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

About the Author

A self-taught baker and longtime owner of the San Francisco cake and sweets shop Miette, Caitlin Freeman was inspired to bake by the confectionary paintings of California painter Wayne Thiebaud. After selling Miette in 2008, she started the pastry program at Blue Bottle Coffee Co. and coauthored The Blue Bottle Craft of Coffee. Her artistic creations for the Blue Bottle Café at the San Francisco Museum of Modern Art have been featured in the New York Times, Design Sponge, Elle Decor, San Francisco Chronicle, Huffington Post, and more. She lives in San Francisco, California.

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

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Description

Caitlin Freeman

Inspired by the confectionary paintings of Wayne Thiebaud, pastry chef Caitlin Freeman, of Miette bakery and Blue Bottle Coffee fame, reenvisions modern art masterpieces as spectacular desserts.

 

From a fudge pop based on an Ellsworth Kelly sculpture to a pristinely segmented cake fashioned after Mondrian’s well-known composition, this collection of uniquely delicious recipes for cookies, parfait, gelées, ice pops, ice cream, cakes, and inventive drinks has everything you need to astound friends, family, and guests with your own edible masterpieces.

 

Taking cues from modern art’s most revered artists, these 27 showstopping desserts exhibit the charm and sophistication of works by Andy Warhol, Cindy Sherman, Henri Matisse, Jeff Koons, Roy Lichtenstein, Richard Avedon, Frida Kahlo, and more. Featuring an image of the original artwork alongside a museum curator’s perspective on the original piece and detailed, easy-to-follow directions (with step-by-step assembly guides adapted for home bakers), Modern Art Desserts will inspire a kitchen gallery of stunning treats.

  • Hardcover
  • 9.1 x 7.6 inches
  • 224 pages
  • Published: 2013


Editorial Reviews

"Cookbook meets exhibit catalog in this art-themed collection." —Library Journal

“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

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