Modern Art Desserts by Freeman, Caitlin -- Read -- Imperial Library of Trantor

Index

Cover Title Page Copyright Contents Foreword by Rose Levy Beranbaum Introduction Equipment Ingredients A Trio of Thiebaud Cakes

Thiebaud White Cake

Rose’s Downy Yellow Butter Cake Macerated Strawberries with Syrup Vanilla Buttercream Simple Syrup

Thiebaud Pink Cake

Lemon Curd

Thiebaud Yellow Cake

Thiebaud Chocolate Cake

Old-Fashioned Chocolate Cake

Ryman Cake Lichtenstein Cake Mondrian Cake

Rose’s White Velvet Cake Chocolate Ganache

Diebenkorn Trifle Dijkstra Icebox Cake Kahlo Wedding Cookies Build your Own Newman Kudless S’mores Warhol Gelée Castrillo Díaz Panna Cotta Avedon Parfait Tuymans Parfait Matisse Parfait Kelly Fudge Pop Zurier Ice Pop Cragg Ice Cream Cone Cartagena Ice Cream and Sorbet Trio Fritsch Ice Cream Sandwich

Vanilla Ice Cream Chocolate Sablé Dough

Wong Ice Cream Sandwich Sherman Ice Cream Float Laskey Lemon Soda with Bay Ice Cubes Koons White Hot Chocolate with Lillet Marshmallows Fuller Hot Chocolate with Marshmallow and Sea Salt Woodman Cheese and Crackers Bradford Cheese Plate Resources Acknowledgments Index

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