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Plating for Gold: A Decade of Dessert Recipes from the World and National Pastry Team Championships by [Boyle, Tish]
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Plating for Gold: A Decade of Dessert Recipes from the World and National Pastry Team Championships Kindle Edition

4.6 out of 5 stars 8 customer reviews

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Length: 337 pages Word Wise: Enabled Enhanced Typesetting: Enabled
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Product Description

From the Inside Flap

Since 1999, the World and National Pastry Team Championships have pitted teams of the world′s best pastry chefs against each other in a competition to produce the most delectable and spectacular desserts ever imagined. Though the creations themselves may be whimsical and fun, the competition is serious, and the winning desserts are unmatched wonders of flavor and presentation.

With Plating for Gold, you can re–create these stunning masterpieces in your own kitchen whether you′re a professional, an aspiring pastry chef, or a dedicated home baker. Pastry chef Tish Boyle presents a collection of the best plated dessert recipes from the first decade of this prestigious championship along with step–by–step guidance, helpful line drawings to illustrate plating techniques, and gorgeous full–color photographs of the finished masterpieces.

You′ll find one–of–a–kind recipes created by renowned pastry chefs like Ewald Notter, Jacquy Pfeiffer, and Sébastien Canonne, as well as professional insight and advice on building flavor and plating for perfection. Recipes include delightful creations such as Team Schoenbeck′s Fracheur de Cavaillon, an innovative combination including poached tomato and ice wine granité; Team Lhuillier′s intricate Coconut Cream with Strawberry Confit and Fromage Blanc Ice Cream, featuring bright flavors and delicate filled honey tuiles; and Team China′s offering of Litchi Cream with Red Fruit Compote, with unexpected floral undertones highlighting its exotic flavor profile.

While you experiment with these amazing recipes, you′ll master fundamental elements of the pastry chef′s art, from cakes, sorbets, and mousses to sauces, syrups, and tuiles. The book also includes practical guides to flavor pairing, essential kitchen equipment, and choosing the best ingredients, as well as expert advice on creating beautifully composed plates. Meanwhile, candid pho–tographs of pastry chefs in action give you a behind–the–scenes look at competition at the highest level.

Whether you aspire to compete with the best at next year′s championships or simply want to amaze and delight guests at your next big dinner party, Plating for Gold is the absolute gold standard in dessert cookbooks.

From the Back Cover

Award–winning plated desserts from the World and National Pastry Team Championships

"Thank you, Tish Boyle, for providing a new source of inspiration for pastry chefs worldwide. This book documents the mastery of technique, wealth of experience, and creativity needed to succeed in pastry competition at the highest level."
Chef Ewald Notter, founder and Director of Education, Notter School of Pastry Arts, Orlando, Florida; author of The Art of the Chocolatier and The Art of the Confectioner

" In this tribute to the competitive pastry arts, Tish Boyle illuminates the process of creating edible masterpieces from conception to execution. Her words and recipes go to lengths to illustrate the Pastry Team Championships in a way that makes this an accessible manual for professionals and enthusiasts alike."
Chef Jacquy Pfeiffer, founder and Academic Dean, The French Pastry School, Chicago, Illinois

"Tish Boyle brings this rigorous pastry competition to life: from her introduction of the Pastry Team Championships to the recipes for the winning desserts. This will make a good study for any chef who is considering entering a competition or any amateur looking for insight into this world of haute pâtisserie."
Chef Sébastien Canonne, MOF, founder and Academic Dean, The French Pastry School, Chicago, Illinois

" Aside from her considerable talent as a writer of her own recipes, Tish Boyle can take a chef′s complex plated dessert and turn it into an understandable and doable recipe like no one else today. Plating for Gold is not only a book of great desserts, but also a notable collection of contemporary techniques, flavors, and presentations; every pastry chef should have a copy."
Nick Malgieri, author of Bake! and The Modern Baker

50 stunning plated desserts, including:

  • Strawberry Soup, Vanilla Panna Cotta Napoleon, and Almond Tartlet

  • Hot Chocolate Soufflé, Ginger Mousse, and Tropical Parfait

  • Yin–Yang Flourless Chocolate Cake

  • Peach Melba Modern

  • Chocolate Banana Caramel Crunch

  • Apple Savarin with Mascarpone Cream and Cranberry Gelée

  • Passion Fruit Banana Parfait

  • Rosebud Crème Brûlée with Strawberry Jelly and Champagne Rose Sorbet


Product details

  • Format: Kindle Edition
  • File Size: 16742 KB
  • Print Length: 337 pages
  • Page Numbers Source ISBN: 1118059840
  • Publisher: Wiley; 1 edition (25 April 2012)
  • Sold by: Amazon Media EU S.à r.l.
  • Language: English
  • ASIN: B007YGGRV4
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Enabled
  • Enhanced Typesetting: Enabled
  • Average Customer Review: 4.6 out of 5 stars 8 customer reviews
  • Amazon Bestsellers Rank: #725,569 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Customer Reviews

4.6 out of 5 stars
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Top Customer Reviews

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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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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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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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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