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Plating for Gold A Decade of Dessert Recipes from the World and National Pastry Team Championships

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ISBN-10: 1118059840

ISBN-13: 9781118059845

Edition: 2012

Authors: Tish Boyle, Michael Schneider

List price: $72.00
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Learn to create plated desserts like a master, with recipes from the World and National Pastry Team ChampionshipsConsidered the Olympics of the pastry arts, the World and National Pastry Championships were founded by Michael Schneider in 1999. Since then, it has grown into the United States′ most prestigious and popular pastry competition, aired annually on TLC. Now, in Plating for Gold, pastry chef Tish Boyle presents the most spectacular dessert recipes from the first decade of the competition and shows how you can recreate the same award–winning desserts in your own kitchen.Plating for Gold includes 50 recipes for absolutely spectacular desserts created by expert pastry chefs like Ewald…    
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Book details

List price: $72.00
Copyright year: 2012
Publisher: John Wiley & Sons Canada, Limited
Publication date: 6/13/2012
Binding: Hardcover
Pages: 336
Size: 8.70" wide x 11.00" long x 1.00" tall
Weight: 4.004
Language: English

Recommended Equipment
Plating for Points
Plated Dessert Flavor Pairing Guide
The Recipes
Banana and Malted Milk Chocolate Mousse with Cherry Sauce TEAM BOOS 2000
Citrus TEAM HO 2000
Strawberry and Almond Milk Delight, Red Currant and Wine Jus TEAM NOTTER 2000
Vanilla and Passion Fruit Dome with Mixed Berry Coulis TEAM SETTEPANI 2000
Chocolate Dome with Summer Berry Compote TEAM SHOTTS 2000
Warm Almond Savarin with Raspberry Gel�e Center, and Raspberry Sorbet Served with Mascarpone Mousse, Vanilla Foam, and Candied Almond Dust TEAM KLOCKO 2003
Japanese-Style Cheesecake with Caramelized Apples and Apple Sorbet TEAM LHUILLIER 2003
Fra�cheur de Cavaillon TEAM SCHOENBECK 2003
Chocolate Banana Caramel Crunch TEAM WEIDER 2003
Volcanic Eruption TEAM AUSTRALIA 2004
Hot Chocolate Souffl�, Ginger Mousse, and Tropical Parfait TEAM BELGIUM 2004
Apple Savarin with Mascarpone Cream and Cranberry Gel�e TEAM SWITZERLAND 2004
Taste of Paradise TEAM USA 2004
Peach Mint Financier with Roasted Peaches and Apricot Sorbet TEAM ANGNARDO 2005
Esprit TEAM CANILLO 2005
Dyaus TEAM DANKS 2005
Strawberry Tian TEAM DE SILVA 2005
Fruit for Thought TEAM EDWARDS 2005
Coconut Cream with Strawberry Confit and Fromage Blanc Ice Cream TEAM LHUILLIER 2005
Vanilla Honey Hazelnut Mousse with Peach Sorbet TEAM MCNAMARA 2005
Strawberry Floating Island with Fennel Pollen, Spring Fruit Salad and Mascarpone Sherbet TEAM RUSKELL 2005
Les Pommes TEAM FRANCE 2006
Fruit Emotions TEAM ITALY 2006
Yin-Yang Flourless Chocolate Cake TEAM USA 2006
Brown Butter Financier with Fresh Marinated Raspberries and Vanilla Diplomat Cream, Pineapple Passion Fruit Cloud, Banana Passion Beignet, and Exotic Coulis TEAM BRANLARD 2007
Georgia (Peaches and Cream) TEAM CALDWELL 2007
A Taste of Honey: Cornmeal Almond Cake Filled with Vanilla Bean Custard, Served with Thyme-Scented Candied Citrus Zest and Honey Gelato TEAM DANKS 2007
Old El Paso TEAM HOLDEN 2007
Dolly's Duo: Chocolate Napoleon with Two Mousses TEAM KNUDSEN 2007
Gingered Honey Panna Cotta with Lemongrass Consomm�, Mango Gel�e, and Lace Tuile TEAM PAGANO 2007
Creole TEAM RUSKELL 2007
Litchi Cream with Red Fruit Compote TEAM CHINA 2008
Imagination Box TEAM ITALY 2008
Aurora TEAM JAPAN 2008
Strawberry Soup, Vanilla Panna Cotta Napoleon, and Almond Tartlet TEAM SWITZERLAND 2008
Pineapple Rum Cake, Raspberry Florentine, Coconut Sorbet, Pineapple Compote, and Rum Anglaise TEAM CHOWDHURY 2009
Tropical Napoleon TEAM CO 2009
Banana Walnut Financier, Pineapple Jelly Center, Crunchy Passion Tuile, Coconut Cream, and Lemon�Cr�me Fra�che Ice Cream TEAM DADZIE 2009