Taking cues from works by Andy Warhol, Frida Kahlo, and Matisse, pastry chef Caitlin Freeman, of Miette bakery and Blue Bottle Coffee fame, creates a collection of uniquely delicious dessert recipes (with step-by-step assembly guides) that give readers all they need to make their own edible masterpieces. From a fudge pop based on an Ellsworth Kelly sculpture to a pristinely segmented cake fashioned after Mondrian’s well-known composition, this collection of uniquely delicious recipes for cookies, parfait, gelées, ice pops, ice cream, cakes, and inventive drinks has everything you need to astound friends, family, and guests with your own edible masterpieces. Taking cues from modern art’s most revered artists, these twenty-seven showstopping desserts exhibit the charm and sophistication of works by Andy Warhol, Cindy Sherman, Henri Matisse, Jeff Koons, Roy Lichtenstein, Richard Avedon, Wayne  Thiebaud, and more. Featuring an image of the original artwork alongside a museum curator’s perspective on the original piece and detailed, easy-to-follow directions (with step-by-step assembly guides adapted for home bakers), Modern Art Desserts will inspire a kitchen gallery of stunning treats. Featured Recipe from Modern Art Desserts : Kelly Fudge Pop Makes 8-10 fudge pops Ingredients 8 ounces (227 g) high-quality - bittersweet chocolate (62% to 70% cacao), coarsely chopped - 1 tablespoon vanilla extract - 11/4 cups (10.4 oz / 290 g) heavy cream - 1 cup (8.6 oz / 242 g) whole milk - 1/4 cup (1.8 oz / 50 g) sugar - 4 teaspoons natural (not Dutch-processed) unsweetened cocoa powder - 1 teaspoon kosher salt Directions Have ready 10 ice-pop molds. If your molds are flexible like the ones we use at the museum, set them on a rimmed baking sheet. Place the chocolate in a large heatproof bowl, add the vanilla extract, and set aside. In a medium, heavy-bottomed saucepan, combine the cream, milk, sugar, cocoa powder, and salt. Cook over medium-low heat, whisking often to break up the lumps of cocoa powder, until bubbles start to form around the edges and the temperature of the mixture registers 180°F to 190°F on a digital thermometer. Immediately pour the cream mixture over the chocolate and stir with a whisk or blend with an immersion blender until the chocolate is completely melted and the mixture is a smooth liquid (a thoroughly emulsified mixture will yield the most creamy fudge pop). Strain the mixture through a fine-mesh sieve set over a liquid measuring cup. Pour the chocolate mixture into the ice-pop molds and freeze until solid, at least 4 hours or up to 2 weeks; follow the manufacturer’s instructions for inserting the sticks. If you don’t have ice-pop molds, pour the chocolate mixture into ice cube trays; freeze until partially frozen, about 30 minutes, and then insert a toothpick or short wooden skewer into each ice pop. Continue freezing until solid. Unmold the fudge pops, dipping the molds into warm water to loosen, if needed, and serve. *Starred Review* Although all of baker-author (The Blue Bottle Craft of Coffee, 2012) Freeman’s inspirations have been prompted by the San Francisco Museum of Modern Art, it’s hard to believe that photographer Francesca Woodman’s works could be classified as iconic—especially since her portfolio spans only a few years. Nonetheless, this is a remarkably innovative collection of more than 30 dessert recipes, all of which are modeled on art owned by the museum. Since that’s the home of the author’s Blue Bottle Café, she takes full advantage of her environment, laying a good foundation, first, for those who dare to emulate her fancibles. (The names might sound simple, but processes alone consume many hours and demand much baking expertise.) For example, the Sherman ice cream float (after Cindy Sherman’s photographs) is actually two recipes—raspberry sorbet and bubble-gum-soda concentrate—resulting in eight floats over the space of eight hours. Each recipe is accompanied by a photograph of the artwork upon which it is based, with a short but vivid description as well as instructions (with color photographs). --Barbara Jacobs "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."   —Trendland “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 desse