Modern Art Desserts: Recipes for Cakes, Cookies, Confections, and Frozen Treats Based on Iconic Works of Art [A Baking Book]


Product Details

$25.00  $23.25
Ten Speed Press
Publish Date
7.54 X 9.53 X 1.0 inches | 2.18 pounds

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About the Author

A self-taught baker and longtime owner of the San Francisco cake and sweets shop, Miette, CAITLIN FREEMAN was inspired to bake by the confectionary paintings of California painter Wayne Thiebaud. After selling Miette in 2008, she started the pastry program at Blue Bottle Coffee Co. and coauthored The Blue Bottle Craft of Coffee. Her artistic creations for the Blue Bottle Café at the San Francisco Museum of Modern Art have been featured in the New York Times, Design Sponge, Elle Decor, San Francisco Chronicle, Huffington Post, and more. She lives in San Francisco, California.


"Cookbook meets exhibit catalog in this art-themed collection."
--Library Journal

"Let them eat cake...and art! Thanks to Caitlin Freeman, an author neé pastry chef with a unique and fresh talent, we can do just that. Freeman has written a visually rich book of charming dessert recipes from which you can re-create edible versions of your favorite works of modern art."

"This book gets my ganache flowing--if only art history always tasted this good."
--Todd Selby, photographer and author of Edible Selby

"Brilliant, quirky, and irresistible. Having tasted many of these dishes over the years, I'm not sure what's more exciting, the recipes or the stories behind them. All dessert books should be this much fun!"
--Daniel Patterson, chef-owner of COI restaurant

"Only Caitlin Freeman is brave enough (and crazy enough) to dream up desserts inspired by works of modern art--and inventive enough to pull it off. Who looks at a Cindy Sherman self-portrait and sees an ice-cream float made with bubblegum soda, or at a Richard Avedon photograph of a beekeeper and pictures a glossy honey-pistachio parfait? This is more than a cookbook, it's a journal of the creative process."
--Oliver Strand, food journalist and coffee columnist for the New York Times

"The desserts Caitlin Freeman has created for the SFMOMA Blue Bottle Café are masterpieces in their own right. It's one thing to make the most perfect white cake, frosting, and ganache; it's another to use those media to create art, as she has with her Mondrian Cake. That is Caitlin's special gift, and one that she has generously shared in this beautiful book. It, too, is a masterpiece."
--Charlotte Druckman, food journalist and author of Skirt Steak: Women Chefs on Standing the Heat and Staying in the Kitchen

"This book touches the body's most sensitive organ--the stomach. Most artists dream of creating works so provocative that they stimulate the brain while enervating all the other senses. Caitlin Freeman, probably the most innovative baker this side of Mars, does this spectacularly. Here's a cookbook that demands you genuflect before its sheer creativity. It says 'on your knees' in a sugared tone."
--Bompas & Parr, authors of Feasts with Bompas & Parr and founders of the Bompas & Parr studio