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Neoclassic View of Plated Desserts
By John Uher (editor), Timothy Moriarty, Timothy Moriarty (editor) and Tish Boyle (editor)
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Bibliographic Detail
Publisher John Wiley & Sons Inc
Publication date February 9, 2000
Pages 293
Binding Hardcover
Book category Adult Non-Fiction
ISBN-13 9780471293132
ISBN-10 047129313X
Dimensions 0.75 by 8.75 by 11.50 in.
Weight 2.75 lbs.
Original list price $60.00
Summaries and Reviews
Summary
Compiled by the editors of Chocolatier magazine, this collection of tasty chocolate desserts includes contributions from twenty-seven top pastry chefs and plenty of mouth-watering photography. 15,000 first printing. $15,000 ad/promo. (view table of contents)
Amazon.com description: Product 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

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Hardcover
Book cover for 9780471293132
 
The price comparison is for this edition
from John Wiley & Sons Inc (February 9, 2000)
9780471293132 | details & prices | 293 pages | 8.75 × 11.50 × 0.75 in. | 2.75 lbs | List price $60.00
About: Compiled by the editors of Chocolatier magazine, this collection of tasty chocolate desserts includes contributions from twenty-seven top pastry chefs and plenty of mouth-watering photography.

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