Hugendubel.de - Das Lesen ist schön

Warenkorb

€ 0,00 0 Buch dabei,
portofrei
Bücher immer versandkostenfrei
Grand Finales: The Art of the Plated Dessert als Buch
PORTO-
FREI

Grand Finales: The Art of the Plated Dessert

Sprache: Englisch.
Buch (gebunden)
"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... weiterlesen
Buch

56,49*

inkl. MwSt.
Portofrei
Lieferbar innerhalb von zwei Wochen
Grand Finales: The Art of the Plated Dessert als Buch
Produktdetails
Titel: Grand Finales: The Art of the Plated Dessert
Autor/en: Tish Boyle, Timothy Moriarty

ISBN: 0471287695
EAN: 9780471287698
Sprache: Englisch.
JOHN WILEY & SONS INC

Oktober 1996 - gebunden - 348 Seiten

Beschreibung

"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.

Inhaltsverzeichnis

Neo-Classicism.
Minimalism.
Illusionism.
Architecturalism.
Impressionism.
Modernism.
Performance Art.
Eclecticism.
Fusionism.
Bibliography.
Index.

Portrait

TISH BOYLE is food editor of Chocolatier and Pastry Art & Design magazines. A graduate of Smith College and La Varenne École 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.
Servicehotline
089 - 70 80 99 47

Mo. - Fr. 8.00 - 20.00 Uhr
Sa. 10.00 - 20.00 Uhr
Filialhotline
089 - 30 75 75 75

Mo. - Sa. 9.00 - 20.00 Uhr
Bleiben Sie in Kontakt:
Sicher & bequem bezahlen:
akzeptierte Zahlungsarten: Überweisung, offene Rechnung,
Visa, Master Card, American Express, Paypal
Zustellung durch:
* Alle Preise verstehen sich inkl. der gesetzlichen MwSt. Informationen über den Versand und anfallende Versandkosten finden Sie hier.
** im Vergleich zum dargestellten Vergleichspreis.