Caitlin Freeman’s "Modern Art Desserts" bridges the gap between visual art and pastry, transforming iconic 20th-century masterpieces from the SFMOMA collection into edible, structurally precise creations. Inspired by her tenure at Blue Bottle Coffee, the book features complex recipes—such as the Mondrian cake and Thiebaud-inspired cakes—that focus on artistic texture, color, and geometric precision. More information on this, and other culinary titles, can be found via online retailers like Booklady Cooks.