Ebook Download Plating for Gold: A Decade of Dessert Recipes from the World and National Pastry Team Championships, by Tish Boyle
From the combo of knowledge as well as activities, somebody can boost their skill and also capacity. It will lead them to live and function better. This is why, the students, workers, or perhaps employers ought to have reading behavior for publications. Any book Plating For Gold: A Decade Of Dessert Recipes From The World And National Pastry Team Championships, By Tish Boyle will give specific knowledge to take all perks. This is just what this Plating For Gold: A Decade Of Dessert Recipes From The World And National Pastry Team Championships, By Tish Boyle tells you. It will add more expertise of you to life and function far better. Plating For Gold: A Decade Of Dessert Recipes From The World And National Pastry Team Championships, By Tish Boyle, Try it and show it.
Plating for Gold: A Decade of Dessert Recipes from the World and National Pastry Team Championships, by Tish Boyle
Ebook Download Plating for Gold: A Decade of Dessert Recipes from the World and National Pastry Team Championships, by Tish Boyle
Discover the secret to enhance the lifestyle by reading this Plating For Gold: A Decade Of Dessert Recipes From The World And National Pastry Team Championships, By Tish Boyle This is a sort of publication that you require now. Besides, it can be your favorite publication to read after having this book Plating For Gold: A Decade Of Dessert Recipes From The World And National Pastry Team Championships, By Tish Boyle Do you ask why? Well, Plating For Gold: A Decade Of Dessert Recipes From The World And National Pastry Team Championships, By Tish Boyle is a publication that has different unique with others. You might not need to understand which the author is, just how famous the job is. As smart word, never ever judge the words from who speaks, however make the words as your good value to your life.
Do you ever before understand the book Plating For Gold: A Decade Of Dessert Recipes From The World And National Pastry Team Championships, By Tish Boyle Yeah, this is a really intriguing publication to read. As we informed recently, reading is not sort of commitment task to do when we have to obligate. Reviewing ought to be a behavior, a good habit. By checking out Plating For Gold: A Decade Of Dessert Recipes From The World And National Pastry Team Championships, By Tish Boyle, you could open up the new world and obtain the power from the globe. Every little thing could be gained with guide Plating For Gold: A Decade Of Dessert Recipes From The World And National Pastry Team Championships, By Tish Boyle Well briefly, e-book is very powerful. As exactly what we provide you here, this Plating For Gold: A Decade Of Dessert Recipes From The World And National Pastry Team Championships, By Tish Boyle is as one of reading e-book for you.
By reviewing this book Plating For Gold: A Decade Of Dessert Recipes From The World And National Pastry Team Championships, By Tish Boyle, you will obtain the best point to get. The brand-new point that you don't require to spend over cash to get to is by doing it by yourself. So, just what should you do now? Go to the web link web page and download the book Plating For Gold: A Decade Of Dessert Recipes From The World And National Pastry Team Championships, By Tish Boyle You can obtain this Plating For Gold: A Decade Of Dessert Recipes From The World And National Pastry Team Championships, By Tish Boyle by on-line. It's so simple, right? Nowadays, innovation really supports you tasks, this on the internet e-book Plating For Gold: A Decade Of Dessert Recipes From The World And National Pastry Team Championships, By Tish Boyle, is also.
Be the very first to download this book Plating For Gold: A Decade Of Dessert Recipes From The World And National Pastry Team Championships, By Tish Boyle and also let read by coating. It is very simple to review this e-book Plating For Gold: A Decade Of Dessert Recipes From The World And National Pastry Team Championships, By Tish Boyle because you do not need to bring this printed Plating For Gold: A Decade Of Dessert Recipes From The World And National Pastry Team Championships, By Tish Boyle anywhere. Your soft file book can be in our gizmo or computer so you can enjoy checking out everywhere and also every single time if needed. This is why great deals varieties of individuals also check out guides Plating For Gold: A Decade Of Dessert Recipes From The World And National Pastry Team Championships, By Tish Boyle in soft fie by downloading and install the book. So, be one of them who take all advantages of reading guide Plating For Gold: A Decade Of Dessert Recipes From The World And National Pastry Team Championships, By Tish Boyle by on-line or on your soft file system.
Plating for Gold features 50 award-winning recipes for spectacular desserts from pastry chefs like Ewald Notter, Jacquy Pfeiffer, and Sebastien Cannone. Each recipe has easy-to-follow, step-by-step instructions, and you will discover one-of-a-kind recipes like: Strawberry Soup, Vanilla Panna Cotta Napoleon, and Almond Tartlet, Hot Chocolate Soufflé, Ginger Mousse, Tropical Parfait, and Yin-Yang Flourless Chocolate Cake, as well as insight and advice from top pastry chefs on perfect plating.
- Sales Rank: #720064 in eBooks
- Published on: 2012-04-25
- Released on: 2012-04-25
- Format: Kindle eBook
Amazon.com Review
Recipe Excerpts from Plating for Gold by Tish Boyle Chocolate-Pear Mousse and Crepe Souffle with Passion Fruit Sauce
(Click for recipe) Old El Paso
(Click for recipe) Volcanic Eruption
(Click for recipe)
From the Inside Flap
Since 1999, the World and National Pastry Team Championships have pitted teams of the world's best pastry chefs against each other in a competition to produce the most delectable and spectacular desserts ever imagined. Though the creations themselves may be whimsical and fun, the competition is serious, and the winning desserts are unmatched wonders of flavor and presentation.
With Plating for Gold, you can re-create these stunning masterpieces in your own kitchen—whether you're a professional, an aspiring pastry chef, or a dedicated home baker. Pastry chef Tish Boyle presents a collection of the best plated dessert recipes from the first decade of this prestigious championship along with step-by-step guidance, helpful line drawings to illustrate plating techniques, and gorgeous full-color photographs of the finished masterpieces.
You'll find one-of-a-kind recipes created by renowned pastry chefs like Ewald Notter, Jacquy Pfeiffer, and Sébastien Canonne, as well as professional insight and advice on building flavor and plating for perfection. Recipes include delightful creations such as Team Schoenbeck's Fracheur de Cavaillon, an innovative combination including poached tomato and ice wine granité; Team Lhuillier's intricate Coconut Cream with Strawberry Confit and Fromage Blanc Ice Cream, featuring bright flavors and delicate filled honey tuiles; and Team China's offering of Litchi Cream with Red Fruit Compote, with unexpected floral undertones highlighting its exotic flavor profile.
While you experiment with these amazing recipes, you'll master fundamental elements of the pastry chef's art, from cakes, sorbets, and mousses to sauces, syrups, and tuiles. The book also includes practical guides to flavor pairing, essential kitchen equipment, and choosing the best ingredients, as well as expert advice on creating beautifully composed plates. Meanwhile, candid pho-tographs of pastry chefs in action give you a behind-the-scenes look at competition at the highest level.
Whether you aspire to compete with the best at next year's championships or simply want to amaze and delight guests at your next big dinner party, Plating for Gold is the absolute gold standard in dessert cookbooks.
From the Back Cover
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
Most helpful customer reviews
14 of 14 people found the following review helpful.
Exhaustive - but flawed
By Terry A
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 of 4 people found the following review helpful.
Just in Time for This Year's Olympic Fever
By Dee Long
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 of 3 people found the following review helpful.
great plated dessert book
By chefbrady12
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
Plating for Gold: A Decade of Dessert Recipes from the World and National Pastry Team Championships, by Tish Boyle PDF
Plating for Gold: A Decade of Dessert Recipes from the World and National Pastry Team Championships, by Tish Boyle EPub
Plating for Gold: A Decade of Dessert Recipes from the World and National Pastry Team Championships, by Tish Boyle Doc
Plating for Gold: A Decade of Dessert Recipes from the World and National Pastry Team Championships, by Tish Boyle iBooks
Plating for Gold: A Decade of Dessert Recipes from the World and National Pastry Team Championships, by Tish Boyle rtf
Plating for Gold: A Decade of Dessert Recipes from the World and National Pastry Team Championships, by Tish Boyle Mobipocket
Plating for Gold: A Decade of Dessert Recipes from the World and National Pastry Team Championships, by Tish Boyle Kindle
