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Freeman interpreted Rineke Dijkstra's De Panne, Belgium, August 7, 1992 as a towering icebox cake made with chocolate sablé dough. Dessert image courtesy of Ten Speed Press, © 2013 Clay McLachlan.
Alejandro Cartagena's Fragmented Cities, Juarez #2, from the series Suburbia Mexicana, was transformed into a trio of vanilla ice cream and avocado, rose and Meyer lemon sorbet cubes. Dessert image courtesy of Ten Speed Press, © 2013 Clay McLachlan.
A heart-shaped crème fråiche parfait nestled in a violet coulis mimics Luc Tuymans's St. Valentine painting. Dessert image courtesy of Ten Speed Press, © 2013 Clay McLachlan.
American pop artist Roy Lichtenstein’s Rouen Cathedral Set V has elicited many interpretations. But a red-velvet cake with cream-cheese frosting?
That is precisely how Caitlin Freeman has rendered his work. The pastry chef for Blue Bottle Coffee has been dreaming up inventive confections based on pieces of art displayed at SFMOMA for the past four years--an ice pop inspired by John Zurier’s Arabella, a gelée derived from Andy Warhol’s Red Liz.
Just before the museum is scheduled to shut down for major renovations, she has released Modern Art Desserts, a cookbook in which she shares the recipes for her ingenious treats. The original photographs, paintings and sculptures are pictured next to the sweets they inspired, along with detailed baking instructions.
Intimidated by the Mondrian cake on the cover? We totally were. But then we learned that Freeman had no formal training and most of her recipes really aren’t too tricky. Hey, if she could teach herself to temper chocolate, surely we can too.
Mondrian cake image courtesy of Ten Speed Press, © 2013 Mondrian/Holtzman Trust
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