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Plating for Gold: A Decade of Dessert Recipes from the World and National Pastry Team Championships (Plating)

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Notă GoodReads:
en Limba Engleză Hardback – June 2012

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.

 

  • 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

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.

 

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Specificații

ISBN-13: 9781118059845
ISBN-10: 1118059840
Pagini: 336
Dimensiuni: 219 x 288 x 23 mm
Greutate: 1.18 kg
Editura: Wiley
Seria Plating

Locul publicării: Hoboken, United States

Public țintă

Working and aspiring chefs and pastry chefs, baking and pastry students, and ambitious home bakers seeking inspiration.

Textul de pe ultima copertă

Award–winning plated desserts from the World and National Pastry Team Championships "Thank you, Tish Boyle, for providing a new source of inspiration for pastry chefs worldwide. This book documents the mastery of technique, wealth of experience, and creativity needed to succeed in pastry competition at the highest level."
Chef Ewald Notter, founder and Director of Education, Notter School of Pastry Arts, Orlando, Florida; author of The Art of the Chocolatier and The Art of the Confectioner
" In this tribute to the competitive pastry arts, Tish Boyle illuminates the process of creating edible masterpieces from conception to execution. Her words and recipes go to lengths to illustrate the Pastry Team Championships in a way that makes this an accessible manual for professionals and enthusiasts alike."
Chef Jacquy Pfeiffer, founder and Academic Dean, The French Pastry School, Chicago, Illinois
"Tish Boyle brings this rigorous pastry competition to life: from her introduction of the Pastry Team Championships to the recipes for the winning desserts. This will make a good study for any chef who is considering entering a competition or any amateur looking for insight into this world of haute pâtisserie."
Chef Sébastien Canonne, MOF, founder and Academic Dean, The French Pastry School, Chicago, Illinois
" Aside from her considerable talent as a writer of her own recipes, Tish Boyle can take a chef′s complex plated dessert and turn it into an understandable and doable recipe like no one else today. Plating for Gold is not only a book of great desserts, but also a notable collection of contemporary techniques, flavors, and presentations; every pastry chef should have a copy."
Nick Malgieri, author of Bake! and The Modern Baker
50 stunning plated desserts, including:

 

  • Strawberry Soup, Vanilla Panna Cotta Napoleon, and Almond Tartlet
  • Hot Chocolate Soufflé, Ginger Mousse, and Tropical Parfait
  • Yin–Yang Flourless Chocolate Cake
  • Peach Melba Modern
  • Chocolate Banana Caramel Crunch
  • Apple Savarin with Mascarpone Cream and Cranberry Gelée
  • Passion Fruit Banana Parfait
  • Rosebud Crème Brûlée with Strawberry Jelly and Champagne Rose Sorbet

 


Cuprins

INTRODUCTION 1 RECOMMENDED EQUIPMENT 4
INGREDIENTS 8
PLATING FOR POINTS 20
PLATED DESSERT FLAVOR PAIRING GUIDE 26
The Recipes 35
Banana and Malted Milk Chocolate Mousse with Cherry Sauce TEAM BOOS 2000 37
Citrus TEAM HO 2000 41
Strawberry and Almond Milk Delight, Red Currant and Wine Jus TEAM NOTTER 2000 47
Vanilla and Passion Fruit Dome with Mixed Berry Coulis TEAM SETTEPANI 2000 53
Chocolate Dome with Summer Berry Compote TEAM SHOTTS 2000 57
Warm Almond Savarin with Raspberry Gelée Center, and Raspberry Sorbet Served with Mascarpone Mousse, Vanilla Foam, and Candied Almond Dust TEAM KLOCKO 2003 63
Japanese–Style Cheesecake with Caramelized Apples and Apple Sorbet TEAM LHUILLIER 2003 67
Fraîcheur de Cavaillon TEAM SCHOENBECK 2003 73
Chocolate Banana Caramel Crunch TEAM WEIDER 2003 79
Volcanic Eruption TEAM AUSTRALIA 2004 83
Hot Chocolate Soufflé, Ginger Mousse, and Tropical Parfait TEAM BELGIUM 2004 89
Apple Savarin with Mascarpone Cream and Cranberry Gelée TEAM SWITZERLAND 2004 95
Taste of Paradise TEAM USA 2004 101
Peach Mint Financier with Roasted Peaches and Apricot Sorbet TEAM ANGNARDO 2005 107
Esprit TEAM CANILLO 2005 113
Dyaus TEAM DANKS 2005 117
Strawberry Tian TEAM DE SILVA 2005 121
Fruit for Thought TEAM EDWARDS 2005 125
Coconut Cream with Strawberry Confit and Fromage Blanc Ice Cream TEAM LHUILLIER 2005 131
Vanilla Honey Hazelnut Mousse with Peach Sorbet TEAM MCNAMARA 2005 137
Strawberry Floating Island with Fennel Pollen, Spring Fruit Salad and Mascarpone Sherbet TEAM RUSKELL 2005 141
Les Pommes TEAM FRANCE 2006 147
Fruit Emotions TEAM ITALY 2006 153
Fusion TEAM SWITZERLAND 2006 159
Yin–Yang Flourless Chocolate Cake TEAM USA 2006 165
Brown Butter Financier with Fresh Marinated Raspberries and Vanilla Diplomat Cream, Pineapple Passion Fruit Cloud, Banana Passion Beignet, and Exotic Coulis TEAM BRANLARD 2007 171
Georgia (Peaches and Cream) TEAM CALDWELL 2007 179
A Taste of Honey: Cornmeal Almond Cake Filled with Vanilla Bean Custard, Served with Thyme–Scented Candied Citrus Zest and Honey Gelato TEAM DANKS 2007 185
Old El Paso TEAM HOLDEN 2007 191
Dolly′s Duo: Chocolate Napoleon with Two Mousses TEAM KNUDSEN 2007 197
Gingered Honey Panna Cotta with Lemongrass Consommé, Mango Gelée, and Lace Tuile TEAM PAGANO 2007 201
Creole TEAM RUSKELL 2007 205
Litchi Cream with Red Fruit Compote TEAM CHINA 2008 209
Imagination Box TEAM ITALY 2008 215
Aurora TEAM JAPAN 2008 219
Strawberry Soup, Vanilla Panna Cotta Napoleon, and Almond Tartlet TEAM SWITZERLAND 2008 225
Pineapple Rum Cake, Raspberry Florentine, Coconut Sorbet, Pineapple Compote, and Rum Anglaise TEAM CHOWDHURY 2009 233
Tropical Napoleon TEAM CO 2009 237
Banana Walnut Financier, Pineapple Jelly Center, Crunchy Passion Tuile, Coconut Cream, and Lemon Crème Fraîche Ice Cream TEAM DADZIE 2009 241
Orange Savarin, Orange Chiboust, Banana Croustillant, Blood Orange Sorbet, and Orange Caramel Sauce TEAM DEWITT 2009 247
Passion Fruit Banana Parfait TEAM MILLICAN 2009 251
Peach Melba Modern TEAM SALAZAR 2009 257
Chocolate–Pear Mousse and Crêpe Soufflé with Passion Fruit Sauce TEAM TREVETHAN 2009 263
Childhood Bubbles TEAM DENMARK 2010 271
Adventure TEAM JAPAN 2010 277
Spiced Coco TEAM MEXICO 2010 283
Rosebud Crème Brûlée with Strawberry Jelly and Champagne Rosé Sorbet TEAM SINGAPORE 2010 289
Le Blanc TEAM SOUTH KOREA 2010 295
Cheesecake with Cherry and Pistachio TEAM UNITED KINGDOM 2010 299
Citrus Olive Oil Cake with Vanilla–Mint Panna Cotta and Berry Gelée TEAM USA 2010 303
BASIC GARNISH RECIPES 308
SOURCES 310
ACKNOWLEDGMENTS 313
INDEX 314


Notă biografică

TISH BOYLE is the editor of Dessert Professional magazine and the former editor of Chocolatier. She is the author of several books on baking and pastry, including Chocolate Passion, Diner Desserts, The Good Cookie, The Cake Book, and the Grand Finales series. Her articles and recipes have appeared in such publications as the New York Times, Fine Cooking, Food & Wine, and Every Day with Rachael Ray. An experienced pastry chef who trained at école de Cuisine La Varenne in Paris, she frequently serves as a judge in pastry competitions.