Enhanced descriptions from Syndetics:

"A Neoclassic View of Plated Desserts demonstrates both the subtle and theatrical pizzazz of a talented collective of visionaries." -Andrew MacLauchlan Executive Pastry Chef, Coyote Cafe "A brilliant addition to Tish Boyle′s and Timothy Moriarty′s series of cookbooks. This dynamic duo has thoroughly translated the recipes of some of our country′s leading pastry chefs with immense ease and perfection. It is with enormous admiration that I recommend this cookbook to anyone searching for a greater knowledge of desserts." -Fran#65533;ois Payard Owner, Payard Patisserie & Bistro Author, Simply Sensational Desserts "It is the purpose of a neoclassic dessert to isolate the integral elements of a time-honored classic and transform its components to produce a dessert with the grandeur demanded by today′s consumer. The pastry chefs who contributed to this book have provided recipes that do just that-and they do it magnificently!" -Bo Friberg Chef/Instructor, The Culinary Institute of America at Greystone

Table of contents provided by Syndetics

• Recipe Contents (p. vi)
• Preface (p. ix)
• Introduction: Neoclassics and the Kitchen (p. 1)
• Chapter 1 Fruit Desserts (p. 39)
• Chapter 2 Spoon Desserts (p. 87)
• Chapter 3 Cakes, Tarts, and Pies (p. 115)
• Chapter 4 French Classics (p. 161)
• Chapter 5 Frozen Desserts (p. 217)
• Chapter 6 Sugar Work (p. 243)
• Glossary of Classic Desserts and Pastries (p. 260)
• Source List (p. 281)
• Bibliography (p. 287)
• Index (p. 288)

Reviews provided by Syndetics

Library Journal Review

This is the third book in the "Grand Finales" series by Boyle and Moriarty, both editors at Chocolatier magazine. The series in general focuses on artistic presentations of individual pastries as opposed to the traditional tortes, pies, and cakes. This volume presents "neoclassic" desserts, re-creations of such standards as tarte tatin, apple pie, and chocolate mousse. Created by 27 of the best pastry chefs working today, these desserts are truly inspired. But while the book is valuable for pastry chefs hoping to stay abreast of current trends in patisserie, it has little beyond beautiful pictures to recommend it to the average reader. The recipes are difficult and presented in the formula format familiar only to food service professionals. Even the lengthy introduction, interesting as it is, tends to ramble. There's a final chapter on working with sugar, a glossary of pastry terms, and a source list for ingredients. Recommended for academic libraries supporting culinary programs.--Tom Cooper, St. Louis P.L. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Publishers Weekly Review

In their third in a series (after Chocolate Passion) of books on plated desserts, Boyle and Moriarty (of Chocolatier magazine) pool the talents of various pastry chefs to assemble a collection of beautiful desserts that will challenge even the most able home cook. In an interesting introduction, well-known pastry experts such as Nick Malgieri (Chocolate) and Chris Broberg (pastry chef at Lespinasse) voice their opinions on dessert-related topics and relate their own sometimes difficult learning experiences. The desserts themselves are quite complex, with each recipe consisting of several parts (e.g., to make James Foran's Caramelized Apple Phyllo Crisp, you have to prepare the Crisp, Caramelized Apples, Phyllo Shells, Red Wine-Dried Cherry Sauce, Indian Cinnamon Ice Cream and an Apple Garnish, then assemble the whole). In compensation, these are impressive creations. Pat Coston's Milk Chocolate and Banana Mousse Box with Amaretto Ice Cream and Caramelized Bananas is like a present begging to be opened; John Degnan's Trio of Asian Br–l‚es is daintily presented in individual sake cups. Special equipment is helpfully listed at the start of each recipe. (Mar.) (c) Copyright PWxyz, LLC. All rights reserved

Booklist Review

The more calorie-conscious diners become, the more they seem to crave desserts. And a simple sweet or fruit is no longer enough. If one decides to indulge oneself, dessert has to be a work of art, utterly spectacular: the concentration of calories must be so resplendent to the eye that the virtue of its beauty somehow neutralizes its fats and sugars. In this book, designed more for the professional chef than the home cook, Boyle and Moriarty have culled the kitchens of America's great restaurants for "plated desserts," that is, desserts served in individual portions to each diner. Complexity of outcome is key here: a typical dessert has multiple components. Jill Rose's pear and plum tart calls for poached pears, cardamom pastry dough, almond cream, pastry cream, almond filling, damson plum compote, candied pecan ice cream, port wine sauce, and phyllo triangles. Professional chefs will use this volume as inspiration, mixing and matching elements from different desserts to create desserts of their own. --Mark Knoblauch

Author notes provided by Syndetics

TISH BOYLE is Food Editor and TIMOTHY MORIARTY is Features Editor of Chocolatier and Pastry Art and Design magazines. They are the authors of Grand Finales: The Art of the Plated Dessert; A modernist View of Plated Desserts: Grand Finales; and Chocolate Passion: Recipes and Inspiration from the Kitchens of Chocolatier Magazine.