desserts Recipes for Cakes, Cookies Modern Art Desserts Recipes for Cakes, Cookies, Confections, and Frozen Treats Based on Iconic Works of Art Kindle edition by Caitlin Freeman Download it once and The Modern The Modern The Modern features Chef Abram s refined, contemporary cooking in a beautiful setting overlooking MoMA s Abby Aldrich Rockefeller Sculpture Garden. The Modern Art Cookbook Mary Ann Caws The Modern Art Cookbook Mary Ann Caws on FREE shipping on qualifying offers Matisse, Picasso, Hockney they may not have been from the same period Modern Wedding Cake Ideas Brides Modern wedding cakes with geometric details, contemporary flourishes, and bold colors are the newest trend in wedding cakes and wedding day desserts.

    • Unlimited [Christian Book] ☆ Modern Art Desserts: Recipes for Cakes, Cookies, Confections, and Frozen Treats Based on Iconic Works of Art - by Caitlin Freeman ↠
      135 Caitlin Freeman
    • thumbnail Title: Unlimited [Christian Book] ☆ Modern Art Desserts: Recipes for Cakes, Cookies, Confections, and Frozen Treats Based on Iconic Works of Art - by Caitlin Freeman ↠
      Posted by:Caitlin Freeman
      Published :2018-07-16T00:58:28+00:00

    One thought on “Modern Art Desserts: Recipes for Cakes, Cookies, Confections, and Frozen Treats Based on Iconic Works of Art”

    1. The Mondrian cake on the cover is the coolest. Some of the other desserts look pretty nifty, others plainer. I don't think I would get the artist reference for most of them without having it pointed out. And I must say I think the multiple Thiebaud cakes are cheating, since he was painting images of cakes in the first place.You can watch Freeman construct a dessert here.

    2. Well, it’s been a couple decades since I’ve bothered to read any but 100% vegan cookbooks (given that there are many hundreds and probably over 1,000 of them) but the cover of this book just called to me.I figured that almost all desserts are now easily veganized, and I love art. This book is on my San Francisco bookshelf because it’s very San Francisco, particularly as regards our modern art museum, local bakeries/eateries, etc. etc.Well, as the recipes are presented, much to my surprise [...]

    3. 5 stars for originality. 2 stars for being a practical cookbook. I didn't read every word, but I can see how the author suspended belief to create cakes that complimented modern works of art. I will never make any of these desserts but so glad that the public library bought it so I could take a long peek.

    4. Considering that artist Wayne Thiebaud's paintings of cakes inspired Caitlin Freeman to embark on a career as a pastry chef, perhaps it's not surprising that she has gone a step further and written a cookbook dedicated to desserts based on famous modern art. Some of the recipes so closely replicate the art that the casual observer can identify the work; others are a bit of a stretch, but creative nonetheless. The cover catches your eye because Freeman managed to replicate one of Piet Mondrian's [...]

    5. Compelling photos of delightful dessertsI just loved this book! The pairing of the pieces of modern art, and the reveal of the confection created to honor it, was so magical. I chose it for that reason, but a side bonus was reading about the author's journey to her calling. While I wasn't interested in attempting the recipes, I enjoyed reading some of them as they let me imagine the remarkable flavors these elegant treats offered. I smiled while I turned the pages--what a lovely little diversion [...]

    6. I'm making the Mondrian cake (featured on the cover). You'll see photographic evidence of that probably next weekend. My issue with that recipe was that doubling the cake batter in the Pullman loaf pan as suggested by the author actually was TOO MUCH (it overflowed, spilling to the base of the oven, burning and smoking up my oven). The 1/2 inch by 1 inch by 13 inch slices of the cake when covered with ganache also très fragile to move. I also now have three and a half cakes of various colours i [...]

    7. This was a pretty neat book, but I don't think I am the target audience for it. I think a pastry chef with an art background or an aficionado of modern art would get a lot out of it. I am neither. Not many people are going to reproduce the desserts in the book, either, so that part of the book is largely unnecessary. I just skimmed the recipe part of the book. I was interested in the artist information and the author's explanation of her process. I don't know how interesting a casual reader will [...]

    8. This cake on the cover is amazing! But much like a Soul Decision record, it is a one hit wonder. The rest of the recipes are cool, but without seeing them with their artwork, you'd never put the two together. It was such a stretch to take one great recipe and make it into a whole book. Buyer Beware

    9. really cool, interesting and absolutely beautiful pieces of food art but not very practical and some of the recipes appear incredibly complicated.

    10. I only wish I had the materials, space, and time to recreate the Thiebaud cakes within. And the Mondrian cake, and the delicious-sounding drinks. Maybe someday.

    11. Great book, as thoroughly illustrated as detailed. Many of the recipes are difficult to make (not practical for a weeknight menu), but Freemen decorates her pages with appreciated instructions on the how-to, and intricacies on the muse: modern art.

    12. This cookbook was very interesting. It's more of an art book to me rather than a cookbook, and it evoked the same type of feel as Ace of Cakes: Inside the World of Charm City Cakes. I first picked up the book because I saw the Mondrian cake on The Best Thing I Ever Ate. My view of the book may be swayed by the fact that I am not a fan of some of the art at the SFMOMA (I don't understand what a black wall can tell me), but I found the different take interesting all the same.

    13. I've been seeing this book around and was totally captivated by the cover. Finally got to browse it at Blue Bottle the other day. Looked at every single page. Each dessert is inspired by or responding to a piece of modern art. Some are very literal and some are more imaginative but all are beautiful conversations between visual and culinary arts. And inspiring to me in terms of drawing on diverse resources as inspiration for art-making. As far as using it for cooking, I think it is a few levels [...]

    14. I read (and enjoyed!) the overview of the pieces from SFMOMA selected to be made into desserts, as well as the author's thought process of how to translate art into food by method and intention. However, I had to just skim the actual recipes since this looks like some of the most challenging baking I've ever seen! If you're extremely comfortable, handy, and well-stocked as a baker, this book has some great stuff. If you're like me and rely on boxed mixes a lot, this book is still intruiging.

    15. Gorgeous and fabulous ART book. It makes total sense that this author runs the cafe on the top floor of SF's MOMA. These desserts must be off the hizzle there! That said, I am so glad I got this from the library as it is more of a coffee table book then a cook book. The recipes are elaborate and intricate and probably just too hard for a dinner party or even to bring to a gathering- there go to INA GARTEN or one of the other greats. That said, this book is beautiful and a great read.

    16. I really liked the design and layout of this cookbook. The background of the author's story and the included info about each inspiration piece was great. But while I love to bake I don't see myself making any of these desserts any time soon. I would definitely recommend this to anyone with a kitchen more conducive to baking than my own, however!

    17. Pretty, very pretty. Most of the food takes liberties with the art. Based on the cover I assumed it would all be exact. It is often an interpretation of a painting or a jelled mold that reminds one of a Warhol. Kinda want the Bradford Cheese Platter. The food is all gourmet, by a pastry chef. It is pretty, but not practical for me.

    18. As someone passably familiar with modern art, I enjoyed the edible art shown in this book. Despite being a home baker, I am not likely to recreate the author's amazing works, but I did have fun reading the recipes and notes for each project. The pictures are great and the recipes and flavours inspiring, if very complex.

    19. I was so disappointed with this book. The cover was so awesome but the rest of the desserts and cakes were a bit boring and a lot of the art they chose was bland. In my personal opinion - everyone's view on art is different.

    20. Fun book to look at, desserts based on artwork. As other readers have said, the Mondrian is most accesible. Other desserts need interpretation for me to see the connection. I can't see me actually making any but when this came into my library, I couldn't resist taking it home.

    21. I have hopes of making goodies from this book, however my first attempt utterly failed and I have to wonder if it's because I'm at a high altitude. The buttercream broke and the cake collapsed, and generally everything that could go wrong, did go wrong. More cake science is required!

    22. Such a gorgeous and unique cookbook! Wonderful for not only cooks but art lovers. One of my personal favorites.

    Leave a Reply

    Your email address will not be published. Required fields are marked *