Plating for Gold: A Decade of Dessert Recipes from the World and National Pastry Team Championships

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Tish Boyle (École de Cuisine La Varenne, France) Michael Schneider

Plating for Gold

A Decade of Dessert Recipes from the World and National Pastry Team Championships

Tish Boyle (École de Cuisine La Varenne, France), Michael Schneider

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Hardback

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English

John Wiley & Sons Inc
25 May 2012

Hotel & catering trades; Desserts

Plating for Gold features 50 award-winning recipes for spectacular desserts from pastry chefs like Ewald Notter, Jacquy Pfeiffer, and Sebastien Cannone. Each recipe has easy-to-follow, step-by-step instructions, and you will discover one-of-a-kind recipes like Strawberry Soup, Vanilla Panna Cotta Napoleon, and Almond Tartlet; Hot Chocolate Soufflé, Ginger Mousse, and Tropical Parfait; and Yin-Yang Flourless Chocolate Cake, as well as insight and advice from top pastry chefs on perfect plating.

By: Tish Boyle (École de Cuisine La Varenne France), Michael Schneider
Imprint: John Wiley & Sons Inc
Country of Publication: United States
Dimensions: Height: 277mm, Width: 221mm, Spine: 28mm
Weight: 1.111kg
ISBN: 9781118059845
ISBN 10: 1118059840
Pages: 336
Publication Date: 25 May 2012
Audience: Professional and scholarly , General/trade , Undergraduate , ELT Advanced
Format: Hardback
Publisher's Status: Active

Introduction 1 Recommended Equipment 4 Ingredients 8 Plating For Points 20 Plated Dessert Flavor Pairing Guide 26 The Recipes 35 Basic Garnish Recipes 308 Sources 310 Acknowledgments 313 Index 314

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 école de Cuisine La Varenne in Paris, she frequently serves as a judge in pastry competitions.