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Plating for Gold
A Decade of Dessert Recipes from the World and National Pastry Team Championships
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Format: Hardback
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Plating for Gold
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Book Hero Magic created this recommendation. While it's new and still learning, it may not be perfect - your feedback is welcome! IS THIS YOUR NEXT READ?
Ideal for passionate home bakers and aspiring pastry chefs seeking to elevate their dessert presentation and master sophisticated recipes.
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See moreLearn 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.
Book Hero Magic formatted this description to make it easier to read. While it's new and
still learning, it may not be perfect - your
feedback is welcome!
Description
Plating for Gold features 50 award-winning recipes for spectacular desserts from renowned pastry chefs like Ewald Notter, Jacquy Pfeiffer, and Sebastien Cannone. Each recipe includes easy-to-follow, step-by-step instructions.
Discover unique creations such as Strawberry Soup, Vanilla Panna Cotta Napoleon, and Almond Tartlet. Delight in Hot Chocolate Soufflé, Ginger Mousse, and Tropical Parfait. Experience the excellence of Yin-Yang Flourless Chocolate Cake.
The book also offers insight and advice from top pastry chefs on perfect plating, providing both inspiration and guidance for your culinary adventures.
Book Details
INFORMATION
ISBN: 9781118059845
Publisher: John Wiley & Sons Inc
Format: Hardback
Date Published: 01 June 2012
Country: United States
Imprint: John Wiley & Sons Inc
Illustration: Photos: 0 B&W, 0 Color
Audience: General / adult, Professional and scholarly
DIMENSIONS
Spine width: 28.0mm
Width: 221.0mm
Height: 277.0mm
Weight: 1111g
Pages: 336
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 école de Cuisine La Varenne in Paris, she frequently serves as a judge in pastry competitions.
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