A Neoclassic View of Plated Desserts

Compiled by the editors of Chocolatier magazine, this book presents classic desserts with contemporary flair. Twenty–seven leading American pastry chefs share their best–selling interpretations of classic desserts in this volume of the acclaimed Grand Finales dessert series.

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"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