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.
Frangois 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
