A Modernist View of Plated Desserts (Grand Finales)

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Summary: An excellent book for creativity in pastry arts
Review: Many renowned Pastry Chefs share insights in creating and mastering their techniques. Although I am not a pastry chef, I do create desserts, and I was thrilled to not only see pictures and practically step by step procedures, but to also learn more about pricing and creativity when designing a pastry masterpiece..

Rating:
Summary: A Must for Your Cookbook Library
Review: My positive views about 'Grand Finales' may be considered suspect (I'm the husband of co-author Tish Boyle), but those of journalists and cooking professionals merit serious attention. It's undeniable that 'Grand Finales' is unique among cookbooks: it's the first "to examine the predominant schools of pastry design," with pictures that "are worth a thousand design-concept theories," according to TIME OUT, New York City's premier publication devoted to the cutting edge. TIME OUT concludes that 'Grand Finales' "does a superb job of documenting the high-design phenomenon in making pastries." BEARD HOUSE Magazine observes that 'Grand Finales' has "assembled an impressive collection of recipes from the country's best pastry chefs...for this handsome volume about upscale restaurant desserts." The WASHINGTON POST praises the book's "75 fabulous creations," adding a mock-serious qualification that "some are downright silly, goofy, splendid in a crazed sort of way." Among cooking professionals, 'Grand Finales' also earned exceptional acclaim when it was selected as a finalist among 420 entries in the 1998 Julia Childs Cookbook Awards. This striking book is a must for the library of anyone with an interest in modern desserts.