"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 pï¿½tisserie."
--Chef Sï¿½bastien 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 Soufflï¿½, Ginger Mousse, and Tropical Parfait
Yin-Yang Flourless Chocolate Cake
Peach Melba Modern
Chocolate Banana Caramel Crunch
Apple Savarin with Mascarpone Cream and Cranberry Gelï¿½e
Passion Fruit-Banana Parfait
Rosebud Crï¿½me Brï¿½lï¿½e with Strawberry Jelly and Champagne Rose Sorbet