+612 9045 4394
Modern Art Desserts : Recipes for Cakes, Cookies, Confections, and Frozen Treats Based on Iconic Works of Art - Caitlin Freeman

Modern Art Desserts

Recipes for Cakes, Cookies, Confections, and Frozen Treats Based on Iconic Works of Art


Published: 16th April 2013
Ships: 7 to 10 business days
7 to 10 business days
RRP $50.00
if ordered within

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 an Ellsworth Kelly sculpture–inspired fudge pop to a pristinely segmented cake fashioned after Mondrian's best known composition, Caitlin Freeman's stunning desserts will delight frequent entertainers, hobby bakers, and contemporary art lovers. These show-stopping desserts exhibit the charm and sophistication of works by Jeff Koons, Roy Lichtenstein, Richard Avedon, and other revered modern artists. Each recipe project includes an image of the original artwork alongside perspective on the piece from the San Francisco Museum of Modern Art's Janet Bishop, Curator of Painting and Sculpture. With detailed, easy-to-follow directions that simplify even the most elaborate creations, Modern Art Desserts is an all-encompassing guide that will inspire kitchen galleries of gorgeous treats.

About the Author

A self-taught baker, Caitlin Freeman is the resident pastry chef for Blue Bottle Coffee. A longtime owner of the San Francisco cake and sweets shop Miette, Caitlin made a name for herself creating simple and lovely cakes and cupcakes using local and organic ingredients. Inspired to bake by the confectionary paintings of California painter Wayne Thiebaud, Caitlin built a small cake shop in San Francisco's historic Ferry Building and a lovely candy store in San Francisco's Hayes Valley neighborhood. After selling Miette in 2008, she started the pastry program at Blue Bottle, creating small cookies and cakes that pair well with coffee.

Caitlin has earned national media attention for her desserts at the Blue Bottle Cafe in the San Francisco Museum of Modern Art. Creating desserts inspired by art on view in the muesum, she expresses her love of art in her working medium, pastry.

"Cookbook meets exhibit catalog in this art-themed collection." Library Journal "Let them eat cake and art! Thanks toCaitlin Freeman, an author nee 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 Cafe 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"

ISBN: 9781607743903
ISBN-10: 1607743906
Audience: General
Format: Hardcover
Language: English
Number Of Pages: 224
Published: 16th April 2013
Publisher: Random House USA Inc
Country of Publication: US
Dimensions (cm): 23.5 x 19.5  x 2.6
Weight (kg): 0.96
Edition Number: 1