Description
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 Souffle, Ginger Mousse, and Tropical Parfait; and Yin-Yang Flourless Chocolate Cake, as well as insight and advice from top pastry chefs on perfect plating.
About the Author
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 ecole de Cuisine La Varenne in Paris, she frequently serves as a judge in pastry competitions.
Book Information
ISBN 9781118059845
Author Tish Boyle
Format Hardback
Page Count 336
Imprint John Wiley & Sons Inc
Publisher John Wiley & Sons Inc
Weight(grams) 1134g
Dimensions(mm) 279mm * 221mm * 25mm
