Dimensions: 224 pages, 9.28 × 7.75 × 1.01 in
Published: April 16, 2013
Publisher: Clarkson Potter/Ten Speed/Harmony
The following ISBNs are associated with this title:
ISBN - 10: 1607743906
ISBN - 13: 9781607743903
Read from the Book
Eat Your Art Out! Foreword by Rose Levy Beranbaum I first met Caitlin in 2004 when I visited her Miette Bakery production in Oakland. The purpose of the trip was to interview top bakeries for an article for Food Arts Magazine called “High Tide in the Bay Area Bakeries.” The concept was that, although San Francisco had led the way in artisanal bread baking, it had lagged behind in the area of pastry. Michael Battery, visionary publisher of Food Arts, perceived this as changing and assigned the article. Meeting Caitlin turned out to be the highlight of the interviews. I had been given a set of questions to ask each baker. When I asked Caitlin where she and her partner, Meg, had gotten their training, to my astonishment Caitlin’s answer was that she had started with The Cake Bible (my book). Was it any wonder that she captured my attention? But beyond the compliment, and in addition to her solid organizational and technical skills, I was struck at once by Caitlin’s extraordinary creativity. The signature Miette cake, which she named the Tomboy, consists simply of three unadorned dark chocolate layers, filled and topped with a contrasting white buttercream, and decorated with just one small pink sugar rose in the center. Caitlin most generously gave me permission to include the recipe in my book Rose’s Heavenly Cakes and even sent me some of the pink sugar roses for photography. The art director loved the cake so much that she used the
Table of Contents
Foreword by Rose Levy Beranbaum Introduction Equipment Ingredients A Trio of Thiebaud Cakes Thiebaud Chocolate Cake Ryman Cake Lichtenstein Cake Mondrian Cake Diebenkorn Trifle Dijkstra Icebox Cake Kahlo Wedding Cookies Build Your Own Newman Kudless S’mores Warhol Gelée Castrillo Díaz Panna Cotta Avedon Parfait Tuymans Parfait Matisse Parfait Kelly Fudge Pop Zurier Ice Pop Cragg Ice Cream Cone Cartagena Ice Cream and Sorbet Trio Fritsch Ice Cream Sandwich Wong Ice Cream Sandwich Sherman Ice Cream Float Laskey Lemon Soda with Bay Ice Cubes Koons White Hot Chocolate with Lillet Marshmallows Fuller Hot Chocolate with Marshmallow and Sea Salt Woodman Cheese and Crackers Bradford Cheese Plate
From the Publisher
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, gelées, 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.
About the Author
A self-taught baker and longtime owner of the San Francisco cake and sweets shop, Miette, CAITLIN FREEMAN was inspired to bake by the confectionary paintings of California painter Wayne Thiebaud. After selling Miette in 2008, she started the pastry program at Blue Bottle Coffee Co. and coauthored The Blue Bottle Craft of Coffee. Her artistic creations for the Blue Bottle Café at the San Francisco Museum of Modern Art have been featured in the New York Times, Design Sponge, Elle Decor, San Francisco Chronicle, Huffington Post, and more. She lives in San Francisco, California.
"Cookbook meets exhibit catalog in this art-themed collection." —Library Journal "Let them eat cake…and art! Thanks to Caitlin Freeman, an author neé pastry chef with a unique and fresh talent, we can do just that. Freeman has written a visually rich book of charming dessert recipes from which you can re-create edible versions of your favorite works of modern art." —Trendland “This book gets my ganache flowing—if only art history always tasted this good.” —Todd Selby, photographer and author of Edible Selby “Brilliant, quirky, and irresistible. Having tasted many of these dishes over the years, I’m not sure what’s more exciting, the recipes or the stories behind them. All dessert books should be this much fun!” —Daniel Patterson, chef-owner of COI restaurant “Only Caitlin Freeman is brave enough (and crazy enough) to dream up desserts inspired by works of modern art—and inventive enough to pull it off. Who looks at a Cindy Sherman self-portrait and sees an ice-cream float made with bubblegum soda, or at a Richard Avedon photograph of a beekeeper and pictures a glossy honey-pistachio parfait? This is more than a cookbook, it’s a journal of the creative process.” —Oliver Strand, food journalist and coff