Modern Art Desserts: Recipes For Cakes, Cookies...
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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, gelÃes, 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 27 show-stopping 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.
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 coffee columnist for the New York Times \"The desserts Caitlin Freeman has created for the SFMOMA Blue Bottle Café are masterpieces in their own right. It's one thing to make the most perfect white cake, frosting, and ganache; it's another to use those media to create art, as she has with her Mondrian Cake. That is Caitlin's special gift, and one that she has generously shared in this beautiful book. It, too, is a masterpiece.\" --Charlotte Druckman, food journalist and author of Skirt Steak: Women Chefs on Standing the Heat and Staying in the Kitchen \"This book touches the body's most sensitive organ--the stomach. Most artists dream of creating works so provocative that they stimulate the brain while enervating all the other senses. Caitlin Freeman, probably the most innovative baker this side of Mars, does this spectacularly. Here's a cookbook that demands you genuflect before its sheer creativity. It says 'on your knees' in a sugared tone.\" --Bompas & Parr, authors of Feasts with Bompas & Parr and founders of the Bompas & Parr studio
MEMOIR Old Cookie Recipes Sidney Saylor Farr Years ago when white sugar was very expensive, mountain cooks had to rely on honey and sorghum molasses to sweeten their cakes, cookies, pies, and other desserts. They kept beehives for honey and raised crops of cane to make sorghum molasses. The pendulum swung back, and today sugar is cheaper than honey or molasses. When I read a recipe from an old cookbook I am continually amazed at how measurements were done. The cooks seemed to know by the artistry of touch and sightjust how to measure a \"cup full,\" a \"heaping teaspoon,\" or a \"pinch.\" No two cooks necessarily had the same-sized cups, but if a recipe said \"one cupful,\" they could gauge the amount required to a nicety that would put many a modern cookery graduate student to shame. My mother and mother-in-law, Mamma Farr, concentrated upon cooking and made it into an art. 58 Sour Cream Cookies Vi cup butter2 eggs yokes Vi cup sugar3Vi cups flour Vi teaspoon sodaCaraway seeds and plump raisins 1A cup sour cream Pre-set oven to 375 degrees. Cream butter and sugar. Stir soda into sour cream, add egg yokes, and mix into the creamed mixture. Add flour. Roll dough out very thin. Cut with cookie cutter and place cookies on baking sheet. Sprinkle caraway seeds over the top and stick a raisin in the center of each. Bake in hot oven, careful not to burn. 59 Fancy Tea Cakes 3Vi cups flour IVi cups sugar % cup shortening 1 teaspoon vanilla Vi cup buttermilk Vi teaspoon soda legg Pinch salt 1 teaspoon baking powder Pre-set oven to 400 degrees. Put flour into large bowl (do not use metal bowls). Cream sugar and shortening together. Add remaining ingredients. Add to flour and work in with your hands. Chill in refrigerator for an hour or two. Roll out on floured board to about 1A to 1A inch thick. Cut with biscuit cutter. Bake until light brown. Since this cookie is not sweet it goes well with sweet drinks. Try with hot cocoa. If you add a drop of peppermint to hot cocoa, you have a very special treat. 60 Mother Farr's Snowball Cookies 1 cup powdered sugar 1 cup peanut butter 1 cup Rice Krispies Coconut flakes in which to roll cookies 1A cup boiling water IVi cups powdered sugar Mix sugar, butter, and Rice Krispies with spoon at first then finish with hands into a large ball. Then make into 30 small balls. Roll each ball in coconut. Pour boiling water into I1AcUpS powdered sugar to make icing. Use milk if preferred. 61 ... 59ce067264
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