Présentation de l'éditeur
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.
Quatrième de couverture
Award–winning plated desserts from the World and National Pastry Team Championships
"Thank you, Tish Boyle, for providing a new source of inspiration for pastry chefs worldwide. This book documents the mastery of technique, wealth of experience, and creativity needed to succeed in pastry competition at the highest level."
Chef Ewald Notter, founder and Director of Education, Notter School of Pastry Arts, Orlando, Florida; author of The Art of the Chocolatier and The Art of the Confectioner
" In this tribute to the competitive pastry arts, Tish Boyle illuminates the process of creating edible masterpieces from conception to execution. Her words and recipes go to lengths to illustrate the Pastry Team Championships in a way that makes this an accessible manual for professionals and enthusiasts alike."
Chef Jacquy Pfeiffer, founder and Academic Dean, The French Pastry School, Chicago, Illinois
"Tish Boyle brings this rigorous pastry competition to life: from her introduction of the Pastry Team Championships to the recipes for the winning desserts. This will make a good study for any chef who is considering entering a competition or any amateur looking for insight into this world of haute pâtisserie."
Chef Sébastien Canonne, MOF, founder and Academic Dean, The French Pastry School, Chicago, Illinois
" Aside from her considerable talent as a writer of her own recipes, Tish Boyle can take a chef′s complex plated dessert and turn it into an understandable and doable recipe like no one else today. Plating for Gold is not only a book of great desserts, but also a notable collection of contemporary techniques, flavors, and presentations; every pastry chef should have a copy."
Nick Malgieri, author of Bake! and The Modern Baker
50 stunning plated desserts, including:
Strawberry Soup, Vanilla Panna Cotta Napoleon, and Almond Tartlet
Hot Chocolate Soufflé, Ginger Mousse, and Tropical Parfait
Yin–Yang Flourless Chocolate Cake
Peach Melba Modern
Chocolate Banana Caramel Crunch
Apple Savarin with Mascarpone Cream and Cranberry Gelée
Passion Fruit Banana Parfait
Rosebud Crème Brûlée with Strawberry Jelly and Champagne Rose Sorbet