Leah Rosenberg: Modern Art Desserts

Modern Art Desserts: Recipes for Cakes, Cookies, Confections, and Frozen Treats Based on Iconic Works of Art
Ten Speed Press, 2013
Hardcover, 224 pages, $25

This book features recipes developed for SFMOMA’s fifth-floor Blue Bottle Café by CCA alumna Leah Rosenberg (MFA 2008), who is head pastry chef there.

The desserts are modeled after well-known modern and contemporary artworks, for instance a fudge pop based on an Ellsworth Kelly sculpture, a pristinely segmented cake fashioned after Mondrian, and works by Andy Warhol, Frida Kahlo, Henri Matisse Cindy Sherman, Henri Matisse, Jeff Koons, Roy Lichtenstein, Richard Avedon, and Wayne Thiebaud.

In this book, the 27 different recipes for cookies, parfait, ice pops, ice cream, cakes, and inventive drinks (with step-by-step assembly guide adapted for home bakers) are accompanied by beautiful full-color photography and, for each dessert, a museum curator’s perspective on the original piece.

Read more about Rosenberg's involvement in the recipes »