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9780471287698

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"""A visually stunning and groundbreaking new book. Grand Finales: The Art of The Plated Dessert explores the intimate connection between flavor and presentation with recipes that are truly extraordinary. Thanks to the magnificent efforts of the pastry chefs in this book, the language of desserts will never be the same."" -Jacques Torres, Le Cirque, New York"

A visually stunning and groundbreaking new book. Grand Finales: The Art of The Plated Dessert explores the intimate connection between flavor and presentation with recipes that are truly extraordinary. Thanks to the magnificent efforts of the pastry chefs in this book, the language of desserts will never be the same. -Jacques Torres, Le Cirque, New York</p>

Author Information

TISH BOYLE is food editor of Chocolatier and Pastry Art & Design magazines. A graduate of Smith College and La Varenne École de Cuisine in Paris, Tish has had such varied occupations as truck dispatcher, chef on tourist barges in Burgundy and Bordeaux, caterer, pastry chef, food stylist, and editor at Good Housekeeping magazine. A former freelance recipe developer, she has developed recipes for corporations such as T.J. Lipton as well as various food magazines. TIMOTHY MORIARTY is features editor of Chocolatier magazine as well as Pastry Art & Design, both published by the Haymarket Group in New York. In his fourteen years as a magazine editor, Tim has been editor-in-chief and founding editor of several consumer magazines, covering such topics as health, fitness, computer software, and cinema. He is the author of dozens of nonfiction articles and short stories, and his first novel, Vampire Nights, was published in 1989 by Pinnacle Books. Tim, his wife, and two sons live in Westchester, NY.

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