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Item Details
Title: A MODERNIST VIEW OF PLATED DESSERTS
By: Tish Boyle, Timothy Moriarty
Format: Hardback

List price: £157.99


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ISBN 10: 0471292516
ISBN 13: 9780471292517
Publisher: JOHN WILEY & SONS INC
Pub. date: 24 October, 1997
Pages: 288
Description: "Modernism is simply the result of the extremely progressive evolution of the American pastry industry. With the use of all ethnic influences, creative flavor combinations enhanced by incredibly visual designs is truly the global trend-setter for the millennium.
Synopsis: "Modernism is simply the result of the extremely progressive evolution of the American pastry industry. With the use of all ethnic influences, creative flavor combinations enhanced by incredibly visual designs is truly the global trend-setter for the millennium." Norman Love Corporate Pastry Chef, Ritz-Carlton Hotel Company Milk Chocolate-Ginger Mousse with Liquid Chocolate Center Norman Love Corporate Pastry Chef, Ritz-Carlton Hotel Company, Naples, Florida. Mont Blanc Michael Hu Executive Pastry Chef, Waldorf-Astoria Hotel, New York Midnight Macadamia Torte Kim O'Flaherty Pastry Cook, Essex House Hotel, New York. Chocolate and Pear Mousse Ensemble Eric Perez Executive Pastry Chef, Ritz-Carlton Tyson's Corners, Virginia. Chocolate Croissant Bread Pudding with Specky Vanilla Ice Cream and Caramel Marshall Rosenthal Executive Pastry Chef, Trump Taj Mahal Hotel and Casino, Atlantic City, New Jersey Butter Pecan Custard Cake Wayne Brachman Executive Pastry Chef, Mesa Grill and Bolo, both in New York.
Illustrations: 75 colour illustrations
Publication: US
Imprint: John Wiley & Sons Inc
Returns: Returnable
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