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Modern Art Desserts: Recipes For Cakes, Cookies, Confections, And Frozen Treats Based On Iconic Works Of Art (2013)

by Caitlin Freeman(Favorite Author)

3.47 of 5 Votes: 1

ISBN

1607743906 (ISBN13: 9781607743903)

languge

English

genre

Food & Cookbooks

publisher

Ten Speed Press

review 1: I've been seeing this book around and was totally captivated by the cover. Finally got to browse it at Blue Bottle the other day. Looked at every single page. Each dessert is inspired by or responding to a piece of modern art. Some are very literal and some are more imaginative but all are beautiful conversations between visual and culinary arts. And inspiring to me in terms of drawing on diverse resources as inspiration for art-making. As far as using it for cooking, I think it is a few levels beyond my interest/expertise in the kitchen. But what a great way to get the creative juices flowing.
review 2: Well, it’s been a couple decades since I’ve bothered to read any but 100% vegan cookbooks (given that there are many hundreds and probably over 1,00... more0 of them) but the cover of this book just called to me.I figured that almost all desserts are now easily veganized, and I love art. This book is on my San Francisco bookshelf because it’s very San Francisco, particularly as regards our modern art museum, local bakeries/eateries, etc. etc.Well, as the recipes are presented, much to my surprise they’re not easily made vegan, though it would be very, very easy to make vegan recipes that look exactly like these. Even with those (for me necessary) changes, these take too much work, and many hours/even days. Re the recipes: some require TONS of heavy cream and just egg yolks or just egg whites. Experienced vegan bakers would know what to do, but I wouldn’t. I enjoyed the book as an art book. There is some good information and photos about the artists, their lives and work.The highlight of the book for me turned out to be the cake on the cover, and it is fun.The rest are hit & miss, though all were creative. These desserts mimicking art remind me of the Fine Art Museums of San Francisco annual Bouquet to Arts festival, where floral artists create floral arrangements that mimic/reflect art pieces in the museum(s). As with that exhibit, the desserts I enjoyed most here were those that most closely showed the art, with the possible exception of Thiebaud's cakes, which simply copied them, and so didn't strike me as that creative, but paired up with the art are rather striking. Some good ones of Diebenkorn's work.There are many fun extras such as San Francisco photos, and instructions for making your own sea salt, etc. etc. Anyway, as a cookbook, I can’t recommend it. As a book to give bakers/cooks/artists ideas of how to make artistic foods and to use art to make other creative things, it’s an enjoyable resource. As a fun novelty, well, it was fun.For artists and particularly bakers/cooks, it might give them some ideas, and vegan bakers and cooks, including some who’ve written many of my favorite cookbooks, I’d love to see some of what they might glean from this. I’d love to see (and eat) what they might create from ideas they’d get from this book.5 stars for the cover and the premise. 3 ½ stars for some of the included information about the original art & artists, 2 ½ stars for the background information about this book, 1 star for the actual recipes, and not just because I’m vegan and wouldn’t eat any of them, though if I wasn’t vegan, honestly, I might give them 2 stars or even 3. less

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