Plating for Gold

A Decade of Dessert Recipes from the World and National Pastry Team Championships
1. Auflage 2012
ISBN: 978-1-118-05984-5
Verlag: Wiley

Buch, Englisch, 336 Seiten, Format (B × H): 222 mm x 284 mm, Gewicht: 1119 g

Plating for Gold features 50 award-winning recipes for spectacular desserts from pastry chefs like Ewald Notter, Jacquy Pfeiffer, and Sebastien Cannone. Each recipe has easy-to-follow, step-by-step instructions, and you will discover 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.

Autoren/Hrsg.

Boyle, Tish

Fachgebiete

• Sozialwissenschaften Sport | Tourismus | Freizeit Freizeit & Lifestyle: Allgemeines

Inhaltsverzeichnis

Introduction 1

Recommended Equipment 4

Ingredients 8

Plating For Points 20

Plated Dessert Flavor Pairing Guide 26

The Recipes 35

Basic Garnish Recipes 308

Sources 310

Acknowledgments 313

Index 314

Über Autor(innen)

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.