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In the Neoclassic Style: Empire, Biedermeier and the Contemporary Home

Empire, the sleek, rich style of the Napoleonic era, is at the heart of the revival of classical themes in interior design. This work celebrates the legacy of objects left by this style – from couches to cabinets, wall hangings to murals, and silverwork to porcelain – and shows how these classic forms can be reused in today’s homes, whether an elegant salon or a minimalist structure of glass and steel. The final chapter illustrates interior styles by designers such as Michael Graves, John Saladino and Bob Patino to show the limitless possibilities of the neoclassic style.

Rating: (out of 3 reviews)

List Price: $ 24.95
Price: $ 9.07

In the Neoclassic Style: Empire, Biedermeier and the Contemporary Home Reviews

Review by LIZZY:

The history on the style of the neoclassical elements and its political influence is very interesting. The photos, however, are from the 1980′s and sadly reflect it…too dated for the 21st century home. If the book were to be updated showing us more true period pieces mixed in with 21st century settings, it would be perfect.

Review by Tai I. Rivera:

I am new to Neoclassic design but I must say that this book is a good inspiration. It is a great price for what it is and definetly better than Hollywood redux.

Buy In the Neoclassic Style: Empire, Biedermeier and the Contemporary Home now for only $ 9.07!

Grand Finales: A Neoclassic View of Plated Desserts

“A Neoclassic View of Plated Desserts demonstrates both the subtle and theatrical pizzazz of a talented collective of visionaries.” -Andrew MacLauchlan Executive Pastry Chef, Coyote Cafe “A brilliant addition to Tish Boyle’s and Timothy Moriarty’s series of cookbooks. This dynamic duo has thoroughly translated the recipes of some of our country’s leading pastry chefs with immense ease and perfection. It is with enormous admiration that I recommend this cookbook to anyone searching for a greater knowledge of desserts.” -François Payard Owner, Payard Patisserie & Bistro Author, Simply Sensational Desserts “It is the purpose of a neoclassic dessert to isolate the integral elements of a time-honored classic and transform its components to produce a dessert with the grandeur demanded by today’s consumer. The pastry chefs who contributed to this book have provided recipes that do just that-and they do it magnificently!” -Bo Friberg Chef/Instructor, The Culinary Institute of America at GreystonePlated desserts–artfully arranged confections prepared from multiple components–are a modern restaurant mainstay. In Grand Finales, authors Tish Boyle and Timothy Moriarty present 53 such creations, the work of 23 leading American pastry chefs who have been challenged to make “neoclassic” versions of traditional desserts. Thus, for example, tart tatin, the venerable French apple galette, is reconfigured by chef Lincoln Carson as Pear Tatin with Vanilla Ice Cream and Caramel Sauce. Like the other recipes in the book, the pear tatin requires multiple subpreparations (in this case 5, though 7 to 10 elsewhere is not unusual); frequently large recipe yields (72, in one case), ingredient quantities given by weight, and restaurant-ingredient “call-fors” (like isomalt and trimoline) further alert us to the fact–unstated–that the book is for professionals. This said, general readers may well be intrigued by the talent and technique

Rating: (out of 6 reviews)

List Price: $ 60.00
Price: $ 24.91

Grand Finales: A Neoclassic View of Plated Desserts Reviews

Review by :

I highly recommend this book to pastry professionals and students, skilled amateurs, and aficionados of fine food photography. As the pastry chef of a large Chicago hotel, I am frequently asked to create elaborate showpieces and spectacular plated desserts for banquets and VIPs. Inspiration for these creations is sometimes swallowed up by production demands. A Neoclassic View of Plated Desserts has been an invaluable resource for ideas, presentations and techniques. The photographs are not only dazzling, they are also instructive. The recipes are well-written and tested (measurement are in grams and ounces, too!). The sugar chapter alone (by Ewald Notter) makes the book worth buying.

Review by Longmontlady:

I agree with the previous reviewer this book is not for beginners. BUT what a book! The recipies are great, and presentations wonderful. The portions, sometimes serving 20 need to be reduced, and measures are in weight (took me a minute with 10 oz eggs). If you’re a veteran baker you’ll have a book that challenges– and rewards with plenty of wow appeal at your next dinner party.

Buy Grand Finales: A Neoclassic View of Plated Desserts now for only $ 24.91!

Six Restoration and French Neoclassic Plays: Phedre, The Miser, Tartuffe, All for Love, The Country Wife, Love for Love

An ideal introduction to plays and theater of the late 17th century in England and France that explored themes of sex, marriage, and society. Textual notes explain unfamiliar terms, allusions, and points of detail in the translations. A full introduction locates the plays in their cultural and political contexts.

List Price: $ 45.00
Price: $ 45.00

Rising from the Ruins: Roman Antiquities in Neoclassic Literature

The neoclassic tendency to write about the ruins of Rome was both an attempt to recapture the grandeur of the ‘golden age’ of man as well as a lament for the passing of a great civilization. John Dyer, who wrote ‘The Ruins of Rome’ in 1740, was largely responsible for the eighteenth-century revival of a unique subgenre of landscape poetry dealing with ruins of the ancient world. Few poems about the ruins had been written since ‘Antiquites de Rome’ in 1558 by Joachim Du Bellay. Dyer was one of first neoclassic poets to return to the decaying stones of a past society as a source of poetic inspiration and imagination. He views the relics as monuments of grandeur and greatness, but also of impending death and destruction. While following most of the rules and standards of neoclassicism – that of imitating nature and giving pleasure to a reader – Dyer also includes his personal reactions and emotions in ‘The Ruins of Rome’. The work is composed from the position of a poet who serves as interpreter and translator of the subject, a primary characteristic of ‘prospect’ poetry in the eighteenth century. Numerous other writers quickly followed Dyer’s example, including George Keate, William Whitehead and William Parsons. The tendency by these poets to write about the ruins of Rome from a subjective point of view was one of the strongest themes in what Northrop Frye has called the ‘Age of Sensibility’. Although the renewed interest in Roman ruins lasted well into the nineteenth century, influencing Romantic poets from Lord Byron to William Wordsworth, the evolution of this type of verse was a gradual process: it originated with Du Bellay’s poem, continued through the seventeenth-century paintings by Claude Lorrain and Salvator Rosa (along with the later art of Piranesi and Pannini), and

List Price: $ 52.99
Price: $ 52.99

Lectures on British Neoclassic Literature

Beginning in 1660 and ending in 1785, the Neoclassic Period in literature includes such great literary works as Jonathan Swift’s GULLIVER’S TRAVELS, Alexander Pope’s THE RAPE OF THE LOCK, and William Congreve’s THE WAY OF THE WORLD. This lecture book is intended primarily as a resource for college students who are studying English literature, but students at other levels may find it useful as well. Presented in clear, easy-to-understand prose, each lecture examines a work (or works) of literature in depth with a careful analysis of structure and literary style.

List Price: $ 20.00
Price: $ 20.00

A Neoclassic View of Plated Desserts: Grand Finales

“A Neoclassic View of Plated Desserts demonstrates both the subtle and theatrical pizzazz of a talented collective of visionaries.” -Andrew MacLauchlan Executive Pastry Chef, Coyote Cafe “A brilliant addition to Tish Boyle’s and Timothy Moriarty’s series of cookbooks. This dynamic duo has thoroughly translated the recipes of some of our country’s leading pastry chefs with immense ease and perfection. It is with enormous admiration that I recommend this cookbook to anyone searching for a greater knowledge of desserts.” -François Payard Owner, Payard Patisserie & Bistro Author, Simply Sensational Desserts “It is the purpose of a neoclassic dessert to isolate the integral elements of a time-honored classic and transform its components to produce a dessert with the grandeur demanded by today’s consumer. The pastry chefs who contributed to this book have provided recipes that do just that-and they do it magnificently!” -Bo Friberg Chef/Instructor, The Culinary Institute of America at Greystone

List Price: $ 60.00
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