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Plating for Gold: A Decade of Dessert Recipes from the World and National Pastry Team Championships Hardcover – June 13, 2012
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Recipe Excerpts from Plating for Gold by Tish Boyle
From the Inside Flap
With Plating for Gold, you can re-create these stunning masterpieces in your own kitchen—whether you're a professional, an aspiring pastry chef, or a dedicated home baker. Pastry chef Tish Boyle presents a collection of the best plated dessert recipes from the first decade of this prestigious championship along with step-by-step guidance, helpful line drawings to illustrate plating techniques, and gorgeous full-color photographs of the finished masterpieces.
You'll find one-of-a-kind recipes created by renowned pastry chefs like Ewald Notter, Jacquy Pfeiffer, and Sébastien Canonne, as well as professional insight and advice on building flavor and plating for perfection. Recipes include delightful creations such as Team Schoenbeck's Fracheur de Cavaillon, an innovative combination including poached tomato and ice wine granité; Team Lhuillier's intricate Coconut Cream with Strawberry Confit and Fromage Blanc Ice Cream, featuring bright flavors and delicate filled honey tuiles; and Team China's offering of Litchi Cream with Red Fruit Compote, with unexpected floral undertones highlighting its exotic flavor profile.
While you experiment with these amazing recipes, you'll master fundamental elements of the pastry chef's art, from cakes, sorbets, and mousses to sauces, syrups, and tuiles. The book also includes practical guides to flavor pairing, essential kitchen equipment, and choosing the best ingredients, as well as expert advice on creating beautifully composed plates. Meanwhile, candid pho-tographs of pastry chefs in action give you a behind-the-scenes look at competition at the highest level.
Whether you aspire to compete with the best at next year's championships or simply want to amaze and delight guests at your next big dinner party, Plating for Gold is the absolute gold standard in dessert cookbooks.
Top Customer Reviews
If you are keeping up with whats going on with the pastry championships right now, you might be not so happy either.
I'm more interested in whats going on with modern pastry and some recipes here are just very old fashion (from nominated teams back in 2000) and some of the illustrations and plating styles are just very dated, although some basic recipes are good, the last part of the book is not so bad, talking about flavor combinations and somehow interesting recipes, but I prefer much more elegant and modern presentations.
Although, if you are a beginner i do recommend this book, a good guideline, good illustrations, very explanatory, good simple to follow recipes, good explanation on basic techniques.
If you're a new or young pastry chef - this books is indispensable. You can look up recipes for virtually anything that interests you - and get an idea of how they are made, the method and ingredients - and then use this knowledge to create your own recipes.
Most Recent Customer Reviews
great recipes, could use more illustrations but I get the plating ideas .Published 20 months ago by Marilynn
Is a good guide for the people who create desserts not just for any competence but also for restaurants or own knowledge.Published 20 months ago by Beluma Castillo Martinez