Modern Art Desserts Recipes for Cakes, Cookies, Confections, and Frozen Treats Based on Iconic Worksof Art [A Baking Book]

"Cookbook meets exhibit catalog in this art-themed collection."  
Library Journal
 
"Let them eat cake and art! Thanks to Caitlin Freeman, an author neé pastry chef with a unique and fresh talent, we can do just that. Freeman has written a visually rich book of charming dessert recipes from which you can re-create edible versions of your favorite works of modern art." 
  Trendland

This book gets my ganache flowing if only art history always tasted this good.
  Todd Selby, photographer and author of Edible Selby
            
  Brilliant, quirky, and irresistible. Having tasted many of these dishes over the years, I m not sure what s more exciting, the recipes or the stories behind them. All dessert books should be this much fun!
  Daniel Patterson, chef-owner of COI restaurant
 
  Only Caitlin Freeman is brave enough (and crazy enough) to dream up desserts  inspired by works of modern art and inventive enough to pull it off. Who looks at a  Cindy Sherman self-portrait and sees an ice-cream float made with bubblegum soda,  or at a Richard Avedon photograph of a beekeeper and pictures a glossy honey-pistachio parfait? This is more than a cookbook, it s a journal of the creative process.
  Oliver Strand, food journalist and coffee columnist for the New York Times
            
  The desserts Caitlin Freeman has created for the SFMOMA Blue Bottle Café are  masterpieces in their own right. It s one thing to make the most perfect white cake, frosting, and ganache; it s another to use those media to create art, as she has  with her Mondrian Cake. That is Caitlin s special gift, and one that she has generously  shared in this beautiful book. It, too, is a masterpiece.
  Charlotte Druckman, food journalist and author of Skirt Steak:Women Chefs on Standing the Heat and Staying in the Kitchen
 
  This book touches the body s most sensitive organ the stomach. Most artists dream of creating works so provocative that they stimulate the brain while enervating  all the other senses. Caitlin Freeman, probably the most innovative baker this side  of Mars, does this spectacularly. Here s a cookbook that demands you genuflect  before its sheer creativity. It says on your knees in a sugared tone.
  Bompas & Parr, authors of Feasts with Bompas & Parr and founders of the Bompas & Parr studio