Taking cues from works by Andy Warhol, Frida Kahlo, and Matisse, pastry chef Caitlin Freeman, of San Francisco’s Miette bakery and New York City’s Blue Bottle Coffee fame, creates a collection of uniquely delicious dessert recipes (with step-by-step assembly guides) that give readers all they need to make their own edible masterpieces. Freeman was inspired to bake by the confectionery paintings of California painter Wayne Thiebaud. After selling Miette in 2008, she started the pastry program at Blue Bottle Coffee Co. and co-authored The Blue Bottle Craft of Coffee (2012 Ten Speed Press). Her artistic creations for the Blue Bottle Café at the San Francisco Museum of Modern Art have been featured in The New York Times, design*sponge and more. From parfaits inspired by Luc Tuymans to icebox cakes inspired by Rineke Dijkstra (pictured above), try your hand at one of these creations. They’re not simple to make, but if you’re feeling inspired, while away an afternoon with this fun cookbook.