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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 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

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Détails sur le produit

Commentaires en ligne

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Amazon.com: 4.2 étoiles sur 5 32 commentaires
19 internautes sur 19 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Exhaustive - but flawed 18 août 2012
Par Terry A - Publié sur Amazon.com
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.
2 internautes sur 2 ont trouvé ce commentaire utile 
2.0 étoiles sur 5 the presentations in this book are pretty dated. imagine early food network sugar competitions 18 janvier 2017
Par Brandon - Publié sur Amazon.com
Format: Relié Achat vérifié
the presentations in this book are pretty dated. imagine early food network sugar competitions. entertaining and interesting, though not really contemporary. that being said there are a ton of base recipes that provide really great foundations for desserts.
5 internautes sur 5 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 great plated dessert book 30 avril 2013
Par chefbrady12 - Publié sur Amazon.com
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
1 internautes sur 1 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 ... dish with many techniques and recipes by some very good chefs. Visually the book is appeal but I ... 8 septembre 2016
Par customer - Publié sur Amazon.com
Format: Relié Achat vérifié
Very in depth book that covers the construction of a dish with many techniques and recipes by some very good chefs. Visually the book is appeal but I would say this book is for advanced chefs or pastry professional. This book is definitely one of my personal favorite pastry or plating inspiration books.
1 internautes sur 1 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 this book is a wonderful illustration of proper plating techniques 10 décembre 2016
Par Amazon Customer - Publié sur Amazon.com
Format: Relié Achat vérifié
For professional culinarians, this book is a wonderful illustration of proper plating techniques, as well as, different products and use. I would highly recommend this book to professionals seeking ideas and/or wanting to expand their repertoire.
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