Plating for Gold

Name: Plating for Gold
Brand: Unknown
SKU: 9781118059845
Price: 110.99 NZD
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A Decade of Dessert Recipes from the World and National Pastry Team Championships

By Tish Boyle

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Summary

Plating for Gold offers 50 award-winning dessert recipes from renowned pastry chefs such as Ewald Notter, Jacquy Pfeiffer, and Sebastien Cannone. It provides easy-to-follow, step-by-step instructions for unique creations like Strawberry Soup, Vanilla Panna Cotta Napoleon, and Yin-Yang Flourless Chocolate Cake. The book also shares valuable insights on perfect dessert plating from top professionals.
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Format: Hardback

$110⁹⁹

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Plating for Gold

$110⁹⁹

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Ideal for passionate home bakers and aspiring pastry chefs seeking to elevate their dessert presentation and master sophisticated recipes.

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.

Description

Plating for Gold features 50 award-winning recipes for spectacular desserts from renowned pastry chefs like Ewald Notter, Jacquy Pfeiffer, and Sebastien Cannone. Each recipe includes easy-to-follow, step-by-step instructions.

Discover unique creations such as Strawberry Soup, Vanilla Panna Cotta Napoleon, and Almond Tartlet. Delight in Hot Chocolate Soufflé, Ginger Mousse, and Tropical Parfait. Experience the excellence of Yin-Yang Flourless Chocolate Cake.

The book also offers insight and advice from top pastry chefs on perfect plating, providing both inspiration and guidance for your culinary adventures.

Book Details

INFORMATION

ISBN: 9781118059845

Publisher: John Wiley & Sons Inc

Format: Hardback

Date Published: 01 June 2012

Country: United States

Imprint: John Wiley & Sons Inc

Illustration: Photos: 0 B&W, 0 Color

Audience: General / adult, Professional and scholarly

DIMENSIONS

Spine width: 28.0mm

Width: 221.0mm

Height: 277.0mm

Weight: 1111g

Pages: 336

Collections

Cook Books & Recipes Cooking & Food Education & Reference Engineering, Technology & Agriculture Non-Fiction Science & Nature Tish Boyle

About the Author

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.