{"product_id":"plating-for-gold","title":"Plating for Gold","description":"\u003cb\u003eAward-winning plated desserts from the World and National Pastry Team Championships\u003c\/b\u003e  \u003cp\u003e\"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.\"\u003cbr\u003e —\u003cb\u003eChef Ewald Notter\u003c\/b\u003e, founder and Director of Education, Notter School of Pastry Arts, Orlando, Florida; author of \u003ci\u003eThe Art of the Chocolatier\u003c\/i\u003e and \u003ci\u003eThe Art of the Confectioner\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\" 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.\"\u003cbr\u003e —\u003cb\u003eChef Jacquy Pfeiffer\u003c\/b\u003e, founder and Academic Dean, The French Pastry School, Chicago, Illinois\u003c\/p\u003e \u003cp\u003e\"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.\"\u003cbr\u003e —\u003cb\u003eChef Sébastien Canonne\u003c\/b\u003e, MOF, founder and Academic Dean, The French Pastry School, Chicago, Illinois\u003c\/p\u003e \u003cp\u003e\" 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.\"\u003cbr\u003e —\u003cb\u003eNick Malgieri\u003c\/b\u003e, author of \u003ci\u003eBake!\u003c\/i\u003e and \u003ci\u003eThe Modern Baker\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e50 stunning plated desserts, including:\u003c\/p\u003e \u003cul\u003e \u003cli\u003e \u003cp\u003eStrawberry Soup, Vanilla Panna Cotta Napoleon, and Almond Tartlet\u003c\/p\u003e \u003c\/li\u003e \u003cli\u003e \u003cp\u003eHot Chocolate Soufflé, Ginger Mousse, and Tropical Parfait\u003c\/p\u003e \u003c\/li\u003e \u003cli\u003e \u003cp\u003eYin-Yang Flourless Chocolate Cake\u003c\/p\u003e \u003c\/li\u003e \u003cli\u003e \u003cp\u003ePeach Melba Modern\u003c\/p\u003e \u003c\/li\u003e \u003cli\u003e \u003cp\u003eChocolate Banana Caramel Crunch\u003c\/p\u003e \u003c\/li\u003e \u003cli\u003e \u003cp\u003eApple Savarin with Mascarpone Cream and Cranberry Gelée\u003c\/p\u003e \u003c\/li\u003e \u003cli\u003e \u003cp\u003ePassion Fruit–Banana Parfait\u003c\/p\u003e \u003c\/li\u003e \u003cli\u003e \u003cp\u003eRosebud Crème Brûlée with Strawberry Jelly and Champagne Rose Sorbet\u003c\/p\u003e \u003c\/li\u003e \u003c\/ul\u003e","brand":"Tish Boyle","offers":[{"title":"Default Title","offer_id":42818242576445,"sku":"9781118059845","price":86.36,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0597\/7689\/2989\/files\/9781118059845_6bb91e47-c0b0-4b41-9cbd-6496d5a91d8e.jpg?v=1766917307","url":"https:\/\/www.palmleaf.com.au\/products\/plating-for-gold","provider":"Palmleaf","version":"1.0","type":"link"}