Plating for Gold
A Decade of Dessert Recipes from the World and National Pastry Team Championships
Seiten
2012
John Wiley & Sons Inc (Verlag)
978-1-118-05984-5 (ISBN)
John Wiley & Sons Inc (Verlag)
978-1-118-05984-5 (ISBN)
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.
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.
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.
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.
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
| Erscheint lt. Verlag | 13.6.2012 |
|---|---|
| Zusatzinfo | Photos: 0 B&W, 0 Color |
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 221 x 279 mm |
| Gewicht | 1134 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| Weitere Fachgebiete ► Handwerk | |
| ISBN-10 | 1-118-05984-0 / 1118059840 |
| ISBN-13 | 978-1-118-05984-5 / 9781118059845 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
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