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
Resources
Acknowledgments
Index
A self-taught baker and longtime owner of the San Francisco cake and sweetsshop, Miette,CAITLIN FREEMANwas inspired to bake by the confectionary paintingsof California painter Wayne Thiebaud. After selling Miette in 2008, she started the pastry program at Blue Bottle Coffee Co. and coauthoredThe Blue Bottle Craft ofCoffee.Her artistic creations for the Blue Bottle Cafe at the San Francisco Museum of Modern Art have been featured in theNew 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 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
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