Prestige des Grands Chefs Dessert is the grand finale of a great meal. To make a memorable lasting impression, the dessert must excite all the senses: above all it must taste delicious but it should also have texture, a lovely aroma and be beautiful to look at. A «designer dessert», which each individual serving arranged with care and purpose on an attractive plate and cleverly decorated, is a stunning way to finish a dining experience. Talented pastry chef and teacher, Philippe Durand has developed many new ideas and methods for presenting «plated desserts». He has analyzed all the components necessary for creating dazzling presentations of individual desserts arranged artistically on a plate. These innovative dishes will inspire restaurant chefs and caterers as well as home cooks who love to entertain. This book is presented in three sections. The first section illustrates the principles of style, technique and decoration necessary for the successful presentation of an individual dessert. The main part consists of dessert «formulas», grouped according to the main ingredient, along with photographs to help achieve the same stunning results. The basic recipes and techniques for making the desserts in the main section are given at the end. Restaurant chefs will find desserts to make ahead in quantity that are easily assembled to order. There are innovative ideas for combining colorful and flavorful ingredients that will inspire pastry shop owners and caterers. And for the talented home cook who wants to serve a dazzling, decorated dessert to guests, this book offers many delicious possibilities.
Book Description
Editorial Reviews
From the Publisher
From master pastry chef, Philippe Durand, here are recipes for 70 devilishly delectable plated desserts and dozens of magnificent ideas for decorating with fruits, chocolate, cooked sugar, sauces, glazes, cookies and pastries. For easy reference, the recipes are organized by main ingredient, such as Fresh Fruits, Nuts and Chocolate. Featuring 600 color photographs and 10 exquisite watercolors, this volume is a valuable resource for dessert lovers and a rich confection for the eyes.
From the Back Cover
Prestige des Grands Chefs Dessert is the grand finale of a great meal. To make a memorable lasting impression, the dessert must excite all the senses: above all it must taste delicious but it should also have texture, a lovely aroma and be beautiful to look at. A «designer dessert», which each individual serving arranged with care and purpose on an attractive plate and cleverly decorated, is a stunning way to finish a dining experience. Talented pastry chef and teacher, Philippe Durand has developed many new ideas and methods for presenting «plated desserts». He has analyzed all the components necessary for creating dazzling presentations of individual desserts arranged artistically on a plate. These innovative dishes will inspire restaurant chefs and caterers as well as home cooks who love to entertain. This book is presented in three sections. The first section illustrates the principles of style, technique and decoration necessary for the successful presentation of an individual dessert. The main part consists of dessert «formulas», grouped according to the main ingredient, along with photographs to help achieve the same stunning results. The basic recipes and techniques for making the desserts in the main section are given at the end. Restaurant chefs will find desserts to make ahead in quantity that are easily assembled to order. There are innovative ideas for combining colorful and flavorful ingredients that will inspire pastry shop owners and caterers. And for the talented home cook who wants to serve a dazzling, decorated dessert to guests, this book offers many delicious possibilities.
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Most Helpful Customer Reviews
1 of 1 people found the following review helpful:
4.0 out of 5 stars
Lots of great information,
This review is from: Designer Desserts (Hardcover)
I like how this book is done in three parts, But it takes some getting used to. First section is step by step techniques, i.e. Sugar work, and chocolate work and such. The second part is the plate designing, and third are the recipes.MOST professional dessert books have only one picture and a recipe, making it hard to follow or duplicate. This book has many pictures for each dessert along with diagrames of said dessert. This is almost like a Dessert text book, but in a good way. The techniques are advanced, so I would not recommend this for a new cook. My biggest complaint is that the pictures are not the best quality and they look like a low res digital camera was used. They are shadowy, grainy, and dark. (The little doodle drawings with each dessert were of better quality) Otherwise this book is a five star for me. - Best dessert book I own!
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Inside This Book
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First Sentence:
The moment has finally arrived to have dessert, why not make it a feast for the eyes as well as the palate?! Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
fresh cheese mousse, dark covering chocolate, make the chocolate disks, praline dome, white chocolate disks, chestnut mice, melted covering chocolate, white covering chocolate, clear jelly glaze, rum sabayon, sweet pie pastry, raspberry caramel sauce, licorice parfait, little caramel sauce, chopped nougatine, sponge cake moistened, glaze piped, chocolate twigs, almond sponge cake, coconut sponge cake, gratin mixture, pistachio bavarian, caramelized apricots, pastry comb, chocolate triangles Key Phrases - Capitalized Phrases (CAPs): (learn more)
Grand Marnier, Ingredients Decoration, Presentation Same, Procedure Make, Pear Tart, Procedure Line, Fresh Fruit Charlotte, Presentation Use, Procedure Cut, Ingredients Sweet, Banana Dome, Coffee Charlotte, Floating Island, Ingredients Hazelnut, Procedure Pipe, Procedure Place, Apple Log Cake, Armagnac Parfait, Banana Gratin, Caramelized Bananas, Chocolate Licorice Tart, Coffee Desserts, Granny Smith Sorbet, Harlequin Tart, Ingredients Chocolate New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Front Flap | First Pages | Back Flap | Back Cover | Surprise Me!
The moment has finally arrived to have dessert, why not make it a feast for the eyes as well as the palate?! Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
fresh cheese mousse, dark covering chocolate, make the chocolate disks, praline dome, white chocolate disks, chestnut mice, melted covering chocolate, white covering chocolate, clear jelly glaze, rum sabayon, sweet pie pastry, raspberry caramel sauce, licorice parfait, little caramel sauce, chopped nougatine, sponge cake moistened, glaze piped, chocolate twigs, almond sponge cake, coconut sponge cake, gratin mixture, pistachio bavarian, caramelized apricots, pastry comb, chocolate triangles Key Phrases - Capitalized Phrases (CAPs): (learn more)
Grand Marnier, Ingredients Decoration, Presentation Same, Procedure Make, Pear Tart, Procedure Line, Fresh Fruit Charlotte, Presentation Use, Procedure Cut, Ingredients Sweet, Banana Dome, Coffee Charlotte, Floating Island, Ingredients Hazelnut, Procedure Pipe, Procedure Place, Apple Log Cake, Armagnac Parfait, Banana Gratin, Caramelized Bananas, Chocolate Licorice Tart, Coffee Desserts, Granny Smith Sorbet, Harlequin Tart, Ingredients Chocolate New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Front Flap | First Pages | Back Flap | Back Cover | Surprise Me!
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