Product Description''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.
What Others Say
Great Book for the Hard Core Pastry Chef
If you are a home baker, Grand Finales: The Art of the Plated Dessert (Grand Finales) is going to be VERY intimidating. Some of the things in Grand Finales: The Art of the Plated Dessert (Grand Finales) take considerable skill and patience to accomplish and are NOT for the faint of heart!
That being said, even if you never make any of the desserts in Grand Finales: The Art of the Plated Dessert (Grand Finales) as they appear, the book is worth the price. Most of the recipies for parts of the desserts can be used in other ways than shown. A good recipie is a good recipie, no matter how it is used.
At the very least, it will make a great coffee table book because the photography in the book is steller.
GOOD RECIPES, IMPRACTICAL DECORATIONS
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 ... Read More
The best of the Grand Finales volumes
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 ... Read More
Excellent
I'm a pastry student in Peru and I just can tell all the people that love pastry that this the best book I ever seen and I recommend a lot
tough, but fun
A very, very awesome book. You have to be hard core to want Grand Finales: The Art of the Plated Dessert (Grand Finales). It took about 5 hours for me and some friends to make one of the desserts, but we had a blast. It measures everything out with wait, so you don't have to worry if you bought the jumbo eggs when the recipee assumes you are using large. If you like cooking, buy Grand Finales: The Art of the Plated Dessert (Grand Finales). If you don't like cooking, I still say buy Grand Finales: The Art of the Plated Dessert (Grand Finales).
