Plating for gold : a decade of dessert from the World and National Pastry Team Championships / Tish Boyle.

By:

Boyle, Tish [author.]

Contributor(s):

Schneider, Michael, 1950-

Material type: Text

text

Media type:

unmediated

Carrier type:

volume

ISBN:

1118059840
9781118059845

Subject(s):

Genre/Form:

Cookbooks

DDC classification:

641.86 23

LOC classification:

TX773 .B694 2012

Contents:

Introduction -- Recommended equipment -- Ingredients -- Plating for points -- Plated dessert flavor pairing guide -- The recipes -- Basic garnish recipes.

Summary: 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.

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Holdings
Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Book	City Campus City Campus Main Collection	641.86 BOY (Browse shelf(Opens below))	1	Available		A516984B

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Previous	641.86 BAU Au coeur des saveurs /	641.86 BAU Sweet cuisine /	641.86 BER L'ʹeveil des sens : Toute la sensualitʹe du gout = All the pleasures of flavour = Toda la sensualidad del sabor /	641.86 BOY Plating for gold : a decade of dessert from the World and National Pastry Team Championships /	641.86 BRA The notebooks of Michel Bras. Desserts.	641.86 CAK Délices créoles. exotic desserts from the French Caribbean / Cakes :	641.86 CEC The wine lover's dessert cookbook : recipes and pairings for the perfect glass of wine /	Next

Includes index.

Introduction -- Recommended equipment -- Ingredients -- Plating for points -- Plated dessert flavor pairing guide -- The recipes -- Basic garnish recipes.

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.

Machine converted from AACR2 source record.

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