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Modern Art Desserts: Recipes for Cakes, Cookies, Confections, and Frozen Treats Based on Iconic Works of Art (Anglais) Relié – 16 avril 2013


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Descriptions du produit

Extrait

Eat Your Art Out!
Foreword by Rose Levy Beranbaum
 
I first met Caitlin in 2004 when I visited her Miette Bakery production in Oakland. The purpose of the trip was to interview top bakeries for an article for Food Arts Magazine called “High Tide in the Bay Area Bakeries.” The concept was that, although San Francisco had led the way in artisanal bread baking, it had lagged behind in the area of pastry. Michael Battery, visionary publisher of Food Arts, perceived this as changing and assigned the article.
 
Meeting Caitlin turned out to be the highlight of the interviews. I had been given a set of questions to ask each baker. When I asked Caitlin where she and her partner, Meg, had gotten their training, to my astonishment Caitlin’s answer was that she had started with The Cake Bible (my book). Was it any wonder that she captured my attention? But beyond the compliment, and in addition to her solid organizational and technical skills, I was struck at once by Caitlin’s extraordinary creativity. The signature Miette cake, which she named the Tomboy, consists simply of three unadorned dark chocolate layers, filled and topped with a contrasting white buttercream, and decorated with just one small pink sugar rose in the center. Caitlin most generously gave me permission to include the recipe in my book Rose’s Heavenly Cakes and even sent me some of the pink sugar roses for photography. The art director loved the cake so much that she used the photo to span the end pages, and by enlarging it created an impressionistic dreamy appearance, contrasting spectacularly with the all-dark chocolate cake I had designed for the cover.
 
Over the years, as I watched Caitlin’s work evolve, I saw that generosity, creative genius, and integrity were the hallmarks of her personality and character, permeating everything she touched. With every project or visit, Caitlin continued to gain my respect, and ultimately a deep friendship evolved. It may sound like a small thing, but any baker will realize how much it meant to me that when I traveled to San Francisco to make my friend chef Daniel Patterson’s wedding cake, Caitlin loaned me a turntable from her bakery, and not just any turntable but the one that turned the most smoothly. She also drove all over the Bay Area amassing the equipment and special ingredients I deemed essential for my production.
 
The launch of my most recent book, Rose’s Heavenly Cakes, coincided with the opening of James Freeman’s (Caitlin’s husband) Blue Bottle roastery in Oakland. Caitlin came up with the inspiration to have a book party at the new roastery and invite bakers from the Bay Area to make their versions of recipes from the book. Caitlin and her baking partner, Leah, made artistic renderings of the Diebenkorn using my génoise, mini Mondrians using my white velvet cake, and a Josef Albers cake using layers of my carrot cake, quail egg cake, and red velvet cake, each covered with rolled fondant from The Cake Bible. People came from all over the Bay Area to taste the cakes, enjoy a special coffee drink created for the occasion, meet the bakers, and the author who never stopped meeting, greeting, signing books, and talking for a solid three hours.
 
I first met James Freeman at the Old Oakland Farmers’ Market when Caitlin and he had just started dating. I remember thinking that he had the same reverence for the quality of his coffee as Caitlin and I had for our baking. Given the grace, harmony, and focus of her life choices, is it any wonder that Blue Bottle coffee happens to be the best coffee I have ever tasted? Happily, Blue Bottle coffee and Caitlin’s wonderful pastries are now available in New York City as well as the Bay Area.
 
 When Caitlin started to create recipes for SFMOMA inspired by designs from paintings she loved, I knew this would be the perfect expression of her talents as artist and baker. Three of Caitlin’s edible art desserts, featured in this book, that I find the most enchanting are the white velvet cake and chocolate ganache, consisting of cake squares and rectangles of different sizes and colors held together by thin lines of ganache—a perfect replica of Piet Mondrian’s Composition (No. III) Blanc-Jaune / Composition with Red, Yellow, and Blue; the pistachio and honey parfait with cardamom/white chocolate—a stunningly simple cube constructed from thin white chocolate squares, charmingly decorated with line drawings of bees, and containing a deliciously ethereal filling, inspired by Richard Avedon’s Ronald Fisher, beekeeper, Davis, California, May 9, 1981; and the adorable salted chocolate and vanilla bean ice cream sandwich—shaped to emulate the poodles in Katharina Fritsch’s Kind mit Pudeln (Child with Poodles).
 
 I’m so proud and honored that Caitlin chose to use two of my cakes as the base for some of her creations. She asked permission, saying: “They are perfect as they are—I’d rather credit you than adapt and change them.” How like Caitlin not to change things just for the sake of “owning” them. To me that is the ultimate sign of creative integrity and shows such a strong sense of certainty and security in her vision. Beyond the visual beauty, and engagingly accurate renditions of the paintings that inspired them, Caitlin’s desserts are also uncompromisingly delicious. This book is unlike any other and a perfect reflection of the soul of Caitlin Williams Freeman. It is with great pleasure that I welcome this dear friend and fellow baker to the world of cookbook writing.
           
---------------------
Kelly Fudge Pop
 
Makes 8 to 10 fudge pops
Hands-on time: 15 minutes
From start to finish: 4 to 5 hours
 
           
 Do Ahead: Stored in an airtight container, the fudge pops will keep for up to 2 weeks in the freezer.

Above and Beyond: This recipe works well in any ice-pop mold, but if you want to create a miniature edible Ellsworth Kelly sculpture in your home, see Resources (page 205) to order the silicone ice-pop molds we use at the café.
 
 8 ounces (227 g) high-quality bittersweet chocolate (62% to 70% cacao),  coarsely chopped
1 tablespoon vanilla extract
11/4 cups (10.4 oz / 290 g) heavy cream
1 cup (8.6 oz / 242 g) whole milk
1/4 cup (1.8 oz / 50 g) sugar
4 teaspoons natural (not Dutch-processed) unsweetened cocoa powder
1 teaspoon kosher salt
 
 
 Have ready 10 ice-pop molds. If your molds are flexible like the ones we use at the museum, set them on a rimmed baking sheet.

 Place the chocolate in a large heatproof bowl, add the vanilla extract, and set aside.
 
 In a medium, heavy-bottomed saucepan, combine the cream, milk, sugar, cocoa powder, and salt. Cook over medium-low heat, whisking often to break up the lumps of cocoa powder, until bubbles start to form around the edges and the temperature of the mixture registers 180°F to 190°F on a digital thermometer.
 
Immediately pour the cream mixture over the chocolate and stir with a whisk or blend with an immersion blender until the chocolate is completely melted and the mixture is a smooth liquid (a thoroughly emulsified mixture will yield the most creamy fudge pop). Strain the mixture through a fine-mesh sieve set over a liquid measuring cup.
 
Pour the chocolate mixture into the ice-pop molds and freeze until solid, at least 4 hours or up to 2 weeks; follow the manufacturer’s instructions for inserting the sticks. If you don’t have ice-pop molds, pour the chocolate mixture into ice cube trays; freeze until partially frozen, about 30 minutes, and then insert a toothpick or short wooden skewer into each ice pop. Continue freezing until solid.
 
Unmold the fudge pops, dipping the molds into warm water to loosen, if needed,  and serve.

Revue de presse

"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


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Détails sur le produit

  • Relié: 224 pages
  • Editeur : Ten Speed Press (16 avril 2013)
  • Langue : Anglais
  • ISBN-10: 1607743906
  • ISBN-13: 978-1607743903
  • Dimensions du produit: 19,7 x 2,6 x 23,6 cm
  • Moyenne des commentaires client : 4.0 étoiles sur 5  Voir tous les commentaires (2 commentaires client)
  • Classement des meilleures ventes d'Amazon: 5.541 en Livres anglais et étrangers (Voir les 100 premiers en Livres anglais et étrangers)
  • Table des matières complète
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Couverture | Copyright | Table des matières | Extrait | Index
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1 internautes sur 1 ont trouvé ce commentaire utile  Par Maureen sur 19 mai 2013
Format: Relié Achat vérifié
c'est un livre très intéressant.
Il mêle culture artistique et culture culinaire au travers de la pâtisserie.
un véritable délice!
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Désolé, nous n'avons pas réussi à enregistrer votre vote. Veuillez réessayer
Format: Relié Achat vérifié
De belles idées dans ce livre, mais la réalisation est plus complexe qu'on ne pense. Souvent, les recettes se font en de nombreuses étapes avec une cuisson des éléments de manière séparée pour ensuite assembler le tout. Je pensais qu'il y aurait plus de recettes abordables, au final c'est surtout de l'art, presque impossible à reproduire.
On notera cependant que les idées proposées sont sympathiques, et que le bouquin peut servir d'inspiration pour des réalisations un peu plus simples !
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Commentaires client les plus utiles sur Amazon.com (beta)

Amazon.com: 35 commentaires
14 internautes sur 15 ont trouvé ce commentaire utile 
Excellent Coffee Table Book 20 avril 2013
Par C. Hadsell - Publié sur Amazon.com
Format: Relié
My friend pre-ordered this and I gave it a long look over. The pictures and recipes are amazing and include pictures of the pieces that inspired them. The book is amazing except for the fact that the recipes seem completely impractical (impossible?) I would recommend the book, but most likely not for a recipe book. I'll probably pick up my own copy and attempt them anyway!!
7 internautes sur 7 ont trouvé ce commentaire utile 
Amazing 15 mai 2013
Par Lauren G. Wall - Publié sur Amazon.com
Format: Relié
I asked for this book for my birthday after seeing a video featuring some of the desserts. And I am not disappointed.

I just finished making the Vanilla Buttercream recipe and it is amazing! It did take awhile but it was worth it. Can't wait to make the rest of the cake.
14 internautes sur 17 ont trouvé ce commentaire utile 
Disappointed 2 mai 2013
Par Mary J. Deysach - Publié sur Amazon.com
Format: Relié Achat vérifié
I was disappointed in this book and returned it. The cake on the cover was the best thing in the book. I did not think the other recipes lived up to the theme.
8 internautes sur 9 ont trouvé ce commentaire utile 
the mondrian cake is the best 16 mai 2013
Par Elispapafrita - Publié sur Amazon.com
Format: Format Kindle Achat vérifié
I was in SF last year on vacation, and tasted the great mondrian cake!. i was so happy to find this book. the hole story is really nice to read, and the recipes, although complex, are delicious. cant wait to make the mondrian cake...
4 internautes sur 4 ont trouvé ce commentaire utile 
Beautiful cakes 15 septembre 2013
Par Amazon Customer - Publié sur Amazon.com
Format: Relié Achat vérifié
While many of the recipes are too time-consuming for most home cooks, this book is a pleasure to look at and read. Nice to know the author/baker's inspiration for the desserts and a few will be tried.
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