I can't even begin to tell you how excited I am about this cookbook! Back in 2009, I wrote a piece about pastry chef Caitlin Williams Freeman and the amazing work she was doing at The Blue Bottle Cafe, which is located at San Francisco's Museum of Modern Art. That piece was, and remains, one of my most popular posts. People can't seem to get enough of Caitlin's wonderful art-inspired desserts! And, now, with the release of her cookbook, Modern Art Desserts, you can find out exactly how she goes about converting famous works of art into gorgeous, edible desserts! Along with step-by-step instructions on how to create her most famous cakes, the Mondrian Cake and her trio of Thiebaud cakes, you will find recipes inspired by the works of Andy Warhol, Cindy Sherman, Henri Matisse, Jeff Koons, Francesca Woodman, Roy Lichtenstein, and Richard Avedon, among others. Each recipe includes an image of the dessert, along with a photo of it's artistic inspiration, so that you get a real sense of the whole process.
Caitlin Williams Freeman is one of the true dessert art innovators. You can find out more about her cookbook by watching the video above. To order Modern Art Desserts: Recipes for Cakes, Cookies, Confections, and Frozen Treats Based on Iconic Works of Art, click here. ~Erin
{Cookbook photos by Clay McLachlan}
9 comments:
Oh I made a Mondrian cake just like that before! It was a real hit :)
perfect!
this is gorgeous! so well done!!
Easy.
this is very cool! i love food as art.
Fantastic idea! I may have to make this for my next artist gathering.
This is wonderful! I can't wait to try out the Mondrian cake!
(You wrote 'blue bottom cafe' in the introduction when it really is 'blue bottle')
Oh, my gosh! I hate typos! Thanks so much for pointing it out. It's been corrected.
just a message to send you the work of a french cake designer
http://mamaisondeco.blogspot.fr
Cathy de Made in cake
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