Book description
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 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.
- Includes advice on essential equipment, stocking your pastry
kitchen, and perfect flavor pairings to help you create your own
original recipes
- Features enticing full-color photographs of finished desserts,
as well as hand-drawn sketches to illustrate plating techniques
and provide endless inspiration
- Offers 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.
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.
