Grand Finales 1:The Art of the Plated Dessert
edited by Tish Boyle and Timothy Moriarty

Grand Finales does for pastry-making what no other book has attempted to do. It is the first book to examine the creative process in developing desserts.

Just as certain techniques can identify an artist's work as belonging to a certain genre, desserts can also be aligned. The editors have formally identified the different schools of pastry that are present in today's society: architecturists, impressionists, neo-classicists, modernists, fusionists, illusionists, minimalists, performance artists, and eclecticism.

Grand Finales 1:The Art of the Plated Dessert explains the design principles of each school and the motivations behind the different types of desserts.

Additionally, this is a wonderful source book of ideas for the pastry chef, containing more than 75 unique desserts, identifying the pastry chef, the ingredients, the construction and the recipes, and all photographed in full color.