Customer Reviews

Grand Finales: A Neoclassic View of Plated Desserts

5 star:		(2)
4 star:		(2)
3 star:		(2)
2 star:		(0)
1 star:		(0)

 

 

I highly recommend this book to pastry professionals and students, skilled amateurs, and aficionados of fine food photography. As the pastry chef of a large Chicago hotel, I am frequently asked to create elaborate showpieces and spectacular plated desserts for banquets and VIPs. Inspiration for these creations is sometimes swallowed up by production demands. A Neoclassic View of Plated Desserts has been an invaluable resource for ideas, presentations and techniques. The photographs are not only dazzling, they are also instructive. The recipes are well-written and tested (measurement are in grams and ounces, too!). The sugar chapter alone (by Ewald Notter) makes the book worth buying.

I agree with the previous reviewer this book is not for beginners. BUT what a book! The recipies are great, and presentations wonderful. The portions, sometimes serving 20 need to be reduced, and measures are in weight (took me a minute with 10 oz eggs). If you're a veteran baker you'll have a book that challenges-- and rewards with plenty of wow appeal at your next dinner party.

I'm a pastry student. I bought this book because I needed ideas for my projects. This book presents classical desserts with a modern twist. A very useful resource.

the pictures are amazing and i yet haven't tried any of the recipes, but i bet they would be lovely. it's not really how to make everything, but some of these things will take some talent to plate up. i haven't seen any books on plated desserts besides the one by this author so i took the plunge and got all 3. i am looking for a book more based on different techniques used. these books show u more rare unusual things, and not much teaching involved.

I thought that this was a great book. As stated above; by other reviewers, this is not a beginner's book although not one that is entirely impossible for beginners to follow. I bought this book for reference for an upcoming ACF sanctioned event. I am rather new to this field but will be competing in it. It has many great ideas and alot of the deserts where displayed beautifully. The preparation of many garnishes where not explained but these are easily found on the internet.

I recommend this book to anyone looking to not just excel but have fun in the pastry field.

I feel that this book didn't project the pastry that people are interested in today. Pastry is like a fashion show, you put your best most tasteful and fashionable out to the public. The fashion is not overpowered by the accessories.. The dessert should be able to project itself alone.. In this book the desserts were lost among all the garnish..