Grand Finales: The Art of the Plated Dessert by Tish Boyle;Timothy Moriarty

Author:Tish Boyle;Timothy Moriarty [Moriarty, Tish Boyle;Timothy]
Language: eng
Format: epub
Published: 2011-05-26T15:30:00+00:00

But when Freud is drawn into a discussion of food, you know it's growing far too serious. Let Dan Budd bring us back to earth: "It's fun. I love it when the desserts go down on the table and what you see is a smile," he says. "A smile is a beautiful thing. Even before they eat it, the customer is having a nice feeling. That's a gift in itself to a pastry chef."

MERINGUE BASKET

ANN AMERNICK, ANN AMERNICK PASTRY, WASHINGTON, D.C.

Tart lime cream is complemented by grapes and a sweet meringue, which add a crunchylchewy texture.

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