Plating for Gold - by Tish Boyle (Hardcover)
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<p/><br></br><p><b> Book Synopsis </b></p></br></br><p><i>Plating for Gold</i> 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, and Tropical Parfait; and Yin-Yang Flourless Chocolate Cake, as well as insight and advice from top pastry chefs on perfect plating.</p><p/><br></br><p><b> From the Back Cover </b></p></br></br><b>Award-winning plated desserts from the World and National Pastry Team Championships</b> <p>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.<br /> --<b>Chef Ewald Notter</b>, founder and Director of Education, Notter School of Pastry Arts, Orlando, Florida; author of <i>The Art of the Chocolatier</i> and <i>The Art of the Confectioner</i></p> <p> 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.<br /> --<b>Chef Jacquy Pfeiffer</b>, founder and Academic Dean, The French Pastry School, Chicago, Illinois</p> <p>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.<br /> --<b>Chef Sébastien Canonne</b>, MOF, founder and Academic Dean, The French Pastry School, Chicago, Illinois</p> <p> 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.<br /> --<b>Nick Malgieri</b>, author of <i>Bake!</i> and <i>The Modern Baker</i></p> <p>50 stunning plated desserts, including: </p> <ul> <li> <p>Strawberry Soup, Vanilla Panna Cotta Napoleon, and Almond Tartlet</p> </li> <li> <p>Hot Chocolate Soufflé, Ginger Mousse, and Tropical Parfait</p> </li> <li> <p>Yin-Yang Flourless Chocolate Cake</p> </li> <li> <p>Peach Melba Modern</p> </li> <li> <p>Chocolate Banana Caramel Crunch</p> </li> <li> <p>Apple Savarin with Mascarpone Cream and Cranberry Gelée</p> </li> <li> <p>Passion Fruit-Banana Parfait</p> </li> <li> <p>Rosebud Crème Brûlée with Strawberry Jelly and Champagne Rose Sorbet</p> </li> </ul><p/><br></br><p><b> About the Author </b></p></br></br><b>TISH BOYLE</b> is the editor of <i>Dessert Professional</i> magazine and the former editor of <i>Chocolatier</i>. She is the author of several books on baking and pastry, including <i>Chocolate Passion</i>, <i>Diner Desserts</i>, <i>The Good Cookie</i>, <i>The Cake Book</i>, and the Grand Finales series. Her articles and recipes have appeared in such publications as the <i>New York Times</i>, <i>Fine Cooking</i>, <i>Food & Wine</i>, and <i>Every Day with Rachael Ray</i>. An experienced pastry chef who trained at école de Cuisine La Varenne in Paris, she frequently serves as a judge in pastry competitions.
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