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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.
Foreword by Rose Levy Beranbaum
Introduction
Equipment
Ingredients
A Trio of Thiebaud Cakes
Thiebaud Chocolate Cake
Ryman Cake
Lichtenstein Cake
Mondrian Cake
Diebenkorn Trifle
Dijkstra Icebox Cake
Kahlo Wedding Cookies
Build Your Own Newman
Kudless S’mores
Warhol Gelée
Castrillo Díaz Panna Cotta
Avedon Parfait
Tuymans Parfait
Matisse Parfait
Kelly Fudge Pop
Zurier Ice Pop
Cragg Ice Cream Cone
Cartagena Ice Cream and Sorbet Trio
Fritsch Ice Cream Sandwich
Wong Ice Cream Sandwich
Sherman Ice Cream Float
Laskey Lemon Soda with Bay Ice Cubes
Koons White Hot Chocolate with Lillet Marshmallows
Fuller Hot Chocolate with Marshmallow and Sea Salt
Woodman Cheese and Crackers
Bradford Cheese Plate
Resources
Acknowledgments
Index
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