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

Tish Boyle
4.2 out of 5 stars  See all reviews (4 customer reviews)
RRP: £116.99
Price: £33.50 & FREE Delivery in the UK. Details
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Book Description

1 Jun 2012
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 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. 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.

Frequently Bought Together

Plating for Gold: A Decade of Dessert Recipes from the World and National Pastry Team Championships + The Elements of Dessert + Couture Chocolate: A Masterclass in Chocolate
Price For All Three: £196.09

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Product details

  • Hardcover: 336 pages
  • Publisher: John Wiley & Sons; 1 edition (1 Jun 2012)
  • Language: English
  • ISBN-10: 1118059840
  • ISBN-13: 978-1118059845
  • Product Dimensions: 28.5 x 22.7 x 3.3 cm
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (4 customer reviews)
  • Amazon Bestsellers Rank: 59,730 in Books (See Top 100 in Books)
  • See Complete Table of Contents

More About the Author

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Product Description

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.

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Customer Reviews

4.2 out of 5 stars
4.2 out of 5 stars
Most Helpful Customer Reviews
5 of 5 people found the following review helpful
3.0 out of 5 stars Disappointing 27 Dec 2012
Format:Hardcover|Verified Purchase
I was expecting a lot more from a book the claims to represent `The Pastry World Championship'? The layout of the book is exceptionally good and thought has gone into content. However the so called plating for gold has a lot to be desired. I have judges at junior level and have seen better plating. In general the book is disappointing and claims to be a lot more than what the Title actually claims.
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2 of 2 people found the following review helpful
4.0 out of 5 stars Very expensive for what you receive... 22 Aug 2013
Format:Hardcover|Verified Purchase
Anyone who wants to have an insight into the "upper tier" of pastry chef stardom (in regards to Competition work and I understand that you guys at the top establishments don't have this time, its for the "canteen cooks & hotel dossers")would be advised to purchase this book for the exhaustive photos and recipes.

There's no better idea source for artistic inspiration of over a decade than in this book. Its good to see how things progressed over this period and eventually at the end of the decade became more simplified again.

What I don't like about this book is that probably the most interesting parts of these creations are the chocolate and pulled sugar decorations. That's why I bought the book. So of course I want to know how to make those. But each time I saw something I wanted to make, it referred me to page 308 where there is a basic sugar syrup recipe. And that's it.

So I have produced the recipe, then what?? I realize it's a bit complicated, but even an overview would be appreciated. I have a general notion of how to make sugar art but I wanted insight on how each of those ornaments were made. There was thorough instruction on how to make the tuile ornaments, like the abstract wafer on the cover. If you want to tackle any of these recipes, you will need a lot of time, research and education. Unless you're already a gourmet pastry chef of the top level.

Then this would be a good idea file. So if you're looking for nice photos of pulled sugar and chocolate, this is great. If you're looking for a manual on how to make pulled sugar ornaments, this doesn't work for me

So sorry but 4 stars really is being very very nice, especially for the extortionate price I purchased this for!
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0 of 1 people found the following review helpful
5.0 out of 5 stars Just wonderful 24 Sep 2013
By Deeday
Format:Hardcover|Verified Purchase
If there's anything I like its a good dessert especially if it's intresting. The desserts in this book are all competition works and are like works of art. When you first open the book it's a bit daunting and you think you can never do anything in the book but when you go through the dish it's broken down in a way that you can do bits of each recipe till you can do the whole recipe. I will start this way by using a few parts of the recipe then add another bit next time I do the recipe. This is an advanced book for people who have been making desserts for a while and want a new challenge
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0 of 2 people found the following review helpful
5.0 out of 5 stars Great Book 2 May 2013
Format:Hardcover|Verified Purchase
This Book is great. I am a cookign student and this book helped me with my pastry exame. Filled with ideas and recipes that u can adapt to your taste. Easy to follow recipes and the pictures are stunning. I had this book in pdf and has to buy the paper version. I am so Happy with my puchase.
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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com: 4.1 out of 5 stars  18 reviews
11 of 11 people found the following review helpful
5.0 out of 5 stars Exhaustive - but flawed 18 Aug 2012
By Terry Aley - Published on Amazon.com
Format:Hardcover|Verified Purchase
Anyone who wants to be an upper tier pastry chef would be advised to purchase this book for the exhaustive photos and recipes. There's no better idea source for artistic inspiration than this book. Because of this, I have to give it 5 stars. What I don't like about this book is that probably the most interesting parts of these creations are the chocolate and pulled sugar decorations. That's why I bought the book. So of course I want to know how to make those. But each time I saw something I wanted to make, it referred me to page 308 where there is a basic sugar syrup recipe. And that's it. So I make the recipe, then what?? I realize it's a bit complicated, but even an overview would be appreciated. I have a general notion of how to make sugar art but I wanted insight on how each of those ornaments were made. There was thorough instruction on how to make the tuile ornaments, like the abstract wafer on the cover. If you want to tackle any of these recipes, you will need a lot of time, research and education. Unless you're already a gourmet pastry chef of the top level. Then this would be a good idea file. So if you're looking for nice photos of pulled sugar and chocolate, this is great. If you're looking for a manual on how to make pulled sugar ornaments, this won't work.
4 of 4 people found the following review helpful
5.0 out of 5 stars Just in Time for This Year's Olympic Fever 21 Jun 2012
By Dee Long - Published on Amazon.com
Format:Hardcover
We didn't know the extent ofthe many World and National Pastry Team Champtionships that existed prior to being introduced to this lovely volume, but each of the winners certainly deserves their well-deserved medals and laurel wreaths. The ingenuity and complexity of the desserts featured here are simply amazing. If the reader is up to the challenge of reproducing any of these stunning desserts in their own homes, detailed assembly instructions are provided, along with recipe directions in both grams and ounces. The desserts featured in Plating for Gold are sophisticated, minimalist,creative and in many cases one of a kind. So if you want to wow your guests with something more than creme brulee at your next party, Plating for Gold is for you!
3 of 3 people found the following review helpful
5.0 out of 5 stars great plated dessert book 30 April 2013
By chefbrady12 - Published on Amazon.com
Format:Hardcover|Verified Purchase
THis is a great book, nothing in there is not to complicated to do, no crazy ingredients or techniques. Just the regular equipment, silicone pans, ice cream machine. Great detail on every dessert, plating illustrations, lots of pictures, great desserts in here. 30 bucks well spent, I have taken a couple of things out of here for my dessert menu as we speak
3 of 3 people found the following review helpful
5.0 out of 5 stars Very practical cook book, specially for our purposes in catering the final touch of a service. 3 Jan 2013
By Andrés Homero Arras Jurado - Published on Amazon.com
Format:Hardcover|Verified Purchase
Technically quite laborious, but easy to understand, and try them in our catering. We will try to apply . The recipes are clear and the ingredients (mostly) easy to find in our piece of earth, as well as the way the dessert is set up for plating, causing a whoau!.
2 of 2 people found the following review helpful
5.0 out of 5 stars worth everything i paid for it 25 July 2013
By jw - Published on Amazon.com
Format:Hardcover|Verified Purchase
This book helped me pass my finals in my first semester of pastry. Photos are beautiful & every recipe I tried was easy & looked great. If you do nothing but look att the plating you will love this book.
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