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

TRAMA

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 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. * 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.

NOTE EDITORE

The World and National Pastry Team Championships were founded by Michael Schneider in 1999, and have grown to become internationally recognized as the "Olympics" of the pastry world. The competition brings together the best of the best each year, with top pastry chefs from around the world competing over two grueling days to produce spectacular showpieces, cakes, and most importantly, plated desserts. This book allows readers a behind-the-scenes look at what it takes to succeed as a World Pastry Team Champion. With recipes, plating instructions, and photos from the best competitors of the past ten years, Plating for Gold allows readers to replicate some of the most stunning plated desserts ever created. Author and pastry chef Tish Boyle has gathered recipes from top contenders such as Jacquy Pfeiffer, Ewald Notter, Sebastien Cannone, and Laurent Lhuillier, and presents them here in easy-to-follow, step-by-step instructions. The 50 recipes include imaginative, flavorful creations such as Strawberry Soup, Vanilla Panna Cotta Napoleon, and Almond Tartlet (Team Switzerland 2008); Hot Chocolate Souffle, Ginger Mousse, and Tropical Parfait (Team Belgium 2004); and Yin-Yang Flourless Chocolate Cake (Team USA 2006). Boyle also includes advice on essential equipment and ingredients for the pastry kitchen, as well as a flavor pairing guide to help readers create their own inspired recipe ideas. A chapter on "Plating for Points" provides advice from top pastry chefs like En-Ming Hsu and Francisco Migoya on composing the perfect plate, and a list of Sources is included to help readers locate hard-to-find ingredients. Whether you aspire to compete with the best at the Pastry Team Championships, or simply want to impress guests with a lavish dessert at your next big dinner party, Plating for Gold covers everything you need to know to create truly spectacular plated desserts.

SOMMARIO

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.

ALTRE INFORMAZIONI

• Condizione: Nuovo
• ISBN: 9781118059845
• Dimensioni: 283 x 21.28 x 228 mm Ø 1210 gr
• Formato: Copertina rigida
• Pagine Arabe: 336