Plating for Gold
A Decade of Dessert Recipes from the World and National Pastry Team Championships
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|Format:||Electronic Book Text, 336 pages|
|Other Information: ||illustrations|
|Published In: ||United States, 14 March 2012|
Learn to create plated desserts like a master, with recipes from the World and National Pastry Team Championships
Considered the Olympics of the pastry arts, the World and National Pastry Championships were founded by Michael Schneider in 1999. Since then, it has grown into the United States' most prestigious and popular pastry competition, aired annually on TLC. Now, in "Plating for Gold," pastry chef Tish Boyle presents the most spectacular dessert recipes from the first decade of the competition and shows how you can recreate the same award-winning desserts in your own kitchen.
"Plating for Gold" includes 50 recipes for absolutely spectacular desserts created by expert pastry chefs like Ewald Notter, Jacquy Pfeiffer, and Sebastien Cannone, all presented in easy-to-follow, step-by-step instructions. You'll find whimsical and delicious one-of-a-kind recipes like Strawberry Soup, Vanilla Panna Cotta Napoleon, and Almond Tartlet; Hot Chocolate Souffle, Ginger Mousse, and Tropical Parfait; and Yin-Yang Flourless Chocolate Cake, as well as insight and advice from top pastry chefs on perfect plating.Includes advice on essential equipment, stocking your pastry kitchen, and perfect flavor pairings to help you create your own original recipesFeatures enticing full-color photographs of finished desserts, as well as hand-drawn sketches to illustrate plating techniques and provide endless inspirationOffers a behind-the-scenes look at the world of pastry competition, with candid photos and insider advice from some of today's best pastry chefs
Whether you aspire to compete with the best at the Pastry Team Championships or simply want to impress guests at your next big dinner party, "Plating for Gold" is the gold standard in dessert cookbooks.
About the Author
TISH BOYLE is the editor of "Dessert Professional" magazine and the former editor of "Chocolatier." She is the author of several books on baking and pastry, including "Chocolate Passion," "Diner Desserts," "The Good Cookie," "The Cake Book," and the Grand Finales series. Her articles and recipes have appeared in such publications as the "New York Times," "Fine Cooking," "Food & Wine," and "Every Day with Rachael Ray." An experienced pastry chef who trained at ecole de Cuisine La Varenne in Paris, she frequently serves as a judge in pastry competitions.
|Publisher: ||John Wiley & Sons|