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Taking its cues from works by Andy Warhol, Frida Kahlo, and Matisse, this collection of uniquely delicious dessert recipes (and step-by-step assembly guides) gives readers all they need to make their own edible masterpieces.
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, gelees, 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.
Author Biography
A self-taught baker and longtime owner of the San Francisco cake and sweetsshop, Miette,CAITLIN FREEMANwas inspired to bake by the confectionary paintingsof California painter Wayne Thiebaud. After selling Miette in 2008, she started the pastry program at Blue Bottle Coffee Co. and coauthoredThe Blue Bottle Craft ofCoffee.Her artistic creations for the Blue Bottle Cafe at the San Francisco Museum of Modern Art have been featured in theNew York Times, Design Sponge, Elle Decor, San Francisco Chronicle, Huffington Post,and more. She lives in San Francisco,California.
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