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Plating for Gold: A Decade of Dessert Recipes from the World and National Pastry Team Championships (Anglais) Relié – 1 juin 2012

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Descriptions du produit

Présentation de l'éditeur

Learn to create plated desserts like a master, with recipes fromthe World and National Pastry Team Championships

Considered the Olympics of the pastry arts, the World andNational Pastry Championships were founded by Michael Schneider in1999. Since then, it has grown into the United States′ mostprestigious and popular pastry competition, aired annually on TLC.Now, in Plating for Gold, pastry chef Tish Boyle presentsthe most spectacular dessert recipes from the first decade of thecompetition and shows how you can recreate the same award–winningdesserts in your own kitchen.

Plating for Gold includes 50 recipes for absolutelyspectacular desserts created by expert pastry chefs like EwaldNotter, Jacquy Pfeiffer, and Sebastien Cannone, all presented ineasy–to–follow, step–by–step instructions. You′ll find whimsicaland delicious one–of–a–kind recipes like Strawberry Soup, VanillaPanna Cotta Napoleon, and Almond Tartlet; Hot ChocolateSoufflé, Ginger Mousse, and Tropical Parfait; and Yin–YangFlourless Chocolate Cake, as well as insight and advice from toppastry chefs on perfect plating.

  • Includes advice on essential equipment, stocking your pastrykitchen, and perfect flavor pairings to help you create your ownoriginal recipes
  • Features enticing full–color photographs of finished desserts,as well as hand–drawn sketches to illustrate plating techniques andprovide endless inspiration
  • Offers a behind–the–scenes look at the world of pastrycompetition, with candid photos and insider advice from some oftoday′s best pastry chefs

Whether you aspire to compete with the best at the Pastry TeamChampionships or simply want to impress guests at your next bigdinner party, Plating for Gold is the gold standard indessert cookbooks.

Quatrième de couverture

Award–winning plated desserts from the World and National PastryTeam Championships

"Thank you, Tish Boyle, for providing a new source ofinspiration for pastry chefs worldwide. This book documents themastery of technique, wealth of experience, and creativity neededto 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 TheArt of the Chocolatier and The Art of theConfectioner

" In this tribute to the competitive pastry arts, Tish Boyleilluminates the process of creating edible masterpieces fromconception to execution. Her words and recipes go to lengths toillustrate the Pastry Team Championships in a way that makes thisan accessible manual for professionals and enthusiastsalike."
Chef Jacquy Pfeiffer, founder and Academic Dean, TheFrench Pastry School, Chicago, Illinois

"Tish Boyle brings this rigorous pastry competition to life:from her introduction of the Pastry Team Championships to therecipes for the winning desserts. This will make a good study forany chef who is considering entering a competition or any amateurlooking for insight into this world of hautepâtisserie."
Chef Sébastien Canonne, MOF, founder andAcademic Dean, The French Pastry School, Chicago, Illinois

" Aside from her considerable talent as a writer of her ownrecipes, Tish Boyle can take a chef′s complex plated dessert andturn it into an understandable and doable recipe likeno one else today. Plating for Gold is not only a book of greatdesserts, but also a notable collection of contemporary techniques,flavors, and presentations; every pastry chef should have acopy."
Nick Malgieri, author of Bake! and TheModern Baker

50 stunning plated desserts, including:

  • Strawberry Soup, Vanilla Panna Cotta Napoleon, and AlmondTartlet

  • Hot Chocolate Soufflé, Ginger Mousse, and TropicalParfait

  • 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 andChampagne Rose Sorbet

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Commentaires client les plus utiles sur (beta) 25 commentaires
12 internautes sur 12 ont trouvé ce commentaire utile 
Exhaustive - but flawed 18 août 2012
Par Terry Aley - Publié sur
Format: Relié Achat vérifié
Anyone who wants to be an upper tier pastry chef would be advised to purchase this book for the exhaustive photos and recipes. There's no better idea source for artistic inspiration than this book. Because of this, I have to give it 5 stars. What I don't like about this book is that probably the most interesting parts of these creations are the chocolate and pulled sugar decorations. That's why I bought the book. So of course I want to know how to make those. But each time I saw something I wanted to make, it referred me to page 308 where there is a basic sugar syrup recipe. And that's it. So I make the recipe, then what?? I realize it's a bit complicated, but even an overview would be appreciated. I have a general notion of how to make sugar art but I wanted insight on how each of those ornaments were made. There was thorough instruction on how to make the tuile ornaments, like the abstract wafer on the cover. If you want to tackle any of these recipes, you will need a lot of time, research and education. Unless you're already a gourmet pastry chef of the top level. Then this would be a good idea file. So if you're looking for nice photos of pulled sugar and chocolate, this is great. If you're looking for a manual on how to make pulled sugar ornaments, this won't work.
4 internautes sur 4 ont trouvé ce commentaire utile 
Just in Time for This Year's Olympic Fever 21 juin 2012
Par Dee Long - Publié sur
Format: Relié
We didn't know the extent ofthe many World and National Pastry Team Champtionships that existed prior to being introduced to this lovely volume, but each of the winners certainly deserves their well-deserved medals and laurel wreaths. The ingenuity and complexity of the desserts featured here are simply amazing. If the reader is up to the challenge of reproducing any of these stunning desserts in their own homes, detailed assembly instructions are provided, along with recipe directions in both grams and ounces. The desserts featured in Plating for Gold are sophisticated, minimalist,creative and in many cases one of a kind. So if you want to wow your guests with something more than creme brulee at your next party, Plating for Gold is for you!
3 internautes sur 3 ont trouvé ce commentaire utile 
great plated dessert book 30 avril 2013
Par chefbrady12 - Publié sur
Format: Relié Achat vérifié
THis is a great book, nothing in there is not to complicated to do, no crazy ingredients or techniques. Just the regular equipment, silicone pans, ice cream machine. Great detail on every dessert, plating illustrations, lots of pictures, great desserts in here. 30 bucks well spent, I have taken a couple of things out of here for my dessert menu as we speak
3 internautes sur 3 ont trouvé ce commentaire utile 
Very practical cook book, specially for our purposes in catering the final touch of a service. 3 janvier 2013
Par Andrés Homero Arras Jurado - Publié sur
Format: Relié Achat vérifié
Technically quite laborious, but easy to understand, and try them in our catering. We will try to apply . The recipes are clear and the ingredients (mostly) easy to find in our piece of earth, as well as the way the dessert is set up for plating, causing a whoau!.
2 internautes sur 2 ont trouvé ce commentaire utile 
worth everything i paid for it 25 juillet 2013
Par jw - Publié sur
Format: Relié Achat vérifié
This book helped me pass my finals in my first semester of pastry. Photos are beautiful & every recipe I tried was easy & looked great. If you do nothing but look att the plating you will love this book.
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