1. PLATING FOR GOLD; a decade of desserts from World and
National Pastry Championships (John Wiley & Sons, 2012, 327
pages, ISBN 978-1-118-05984-5, $50 US hard covers) is by Tish
Boyle, author and editor of several books on baking and pastry.
She frequently serves as a judge in pastry competitions. Since
1999, world competitions have developed to produce delectable
and spectacular desserts, many of them whimsical. But the
competitions are serious and focus on flavours and presentation.
Here are one-of-a-kind recipes for the hard core pasty
chef/lover, ones that can be re-created at home, with proper
equipment. There are gorgeous photographs of the plated product
and meticulous line drawings on plating. The fifty plated
desserts include strawberry soup, vanilla panna cotta napoleon,
and almond tartlet; yin-yang flourless chocolate cake; chocolate
banana caramel crunch; apple savarin with mascarpone cream and
cranberry gelee – and more! Quantities are generally for a dozen
platings, not unreasonable given the quality and size of the
materials. Preparations have their ingredients listed in both
metric and avoirdupois measurements, but there is no table of
equivalents. A list of sources is invaluable.
Audience and level of use: pastry chefs/lovers
Some interesting or unusual recipes/facts: see above
The downside to this book: it weighs a lot due to its
illustrative nature.
The upside to this book: great photos, and large type index.
Quality/Price Rating: 89.
National Pastry Championships (John Wiley & Sons, 2012, 327
pages, ISBN 978-1-118-05984-5, $50 US hard covers) is by Tish
Boyle, author and editor of several books on baking and pastry.
She frequently serves as a judge in pastry competitions. Since
1999, world competitions have developed to produce delectable
and spectacular desserts, many of them whimsical. But the
competitions are serious and focus on flavours and presentation.
Here are one-of-a-kind recipes for the hard core pasty
chef/lover, ones that can be re-created at home, with proper
equipment. There are gorgeous photographs of the plated product
and meticulous line drawings on plating. The fifty plated
desserts include strawberry soup, vanilla panna cotta napoleon,
and almond tartlet; yin-yang flourless chocolate cake; chocolate
banana caramel crunch; apple savarin with mascarpone cream and
cranberry gelee – and more! Quantities are generally for a dozen
platings, not unreasonable given the quality and size of the
materials. Preparations have their ingredients listed in both
metric and avoirdupois measurements, but there is no table of
equivalents. A list of sources is invaluable.
Audience and level of use: pastry chefs/lovers
Some interesting or unusual recipes/facts: see above
The downside to this book: it weighs a lot due to its
illustrative nature.
The upside to this book: great photos, and large type index.
Quality/Price Rating: 89.
Chimo! www.deantudor.com
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