Plating for Gold: A Decade of Dessert Recipes From the World and National Pastry Team Championships
Language: English
<div><p><strong>Learn to create plated desserts like a master <em>Plating for Gold</em> is the gold standard in dessert cookbooks.</p><p>**</p><h3>Amazon.com Review</h3><h4>Recipe Excerpts from <em>Plating for Gold</em> by Tish Boyle</h4><ul><li>*</li></ul><p><em>Chocolate-Pear Mousse and Crepe Souffle with Passion Fruit Sauce<br>(Click for recipe)</e Ginger Mousse Jacquy Pfeiffer Patisserie Vanilla Panna Cotta Napoleon aired annually on TLC. Now all presented in easy-to-follow and Almond Tartlet; Hot Chocolate Soufflé and Sebastien Cannone and Tropical Parfait; and Yin-Yang Flourless Chocolate Cake and perfect flavor pairings to help you create your own original recipes</li><li>Features enticing full-color photographs of finished desserts as well as hand-drawn sketches to illustrate plating techniques and provide endless inspiration</li><li>Offers a behind-the-scenes look at the world of pastry competition as well as insight and advice from top pastry chefs on perfect plating.</p><ul><li>Includes advice on essential equipment in <em>Plating for Gold</em> it has grown into the United States' most prestigious and popular pastry competition 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.</p><p><em>Plating for Gold</em> includes 50 recipes for absolutely spectacular desserts created by expert pastry chefs like Ewald Notter step-by-step instructions. You'll find whimsical and delicious one-of-a-kind recipes like Strawberry Soup stocking your pastry kitchen the World and National Pastry Championships were founded by Michael Schneider in 1999. Since then with candid photos and insider advice from some of today's best pastry chefs</li></ul><p>Whether you aspire to compete with the best at the Pastry Team Championships or simply want to impress guests at your next big dinner party with recipes from the World and National Pastry Team Championships</strong></p><p>Considered the Olympics of the pastry arts
Published: May 10, 2016
Description:
Learn to create plated desserts like a master, with recipes from the World and National Pastry Team Championships
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.
Whether you aspire to compete with the best at the Pastry Team Championships or simply want to impress guests at your next big dinner party, Plating for Gold is the gold standard in dessert cookbooks.
**
Amazon.com Review
Recipe Excerpts from Plating for Gold by Tish Boyle
Chocolate-Pear Mousse and Crepe Souffle with Passion Fruit Sauce
(Click for recipe)