{"product_id":"plating-for-gold-a-decade-of-dessert-recipes-from-the-world-and-national-pastry-team-championships-hardcover","title":"Plating for Gold: A Decade of Dessert Recipes from the World and National Pastry Team Championships - Hardcover","description":"\u003cp\u003eby \u003cb\u003eTish Boyle\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003ci\u003ePlating for Gold\u003c\/i\u003e 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 Souffl , Ginger Mousse, and Tropical Parfait; and Yin-Yang Flourless Chocolate Cake, as well as insight and advice from top pastry chefs on perfect plating.\u003c\/p\u003e\u003ch3\u003eFront Jacket\u003c\/h3\u003e\u003cp\u003eSince 1999, the World and National Pastry Team Championships have pitted teams of the world's best pastry chefs against each other in a competition to produce the most delectable and spectacular desserts ever imagined. Though the creations themselves may be whimsical and fun, the competition is serious, and the winning desserts are unmatched wonders of flavor and presentation. \u003c\/p\u003e\u003cp\u003eWith \u003ci\u003ePlating for Gold\u003c\/i\u003e, 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.\u003c\/p\u003e \u003cp\u003eYou'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.\u003c\/p\u003e \u003cp\u003eWhile 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.\u003c\/p\u003e \u003cp\u003eWhether 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, \u003ci\u003ePlating for Gold\u003c\/i\u003e is the absolute gold standard in dessert cookbooks.\u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eAward-winning plated desserts from the World and National Pastry Team Championships\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\"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.\"\u003cbr\u003e --\u003cb\u003eChef Ewald Notter\u003c\/b\u003e, founder and Director of Education, Notter School of Pastry Arts, Orlando, Florida; author of \u003ci\u003eThe Art of the Chocolatier\u003c\/i\u003e and \u003ci\u003eThe Art of the Confectioner\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\" 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.\"\u003cbr\u003e --\u003cb\u003eChef Jacquy Pfeiffer\u003c\/b\u003e, founder and Academic Dean, The French Pastry School, Chicago, Illinois\u003c\/p\u003e \u003cp\u003e\"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.\"\u003cbr\u003e --\u003cb\u003eChef Sébastien Canonne\u003c\/b\u003e, MOF, founder and Academic Dean, The French Pastry School, Chicago, Illinois\u003c\/p\u003e \u003cp\u003e\" 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.\"\u003cbr\u003e --\u003cb\u003eNick Malgieri\u003c\/b\u003e, author of \u003ci\u003eBake!\u003c\/i\u003e and \u003ci\u003eThe Modern Baker\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e50 stunning plated desserts, including: \u003c\/p\u003e \u003cul\u003e \u003cli\u003e \u003cp\u003eStrawberry Soup, Vanilla Panna Cotta Napoleon, and Almond Tartlet\u003c\/p\u003e \u003c\/li\u003e \u003cli\u003e \u003cp\u003eHot Chocolate Soufflé, Ginger Mousse, and Tropical Parfait\u003c\/p\u003e \u003c\/li\u003e \u003cli\u003e \u003cp\u003eYin-Yang Flourless Chocolate Cake\u003c\/p\u003e \u003c\/li\u003e \u003cli\u003e \u003cp\u003ePeach Melba Modern\u003c\/p\u003e \u003c\/li\u003e \u003cli\u003e \u003cp\u003eChocolate Banana Caramel Crunch\u003c\/p\u003e \u003c\/li\u003e \u003cli\u003e \u003cp\u003eApple Savarin with Mascarpone Cream and Cranberry Gelée\u003c\/p\u003e \u003c\/li\u003e \u003cli\u003e \u003cp\u003ePassion Fruit-Banana Parfait\u003c\/p\u003e \u003c\/li\u003e \u003cli\u003e \u003cp\u003eRosebud Crème Brûlée with Strawberry Jelly and Champagne Rose Sorbet\u003c\/p\u003e \u003c\/li\u003e \u003c\/ul\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eTISH BOYLE\u003c\/b\u003e is the editor of \u003ci\u003eDessert Professional\u003c\/i\u003e magazine and the former editor of \u003ci\u003eChocolatier\u003c\/i\u003e. She is the author of several books on baking and pastry, including \u003ci\u003eChocolate Passion\u003c\/i\u003e, \u003ci\u003eDiner Desserts\u003c\/i\u003e, \u003ci\u003eThe Good Cookie\u003c\/i\u003e, \u003ci\u003eThe Cake Book\u003c\/i\u003e, and the Grand Finales series. Her articles and recipes have appeared in such publications as the \u003ci\u003eNew York Times\u003c\/i\u003e, \u003ci\u003eFine Cooking\u003c\/i\u003e, \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e, and \u003ci\u003eEvery Day with Rachael Ray\u003c\/i\u003e. An experienced pastry chef who trained at école de Cuisine La Varenne in Paris, she frequently serves as a judge in pastry competitions.\u003c\/p\u003e\u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 336\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.9 x 11 x 8.7 IN\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e June 13, 2012\u003c\/div\u003e","brand":"Books by splitShops","offers":[{"title":"Default Title","offer_id":51772732473632,"sku":"9781118059845","price":53.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0974\/9764\/5344\/files\/e3c1b838f382d34f367d824c1777b6f7.webp?v=1780412770","url":"https:\/\/ebocreations.com\/products\/plating-for-gold-a-decade-of-dessert-recipes-from-the-world-and-national-pastry-team-championships-hardcover","provider":"The E-Book Oasis LLC","version":"1.0","type":"link"}