Friday, April 26, 2013


This is wonderful. Caitlin Freeman, pastry chef at the Blue Bottle café at the San Francisco Museum of Modern Art, has a new book out called Modern Art Desserts: Recipes for Cakes, Cookies, Confections, and Frozen Treats Based on Iconic Works of Art, in which she translates the artwork she's surrounded by into edible masterpieces. Awesome. More about it here on brain pickings.

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