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Modern Art Desserts

Modern Art Desserts

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

By Caitlin Freeman
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.

Read an Excerpt

Eat Your Art Out!
Foreword by Rose Levy Beranbaum
 
I first met Caitlin in 2004 when I visited her Miette Bakery production in Oakland. The purpose of the trip was to interview top bakeries for an article for Food Arts Magazine called “High Tide in the Bay Area Bakeries.” The concept was that, although San Francisco had led the way in artisanal bread baking, it had lagged behind in the area of pastry...
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Praise for Modern Art Desserts

"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