Modern Art Desserts

Author: Caitlin Freeman
Editor: Random House Digital, Inc.
ISBN: 1607743906
File Size: 46,16 MB
Format: PDF, Kindle
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A step-by-step collection of creative dessert recipes features confections inspired by master artworks, from an Ellsworth Kelly-inspired fudge pop to cakes based on Wayne Thiebaud's paintings, in an easy-to-follow guide that is complemented by museum curator perspectives on the original pieces. 12,500 first printing.
Modern Art Desserts
Language: en
Pages: 216
Authors: Caitlin Freeman
Categories: Cooking
Type: BOOK - Published: 2013-04-16 - Publisher: Random House Digital, Inc.

A step-by-step collection of creative dessert recipes features confections inspired by master artworks, from an Ellsworth Kelly-inspired fudge pop to cakes based on Wayne Thiebaud's paintings, in an easy-to-follow guide that is complemented by museum curator perspectives on the original pieces. 12,500 first printing.
Modern Art Desserts
Language: en
Pages: 224
Authors: Caitlin Freeman
Categories: Cooking
Type: BOOK - Published: 2013-04-16 - Publisher: Ten Speed Press

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
The Professed Cook; Or, The Modern Art of Cookery, Pastry, & Confectionary, Made Plain and Easy
Language: en
Pages: 549
Authors: B. Clermont
Categories: Cooking, English
Type: BOOK - Published: 1812 - Publisher:

Books about The Professed Cook; Or, The Modern Art of Cookery, Pastry, & Confectionary, Made Plain and Easy
The Professed Cook; Or, the Modern Art of Cookery, Pastry and Confectionary Made Plain and Easy ... Translated [By B. Glermont.] from the Soupers de la Cour [of Menon]. Second Edition
Language: en
Pages:
Authors: B. Clermont
Categories: Cooking, English
Type: BOOK - Published: 1769 - Publisher:

Books about The Professed Cook; Or, the Modern Art of Cookery, Pastry and Confectionary Made Plain and Easy ... Translated [By B. Glermont.] from the Soupers de la Cour [of Menon]. Second Edition
The Professed Cook; Or, the Modern Art of Cookery, Pastry, and Confectionary, Made Plain and Easy ... By B. Clermont [or Rather, Translated by Him from - Menon's “Les Soupers de la Cour”]. The Tenth Edition, Revised and Much Enlarged
Language: en
Pages: 549
Authors: B. CLERMONT
Categories: Cooking, English
Type: BOOK - Published: 1812 - Publisher:

Books about The Professed Cook; Or, the Modern Art of Cookery, Pastry, and Confectionary, Made Plain and Easy ... By B. Clermont [or Rather, Translated by Him from - Menon's “Les Soupers de la Cour”]. The Tenth Edition, Revised and Much Enlarged