安迪沃荷果凍、蒙德里安蛋糕出爐，廚房變成美術館！
美國著名麵包坊Miette bakery、舊金山現代美術館Blue Bottle Coffee的糕點主廚Caitlin Freeman，由於長期浸濡在現代藝術裡，便興起了向安迪‧沃荷、芙烈達‧卡蘿與馬諦斯名作偷師的念頭，創作一系列同時滿足視覺與味覺的當代藝術甜點。現在她將這些甜點製作步驟悉數收入這本《Modern Art Dessert》裡，讓每個人都能在家輕鬆做出大師傑作！
從西方極簡主義大師凱利的雕塑到蒙德里安最著名的格子畫作，這本與眾不同的食譜涵蓋了餅乾、糕點、果凍、冰棒、冰品以及創意飲品等27種甜點，只要準備好食材，依循著書中清楚明確的解說，你就能做出一桌讓親朋好友驚豔尖叫的藝術風料理。
準備好了嗎？摩登甜點美術館開張囉！（文／博客來編譯）
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, gelees, 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.
