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American Poems: Books: Modern Art Desserts: Recipes for Cakes, Cookies, Confections, and Frozen Treats Based on Iconic Works of Art
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 Home » Books » Modern Art Desserts: Recipes for Cakes, Cookies, Confections, and Frozen Treats Based on Iconic Works of Art

Modern Art Desserts: Recipes for Cakes, Cookies, Confections, and Frozen Treats Based on Iconic Works of Art

Modern Art Desserts: Recipes for Cakes, Cookies, Confections, and Frozen Treats Based on Iconic Works of Art
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  • List Price: $25.00
  • Buy New: $13.48
  • as of 8/30/2014 00:52 EDT details
  • You Save: $11.52 (46%)
In Stock
  • Seller:Giftable World
  • Sales Rank:134,457
  • Languages:English (Unknown), English (Original Language), English (Published)
  • Media:Hardcover
  • Number Of Items:1
  • Edition:First Edition
  • Pages:224
  • Shipping Weight (lbs):2.2
  • Dimensions (in):9.5 x 7.5 x 1
  • Publication Date:April 16, 2013
  • MPN:147308
  • ISBN:1607743906
  • EAN:9781607743903
  • ASIN:1607743906
Availability:Usually ships in 1-2 business days

Features:
  • Used Book in Good Condition


Editorial Reviews:
Synopsis
Taking cues from works by Andy Warhol, Frida Kahlo, and Matisse, pastry chef Caitlin Freeman, of Miette bakery and Blue Bottle Coffee fame, creates a collection of uniquely delicious dessert recipes (with step-by-step assembly guides) that give readers all they need to make their own edible masterpieces.

From a fudge pop based on an Ellsworth Kelly sculpture to a pristinely segmented cake fashioned after Mondrian’s well-known composition, this collection of uniquely delicious recipes for cookies, parfait, gelées, ice pops, ice cream, cakes, and inventive drinks has everything you need to astound friends, family, and guests with your own edible masterpieces.

Taking cues from modern art’s most revered artists, these twenty-seven showstopping desserts exhibit the charm and sophistication of works by Andy Warhol, Cindy Sherman, Henri Matisse, Jeff Koons, Roy Lichtenstein, Richard Avedon, Wayne  Thiebaud, and more. Featuring an image of the original artwork alongside a museum curator’s perspective on the original piece and detailed, easy-to-follow directions (with step-by-step assembly guides adapted for home bakers), Modern Art Desserts will inspire a kitchen gallery of stunning treats.
Amazon.com Review

Featured Recipe from Modern Art Desserts: Kelly Fudge Pop

Kelly Fudge Pop

Makes 8-10 fudge pops

Ingredients
  • 8 ounces (227 g) high-quality
  • bittersweet chocolate (62% to 70% cacao), coarsely chopped
  • 1 tablespoon vanilla extract
  • 11/4 cups (10.4 oz / 290 g) heavy cream
  • 1 cup (8.6 oz / 242 g) whole milk
  • 1/4 cup (1.8 oz / 50 g) sugar
  • 4 teaspoons natural (not Dutch-processed) unsweetened cocoa powder
  • 1 teaspoon kosher salt
Directions

Have ready 10 ice-pop molds. If your molds are flexible like the ones we use at the museum, set them on a rimmed baking sheet.

Place the chocolate in a large heatproof bowl, add the vanilla extract, and set aside. In a medium, heavy-bottomed saucepan, combine the cream, milk, sugar, cocoa powder, and salt. Cook over medium-low heat, whisking often to break up the lumps of cocoa powder, until bubbles start to form around the edges and the temperature of the mixture registers 180°F to 190°F on a digital thermometer.

Immediately pour the cream mixture over the chocolate and stir with a whisk or blend with an immersion blender until the chocolate is completely melted and the mixture is a smooth liquid (a thoroughly emulsified mixture will yield the most creamy fudge pop). Strain the mixture through a fine-mesh sieve set over a liquid measuring cup.

Pour the chocolate mixture into the ice-pop molds and freeze until solid, at least 4 hours or up to 2 weeks; follow the manufacturer’s instructions for inserting the sticks. If you don’t have ice-pop molds, pour the chocolate mixture into ice cube trays; freeze until partially frozen, about 30 minutes, and then insert a toothpick or short wooden skewer into each ice pop. Continue freezing until solid.

Unmold the fudge pops, dipping the molds into warm water to loosen, if needed, and serve.


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