Tish Boyle

Plating for Gold

A Decade of Dessert Recipes from the World and National Pastry Team Championships

• Gebundenes Buch

Produktbeschreibung

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.

Produktdetails

• Verlag: Wiley & Sons
• 1. Auflage
• Seitenzahl: 336
• Erscheinungstermin: 13. Juni 2012
• Englisch
• Abmessung: 284mm x 222mm x 35mm
• Gewicht: 1735g
• ISBN-13: 9781118059845
• ISBN-10: 1118059840
• Artikelnr.: 34447057

Autorenporträt

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.

Inhaltsangabe

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