plating for gold a decade of dessert recipes from the world and national pastry team championships

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Plating For Gold

Author : Tish Boyle
ISBN : 9781118059845
Genre : Cooking
File Size : 30. 70 MB
Format : PDF, Kindle
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Collects 50 of the best recipes from the first decade of the World and National Pastry Championships--including Strawberry Soup and Yin-Yang Flourless Chocolate Cake --in a book that includes advice on equipment and stocking one's pantry, full-color photos and a behind-the-scenes look at the competition.

Plating For Gold

Author : Tish Boyle
ISBN : 9781118281062
Genre : Cooking
File Size : 36. 91 MB
Format : PDF, ePub, Docs
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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 Soufflé, Ginger Mousse, Tropical Parfait, and Yin-Yang Flourless Chocolate Cake, as well as insight and advice from top pastry chefs on perfect plating.

Payard Desserts

Author : Francois Payard
ISBN : 9780544186460
Genre : Cooking
File Size : 46. 30 MB
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In this visually stunning new book from legendary pastry chef François Payard, professional pastry chefs and serious home bakers will learn how to prepare pastry and other plated desserts that rival the best in the world. These recipes have been developed and perfected by Payard over twenty years, from his early days as a pastry chef in France to his current position as an American culinary icon. Each recipe is a singular work of art, combining thrilling and often surprising flavors with innovative, modern techniques to create unforgettable masterpieces like Blueberry Pavlova with Warm Blueberry Coulis, Olive Oil Macaron with Olive Oil Sorbet, Dark Chocolate Soufflé with Pistachio Ice Cream, and Caramelized Pineapple-Pecan Tart with Brown Butter Ice Cream. Throughout the book, Payard includes priceless advice on choosing ingredients and equipment and composing perfectly plated desserts, as well as personal anecdotes from his long career working in many of the world’s finest pastry kitchens. Combining Payard’s baking and pastry techniques with the engaging, straightforward writing style of Tish Boyle, this book is a must-have for professional bakers yet accessible enough for serious home baking enthusiasts.

Sweet Seasons

Author : Richard Leach
ISBN : 047138738X
Genre : Cooking
File Size : 49. 39 MB
Format : PDF
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"Richard Leach has inspired an entire generation of pastry chefs. He's widely imitated . . . he has single-handedly changed the way desserts look around the country in a lot of restaurants." --Alfred Portale, Gotham Bar & Grill "The first time I encountered Richard Leach's desserts, I became absolutely incoherent. My notes from that meal are garbled and filled with exclamation points."--Ruth Reichl, New York Times "Richard Leach, the pastry chef, should have his hands licensed as deadly weapons, like boxers." --Bryan Miller, New York Times Food critics, nationwide, have exalted him. Food Arts magazine dubbed him the "Pythagoras of pastry," in recognition of his revolutionary genius as a pastry chef. Master pastry chefs, everywhere, have tried to imitate him and failed. Now, at last, in this beautifully illustrated guide, Richard Leach reveals the secrets behind his fabulous talent to inspire home bakers as he has professional pastry chefs. In Sweet Seasons, Chef Richard Leach shares 400 of his building block recipes that can be combined to create 100 of his favorite, original desserts, organized by the seasons--so bakers can take advantage of the freshest available ingredients--and richly supplemented with 113 color photographs illustrating the plated desserts and their assembly. Each recipe is structured so as to allow readers to prepare all or any part of the dessert, based on level of expertise and availability of ingredients. For example, a summer dessert of Warm Peach Strudel with Sweet Corn Panna Cotta breaks down the recipe into its components (e.g., roasted peaches, vanilla crepes, corn panna cotta, peach sauce, honey tuille garnish, etc.) to allow the reader to "mix and match." Throughout, Chef Leach provides useful substitution tips and plating directions, and includes a complete Resource List, which provides sources for ingredients and equipment. Richard Leach (New York, NY) is Executive Pastry Chef at Park Avenue Cafe. He was named 1997 Pastry Chef of the Year by the James Beard Foundation and one of the Top Ten Pastry Chefs in America by Pastry Art and Design.

The Elements Of Dessert

Author : Francisco J. Migoya
ISBN : 9780470891988
Genre : Cooking
File Size : 48. 1 MB
Format : PDF, ePub
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Shares the core concepts and techniques of desserts, focusing on flavor combinations, basic pastry methods, and principles of dessert and menu composition.

The 4 Hour Chef

Author : Timothy Ferriss
ISBN : 9780547884592
Genre : Cooking
File Size : 37. 98 MB
Format : PDF, Mobi
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Presents a practical but unusual guide to mastering food and cooking featuring recipes and cooking tricks from world-renowned chefs.

The Cake Book

Author : Tish Boyle
ISBN : 0471469335
Genre : Cooking
File Size : 35. 72 MB
Format : PDF, Docs
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"There's something magical about the process of makinga cake from scratch, a process that transforms a few simple ingredients--butter, sugar, flour, and eggs--into culinary artistry." --Tish Boyle

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