Talk about San Francisco's renowned Museum of Modern Art and at some point, the conversation will turn to Mondrian: the artist, the paintings and, of course, the cake.
It's what put the Blue Bottle Cafe at SFMOMA -- and pastry chef Caitlin Freeman -- on the map, but it's just one of scores of her art-inspired desserts. Each served at the cafe is tied to a work of art in the permanent collection or in a visiting exhibit. These are five of the most famous, and they're all featured, along with recipes and assembly instructions, in Freeman's new book, "Modern Art Desserts" (Ten Speed Press, $25, 216 pages):
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