Modern Art Desserts: Recipes for Cakes, Cookies, Confections, and Frozen Treats Based on Iconic Works of Art
Caitlin Freeman
Language: English
Pages: 224
ISBN: 1607743906
Format: PDF / Kindle (mobi) / ePub
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 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 twenty-seven showstopping desserts exhibit the charm and sophistication of works by Andy Warhol, Cindy Sherman, Henri Matisse, Jeff Koons, Roy Lichtenstein, Richard Avedon, Wayne Thiebaud, 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.
saucepan over medium-low heat, warm the cream, stirring occasionally, until it registers 180°F to 190°F on a digital thermometer and bubbles start to form around the edges. (Alternatively, put the cream into a microwavable liquid measuring cup or bowl and microwave at full power for about 60 seconds.) Pour the hot cream over the chocolate and, using rubber spatula, stir until the chocolate is mostly melted. Blend with an immersion blender or transfer to a food processor and process until the
inspired tribute to Dijkstra than my gangly legs hanging out of a saggy bathing suit. DO AHEAD: This cake must be assembled at least 12 hours before serving for the cookies to soften and become a delicious and forkable cake. The chocolate sablé dough must be rolled out, cut, and chilled before baking, so consider making it the day before that (two days before serving). The whipped cream should be made just before the ice box cake is assembled. Stored in an airtight container, the icebox cakes
6 HOURS In 2011, SFMOMA presented works by emerging artists in a yearlong, continually evolving show called The More Things Change. Through the window of the gallery, Leah spotted P_Wall, Andrew Kudless’s undulating sculpture of hexagonal white plaster tiles, being installed in view of the café. The wall was being turned into a giant marshmallow right before her eyes. Billowy and bright white, marshmallows are a great element in a few of our art-inspired desserts, but we weren’t quite sure
hands), and we talk about art and pastry. Leah comes equipped with museum checklists, spreadsheets full of descriptions and thumbnail images of each of the artworks in the upcoming shows. Leah is the self-appointed note taker and day-to-day liaison with the museum, so she knows when shows are opening and what previews are happening when, and she keeps all of us on track. Tess and I flip through the checklists, trying to make out any details from the tiny images, and talk about pieces that we
cheese plate has a number of different components that should be prepared ahead of time and then assembled just before serving. Consider making the apricot butter ahead of time, as the dried apricots need to soak overnight before cooking; the finished product can be stored in an airtight container in the refrigerator for up to 2 weeks. The cracker dough needs at least 2 hours and 30 minutes to chill before baking, but the rolled and cut dough will keep for up to 1 week in the refrigerator in an