by Esther Sung
If I had to name one cookbook I was most looking forward to this year, it would be Caitlin Freeman's Modern Art Desserts: Recipes for Cakes, Cookies, Confections, and Frozen Treats Based on Iconic Works of Art (Ten Speed Press). My excitement goes back to last summer when I beelined it to the Blue Bottle Cafe inside SFMOMA and ordered a slice of Mondrian Cake. After having read about it for awhile, my expectations were high. Let's just say, I became a fan with one bite. And while we may never get around to making desserts inspired by Rosana Castrillo Díaz, Richard Avedon, or Jeff Koons, Modern Art Desserts is undoubtedly a magical cookbook, for what Freeman and her pastry team have managed to create are miniature masterpieces. Perhaps the best part of the book is gaining insight into the process, care, and thought--from conceptualization to execution--that Freeman and her dedicated colleagues all bring.
I had the opportunity to speak with Freeman about the book andRead More »from Create Edible Art at Home with "Modern Art Desserts"