Looking to Warhol, Rothko, Lichtenstein and Matisse for inspiration, the pastry chef at the San Francisco Museum of Modern Art, Caitlin Freeman, has come up with a fabulous book of dessert recipes so that readers can make their own edible works of art.
The secret to this cookbook's success lies in the simplicity of its recipes. Each step is meticulously explained so that anyone can whip up spectacular desserts to surprise their dinner guests: a Mondrian-inspired cake, Frida Kahlo biscuits, a Matisse parfait, a Warhol gelée or a Koons white hot chocolate.
Self-taught culinary artist Caitlin Freeman is the pastry chef at the Blue Bottle, a café in the San Francisco Museum of Modern Art, whose art-inspired desserts have brought her international fame.