Plated desserts--artfully arranged confections prepared from multiple components--are a modern restaurant mainstay. In Grand Finales, authors Tish Boyle and Timothy Moriarty present 53 such creations, the work of 23 leading American pastry chefs who have been challenged to make "neoclassic" versions of traditional desserts. Thus, for example, tart tatin, the venerable French apple galette, is reconfigured by chef Lincoln Carson as Pear Tatin with Vanilla Ice Cream and Caramel Sauce. Like the other recipes in the book, the pear tatin requires multiple subpreparations (in this case 5, though 7 to 10 elsewhere is not unusual); frequently large recipe yields (72, in one case), ingredient quantities given by weight, and restaurant-ingredient "call-fors" (like isomalt and trimoline) further alert us to the fact--unstated--that the book is for professionals. This said, general readers may well be intrigued by the talent and technique on display in 105 color photos of the unquestionably gorgeous desserts, and by the useful, often fascinating information on pastry history and production that the book provides.

Organized by classic dessert categories or fare, the book offers a wide range of "reinterpretations," including White Chocolate Key Lime Tart, Passion Fruit Baked Alaska with Coconut Marshmallows, and Ginger and Quince Napoleons. A preliminary chapter introduces readers to the chefs--among them (in addition to Lincoln Carson) teacher and baking-book author Nick Malgieri, Jacquy Pfeiffer and Sebastien Cannone of the French Pastry School, and Chris Broberg of Manhattan restaurant Lespinasse. Offering insights and personal vignettes, the chefs help spin the historical and pastry-career investigation that follows. An illustrated chapter on sugar work concludes the book, along with a glossary of classic dessert types. These latter sections are valuable resources in themselves, and should engross all dessert makers, from the home-based to those who produce, or want to produce, stellar restaurant sweets. --Arthur Boehm


From Publishers Weekly
In their third in a series (after Chocolate Passion) of books on plated desserts, Boyle and Moriarty (of Chocolatier magazine) pool the talents of various pastry chefs to assemble a collection of beautiful desserts that will challenge even the most able home cook. In an interesting introduction, well-known pastry experts such as Nick Malgieri (Chocolate) and Chris Broberg (pastry chef at Lespinasse) voice their opinions on dessert-related topics and relate their own sometimes difficult learning experiences. The desserts themselves are quite complex, with each recipe consisting of several parts (e.g., to make James Foran's Caramelized Apple Phyllo Crisp, you have to prepare the Crisp, Caramelized Apples, Phyllo Shells, Red Wine-Dried Cherry Sauce, Indian Cinnamon Ice Cream and an Apple Garnish, then assemble the whole). In compensation, these are impressive creations. Pat Coston's Milk Chocolate and Banana Mousse Box with Amaretto Ice Cream and Caramelized Bananas is like a present begging to be opened; John Degnan's Trio of Asian Br?l?es is daintily presented in individual sake cups. Special equipment is helpfully listed at the start of each recipe. (Mar.) Copyright 2000 Reed Business Information, Inc.


From Library Journal
This is the third book in the "Grand Finales" series by Boyle and Moriarty, both editors at Chocolatier magazine. The series in general focuses on artistic presentations of individual pastries as opposed to the traditional tortes, pies, and cakes. This volume presents "neoclassic" desserts, re-creations of such standards as tarte tatin, apple pie, and chocolate mousse. Created by 27 of the best pastry chefs working today, these desserts are truly inspired. But while the book is valuable for pastry chefs hoping to stay abreast of current trends in patisserie, it has little beyond beautiful pictures to recommend it to the average reader. The recipes are difficult and presented in the formula format familiar only to food service professionals. Even the lengthy introduction, interesting as it is, tends to ramble. There's a final chapter on working with sugar, a glossary of pastry terms, and a source list for ingredients. Recommended for academic libraries supporting culinary programs.-Tom Cooper, St. Louis P.L. Copyright 2000 Reed Business Information, Inc.


From Booklist
The more calorie-conscious diners become, the more they seem to crave desserts. And a simple sweet or fruit is no longer enough. If one decides to indulge oneself, dessert has to be a work of art, utterly spectacular: the concentration of calories must be so resplendent to the eye that the virtue of its beauty somehow neutralizes its fats and sugars. In this book, designed more for the professional chef than the home cook, Boyle and Moriarty have culled the kitchens of America's great restaurants for "plated desserts," that is, desserts served in individual portions to each diner. Complexity of outcome is key here: a typical dessert has multiple components. Jill Rose's pear and plum tart calls for poached pears, cardamom pastry dough, almond cream, pastry cream, almond filling, damson plum compote, candied pecan ice cream, port wine sauce, and phyllo triangles. Professional chefs will use this volume as inspiration, mixing and matching elements from different desserts to create desserts of their own. Mark Knoblauch


Book Description
"A Neoclassic View of Plated Desserts demonstrates both the subtle and theatrical pizzazz of a talented collective of visionaries." -Andrew MacLauchlan Executive Pastry Chef, Coyote Cafe "A brilliant addition to Tish Boyle's and Timothy Moriarty's series of cookbooks. This dynamic duo has thoroughly translated the recipes of some of our country's leading pastry chefs with immense ease and perfection. It is with enormous admiration that I recommend this cookbook to anyone searching for a greater knowledge of desserts." -François Payard Owner, Payard Patisserie & Bistro Author, Simply Sensational Desserts "It is the purpose of a neoclassic dessert to isolate the integral elements of a time-honored classic and transform its components to produce a dessert with the grandeur demanded by today's consumer. The pastry chefs who contributed to this book have provided recipes that do just that-and they do it magnificently!" -Bo Friberg Chef/Instructor, The Culinary Institute of America at Greystone


Book Info
Isolates the integral elements of a time-honored classic and transform its components to produce a dessert with the grandeur demanded by today's consumer. DLC: Desserts.


From the Inside Flap
"When everything comes full circle, it will always come back to the classics." —Michael Hu Pastry Chef and Consultant Ask any Chef: When it comes to desserts, the classics are the grand finales of all great meals. They have withstood the test of time. Who can resist the sumptuous temptations of Black Forest Cake, Boston Cream Pie, or Cherries Jubilee? Or the savory familiarity of rice pudding, chocolate mousse, caramelized bananas, or an old-fashioned plum tart? In this Exciting, delectably photographed new look at classic desserts, authors Tish Boyle and Timothy Moriarty invite some of the world’s greatest pastry chefs to re-invent the classics. A Neoclassic View of Plated Desserts: Grand Finales is a testament to the timelessness of tradition … and to the creativity of today’s great pastry chefs in reworking the basic culinary building blocks into enchanting, fresh new creations that remain faithful to their source. The Recipes in this Volume offer a wonderful balance of old and new—and all will delight the eye, satisfy the taste buds, and stimulate your own creativity. Lincoln Carson of Picasso, in Las Vegas, Nevada, whips up a pear-starred version of the traditional Tarte Tatin; Susan Notter and Ann Amernick add playful elements to their ’90s napoleons; Chris Broberg of Lespinasse sparks Butterscotch Rice Pudding with unexpected flavor combinations; while Norman Love’s (of the Ritz-Carlton Hotel Company in Naples, Florida) Manjari Mousse and Kumquat Cake blends the sweet-tart jolt of kumquat with the full flavor of Manjari chocolate to create a sublime, surprising, streamlined delight. Like its Companions in the acclaimed Grand Finales series, A Neoclassic View of Plated Desserts overflows with time-proven crowd pleasers, all beautifully presented with color photographs and detailed step-by-step instructions. Use them as they are … or do as their creators did—break the rules and add a touch of your own to bring down the house with a truly grand finale.


Back Cover Copy
"A Neoclassic View of Plated Desserts demonstrates both the subtle and theatrical pizzazz of a talented collective of visionaries." —Andrew MacLauchlan Executive Pastry Chef, Coyote Cafe "A brilliant addition to Tish Boyle’s and Timothy Moriarty’s series of cookbooks. This dynamic duo has thoroughly translated the recipes of some of our country’s leading pastry chefs with immense ease and perfection. It is with enormous admiration that I recommend this cookbook to anyone searching for a greater knowledge of desserts." —François Payard Owner, Payard Patisserie & Bistro Author, Simply Sensational Desserts "It is the purpose of a neoclassic dessert to isolate the integral elements of a time-honored classic and transform its components to produce a dessert with the grandeur demanded by today’s consumer. The pastry chefs who contributed to this book have provided recipes that do just that—and they do it magnificently!" —Bo Friberg Chef/Instructor, The Culinary Institute of America at Greystone


About the Author
TISH BOYLE is Food Editor and TIMOTHY MORIARTY is Features Editor of Chocolatier and Pastry Art and Design magazines. They are the authors of Grand Finales: The Art of the Plated Dessert; A modernist View of Plated Desserts: Grand Finales; and Chocolate Passion: Recipes and Inspiration from the Kitchens of Chocolatier Magazine.

FROM THE PUBLISHER

Authors Tish Boyle and Timothy Moriarty have written a book that will change the course of culinary history - they have formally identified the different "schools" of pastry in relation to the world of art and design. From Neo-Classicist to the Impressionist to the Modernist and Fusionist dessert, the result - a grand look at the extraordinary plated desserts being created today. As Michael Schneider, editor-in-chief of Pastry Art & Design and Chocolatier magazines, and creator of the book observes, "The concept of the plated dessert is best understood if you visualize the plate as the canvas and the components as the medium with which the chefs 'paint.' Although beautiful presentation is integral to the concept, a plated dessert is created not so much as to be exhibited as to be eaten." In this enticing new book, each master pastry chef offers a delectable recipe, accompanied by an elegant four-color photograph of the transcendent work. We are also given a privileged look behind the scenes where chefs share their most guarded secrets.

FROM THE CRITICS

Publishers Weekly

In their third in a series (after Chocolate Passion) of books on plated desserts, Boyle and Moriarty (of Chocolatier magazine) pool the talents of various pastry chefs to assemble a collection of beautiful desserts that will challenge even the most able home cook. In an interesting introduction, well-known pastry experts such as Nick Malgieri (Chocolate) and Chris Broberg (pastry chef at Lespinasse) voice their opinions on dessert-related topics and relate their own sometimes difficult learning experiences. The desserts themselves are quite complex, with each recipe consisting of several parts (e.g., to make James Foran's Caramelized Apple Phyllo Crisp, you have to prepare the Crisp, Caramelized Apples, Phyllo Shells, Red Wine-Dried Cherry Sauce, Indian Cinnamon Ice Cream and an Apple Garnish, then assemble the whole). In compensation, these are impressive creations. Pat Coston's Milk Chocolate and Banana Mousse Box with Amaretto Ice Cream and Caramelized Bananas is like a present begging to be opened; John Degnan's Trio of Asian Br l es is daintily presented in individual sake cups. Special equipment is helpfully listed at the start of each recipe. (Mar.) Copyright 2000 Cahners Business Information.|

Library Journal