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Grand Finales: The Art of the Plated Dessert, by Tish Boyle, Timothy Moriarty
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"A visually stunning and groundbreaking new book. Grand Finales: The Art of The Plated Dessert explores the intimate connection between flavor and presentation with recipes that are truly extraordinary. Thanks to the magnificent efforts of the pastry chefs in this book, the language of desserts will never be the same." -Jacques Torres, Le Cirque, New York A Gallery for the New Century A New Way to See, Taste, and Appreciate Neo-Classicism Echoes a classic dessert in form, preparation, or ingredients. Minimalism A single, primitive form supported by spare garnish. Illusionism Resembles a person, object, or scene. Architecturalism Features a prominent vertical component. Impressionism Communicates a theme or mood. Modernism Abstract forms with bold colors and a satirical edge. Performance Art Displays action at the touch of fork or spoon. Eclecticism Combines elements from other schools found herein. Fusionism Includes an ingredient or seasoning outside the European and American dessert tradition.
- Sales Rank: #853563 in Books
- Published on: 1996-10-08
- Original language: English
- Number of items: 1
- Dimensions: 11.20" h x .92" w x 8.80" l, 3.11 pounds
- Binding: Hardcover
- 368 pages
From the Inside Flap
Grand Finales The Art of The Plated Dessert by Tish Boyle and Timothy Moriarty Feast your eyes on the most exquisite and flavorful desserts created by fifty of the country's renowned pastry chefs in this groundbreaking new book, Grand Finales: The Art of The Plated Dessert. Authors Tish Boyle and Timothy Moriarty have written a book that will change the course of culinary history-they have formally identified the different "schools" of pastry in relation to the world of art and design. From Neo-Classicist to the Impressionist to the Modernist and Fusionist dessert, the result-a grand look at the extraordinary plated desserts being created today. As Michael Schneider, editor-in-chief of Pastry Art & Design and Chocolatier magazines, and creator of the book observes, "The concept of the plated dessert is best understood if you visualize tile plate as the canvas and the components as the medium with which the chefs 'paint.' Although beautiful presentation is integral to the concept, a plated dessert is created not so much as to be exhibited as to be eaten." In this enticing new book, each master pastry chef offers a delectable recipe, accompanied by an elegant four-color photograph of the transcendent work. We are also given a privileged look behind the scenes where chefs share their most guarded secrets. To all pastry lovers and aesthetes alike, the authors of Grand Finales: The Art of The Plated Dessert assure ultimate satisfaction or they will eat their hat-Eric Gir�rd's creation of Humphrey Bogart's hat-that is.
From the Back Cover
"A visually stunning and groundbreaking new book. Grand Finales: The Art of The Plated Dessert explores the intimate connection between flavor and presentation with recipes that are truly extraordinary. Thanks to the magnificent efforts of the pastry chefs in this book, the language of desserts will never be the same." -Jacques Torres, Le Cirque, New York A Gallery for the New Century A New Way to See, Taste, and Appreciate Neo-Classicism Echoes a classic dessert in form, preparation, or ingredients. Minimalism A single, primitive form supported by spare garnish. Illusionism Resembles a person, object, or scene. Architecturalism Features a prominent vertical component. Impressionism Communicates a theme or mood. Modernism Abstract forms with bold colors and a satirical edge. Performance Art Displays action at the touch of fork or spoon. Eclecticism Combines elements from other schools found herein. Fusionism Includes an ingredient or seasoning outside the European and American dessert tradition.
About the Author
TISH BOYLE is food editor of Chocolatier and Pastry Art & Design magazines. A graduate of Smith College and La Varenne �cole de Cuisine in Paris, Tish has had such varied occupations as truck dispatcher, chef on tourist barges in Burgundy and Bordeaux, caterer, pastry chef, food stylist, and editor at Good Housekeeping magazine. A former freelance recipe developer, she has developed recipes for corporations such as T.J. Lipton as well as various food magazines. TIMOTHY MORIARTY is features editor of Chocolatier magazine as well as Pastry Art & Design, both published by the Haymarket Group in New York. In his fourteen years as a magazine editor, Tim has been editor-in-chief and founding editor of several consumer magazines, covering such topics as health, fitness, computer software, and cinema. He is the author of dozens of nonfiction articles and short stories, and his first novel, Vampire Nights, was published in 1989 by Pinnacle Books. Tim, his wife, and two sons live in Westchester, NY.
Most helpful customer reviews
35 of 35 people found the following review helpful.
The best of the Grand Finales volumes
By Tempestt
Of the three plated dessert books that Boyle and Moriarty made together (the other two are Grand Finales: A Neoclassic View of Plated Desserts,and A Modernist View of Plated Desserts), I would say that this one is the best. The pictures here are as gorgeous as always, but the presentations and recipes are much more feasible than the other two. Unlike a lot of the dishes from Modernist View, these ones are actually servable in a restaurant, or at a dinner party. They are not over the top dishes that are just for show. I would give this 4 1/2 stars if I could. The one thing that prevents it from being a 5 star book is the lack of glossary and the constant use of 'non-edible garnishes'. I am not a fan of huge sugar garnishes that no-one is going to eat, or if they do it would break their teeth. Don't get me wrong, they look really pretty, but I believe that everything you put on the plate you should be able to eat. Just difference in styles, I guess.
0 of 0 people found the following review helpful.
Five Stars
By Amazon Customer
great book to own for professionals
6 of 6 people found the following review helpful.
GOOD RECIPES, IMPRACTICAL DECORATIONS
By C. Terzis
Every artisan, in every profession has one aspect of their job, that he/she does not particularly like (or utterly dislikes). As a pastry chef I have to admit that for me this is the plated dessert. A little sauce here, a chocolate curl over there, a marbled swirl on the side, a matching base with a matching cream and a matching ice-cream and the whole thing is devoured only minutes after its preparation, only to start again the next afternoon. I like to produce and decorate the pastries, line them in trays in the display cabinet or on the counter, watch the customers as they come and see them, answer their questions as to the ingredients and the quality, pack them in a nice box and give them away, in a space of one to two days. Many times I just pass by the trays and the cabinets and just admire the beauty of it all.
So why would I review a book about plated desserts? Because I bought it. And why did I buy it? Mainly to have a reference book on plated desserts. Secondly, to adopt the decorations to pastry shop products.
On both counts I was disappointed.
Some of the desserts are too elaborate to be practical for either the restaurant or the hotel. Some just take too long to make and cannot be easily mass produced, so they are in effect useless to even the most efficient pastry chef. It is not so for all the desserts though. Most look great and are easy and fast to make. Some decorations look a bit dated (it is a 1996 book after all).
Why then 4 stars? Because as a pastry shop pastry chef (what a play of words) I don't care if the desserts are elaborate, I will never make them.
I have discovered another treasure within, the recipes! A plethora of recipes:
Mousses, cookies, biscuits, sponges, creams, ice creams, sorbets, custards and many more are to be found in these pages. So to me this book is not what the authors intended it to be, but an excellent source of recipes that I can utilise, not on a plate but in any other way imaginable.
Another plus is that the recipes are in both the Metric and the Imperial system and temperatures are in Celsius as well as Fahrenheit.
So if you do want to spent the money I recommend this as a good source for plated desserts, but as an even better source for recipes.
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