A Modernist View of Plated Desserts (Grand Finales)

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By:
Wiley
  • "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.
  • Author:
    Timothy Moriarty
    Binding:
    Hardcover
    Dewey Decimal Number:
    641
    EAN:
    9780471292517
    Edition:
    illustrated edition
    ISBN:
    0471292516
    Label:
    Wiley
    Languages:
    English
    List Price:
    $60.00
    Manufacturer:
    Wiley
    Number Of Items:
    1
    Number Of Pages:
    288
    Product Group:
    Book
    Product Type Name:
    ABIS_BOOK
    Publication Date:
    1997-10-24
    Publisher:
    Wiley
    Studio:
    Wiley
    Title:
    A Modernist View of Plated Desserts (Grand Finales)

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