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A Modernist View of Plated Desserts: Grand Finales
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Bibliographic Detail
Publisher
John Wiley & Sons Inc
Publication date
November 1, 1997
Pages
265
Binding
Hardcover
Book category
Adult Non-Fiction
ISBN-13
9780471292517
ISBN-10
0471292516
Dimensions
1 by 9 by 11.25 in.
Weight
2 lbs.
Availability§
Out of Print
Original list price
$60.00
§As reported by publisher
Amazon.com says people who bought this book also bought:
Japanese Patisserie: Exploring the beautiful and delicious fusion of East meets West | The Pastry Chefs Little Black Book | Modern French Pastry: Innovative Techniques, Tools and Design | Payard Desserts | Neoclassic View of Plated Desserts | Grand Finales | Plating for Gold
Japanese Patisserie: Exploring the beautiful and delicious fusion of East meets West | The Pastry Chefs Little Black Book | Modern French Pastry: Innovative Techniques, Tools and Design | Payard Desserts | Neoclassic View of Plated Desserts | Grand Finales | Plating for Gold
Summaries and Reviews
(view table of contents)
Amazon.com description: Product Description: "Modernism is simply the result of the extremely progressive evolution of the American pastry industry. With the use of all ethnic influences, creative flavor combinations enhanced by incredibly visual designs is truly the global trend-setter for the millennium." Norman Love Corporate Pastry Chef, Ritz-Carlton Hotel Company Milk Chocolate-Ginger Mousse with Liquid Chocolate Center Norman Love Corporate Pastry Chef, Ritz-Carlton Hotel Company, Naples, Florida. Mont Blanc Michael Hu Executive Pastry Chef, Waldorf-Astoria Hotel, New York Midnight Macadamia Torte Kim O'Flaherty Pastry Cook, Essex House Hotel, New York. Chocolate and Pear Mousse Ensemble Eric Perez Executive Pastry Chef, Ritz-Carlton Tyson's Corners, Virginia. Chocolate Croissant Bread Pudding with Specky Vanilla Ice Cream and Caramel Marshall Rosenthal Executive Pastry Chef, Trump Taj Mahal Hotel and Casino, Atlantic City, New Jersey Butter Pecan Custard Cake Wayne Brachman Executive Pastry Chef, Mesa Grill and Bolo, both in New York.
Editions
Hardcover
The price comparison is for this edition
from John Wiley & Sons Inc (November 1, 1997)
9780471292517 | details & prices | 265 pages | 9.00 × 11.25 × 1.00 in. | 2.95 lbs | List price $60.00
About: "Modernism is simply the result of the extremely progressive evolution of the American pastry industry.
About: "Modernism is simply the result of the extremely progressive evolution of the American pastry industry.
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