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Plating for Gold: A Decade of Dessert Recipes from the World and National Pastry Team Championships Hardcover – Jun 13 2012

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Product Details

  • Hardcover: 336 pages
  • Publisher: Wiley (June 13 2012)
  • Language: English
  • ISBN-10: 1118059840
  • ISBN-13: 978-1118059845
  • Product Dimensions: 22.6 x 3.3 x 28.7 cm
  • Shipping Weight: 1.8 Kg
  • Average Customer Review: Be the first to review this item
  • Amazon Bestsellers Rank: #83,187 in Books (See Top 100 in Books)
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Product Description

From the Inside Flap

Since 1999, the World and National Pastry Team Championships have pitted teams of the world's best pastry chefs against each other in a competition to produce the most delectable and spectacular desserts ever imagined. Though the creations themselves may be whimsical and fun, the competition is serious, and the winning desserts are unmatched wonders of flavor and presentation.

With Plating for Gold, you can re-create these stunning masterpieces in your own kitchen—whether you're a professional, an aspiring pastry chef, or a dedicated home baker. Pastry chef Tish Boyle presents a collection of the best plated dessert recipes from the first decade of this prestigious championship along with step-by-step guidance, helpful line drawings to illustrate plating techniques, and gorgeous full-color photographs of the finished masterpieces.

You'll find one-of-a-kind recipes created by renowned pastry chefs like Ewald Notter, Jacquy Pfeiffer, and Sébastien Canonne, as well as professional insight and advice on building flavor and plating for perfection. Recipes include delightful creations such as Team Schoenbeck's Fracheur de Cavaillon, an innovative combination including poached tomato and ice wine granité; Team Lhuillier's intricate Coconut Cream with Strawberry Confit and Fromage Blanc Ice Cream, featuring bright flavors and delicate filled honey tuiles; and Team China's offering of Litchi Cream with Red Fruit Compote, with unexpected floral undertones highlighting its exotic flavor profile.

While you experiment with these amazing recipes, you'll master fundamental elements of the pastry chef's art, from cakes, sorbets, and mousses to sauces, syrups, and tuiles. The book also includes practical guides to flavor pairing, essential kitchen equipment, and choosing the best ingredients, as well as expert advice on creating beautifully composed plates. Meanwhile, candid pho-tographs of pastry chefs in action give you a behind-the-scenes look at competition at the highest level.

Whether you aspire to compete with the best at next year's championships or simply want to amaze and delight guests at your next big dinner party, Plating for Gold is the absolute gold standard in dessert cookbooks.

From the Back Cover

Award-winning plated desserts from the World and National Pastry Team Championships

"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 pâtisserie."
Chef Sébastien 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 Soufflé, Ginger Mousse, and Tropical Parfait

  • Yin-Yang Flourless Chocolate Cake

  • Peach Melba Modern

  • Chocolate Banana Caramel Crunch

  • Apple Savarin with Mascarpone Cream and Cranberry Gelée

  • Passion Fruit–Banana Parfait

  • Rosebud Crème Brûlée with Strawberry Jelly and Champagne Rose Sorbet

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Inside This Book

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Front Cover | Copyright | Table of Contents | Excerpt | Index
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Most Helpful Customer Reviews on (beta) HASH(0x9b5b3210) out of 5 stars 26 reviews
13 of 13 people found the following review helpful
HASH(0x9b50fc9c) out of 5 stars Exhaustive - but flawed Aug. 18 2012
By Terry A - Published on
Format: Hardcover Verified Purchase
Anyone who wants to be an upper tier pastry chef would be advised to purchase this book for the exhaustive photos and recipes. There's no better idea source for artistic inspiration than this book. Because of this, I have to give it 5 stars. What I don't like about this book is that probably the most interesting parts of these creations are the chocolate and pulled sugar decorations. That's why I bought the book. So of course I want to know how to make those. But each time I saw something I wanted to make, it referred me to page 308 where there is a basic sugar syrup recipe. And that's it. So I make the recipe, then what?? I realize it's a bit complicated, but even an overview would be appreciated. I have a general notion of how to make sugar art but I wanted insight on how each of those ornaments were made. There was thorough instruction on how to make the tuile ornaments, like the abstract wafer on the cover. If you want to tackle any of these recipes, you will need a lot of time, research and education. Unless you're already a gourmet pastry chef of the top level. Then this would be a good idea file. So if you're looking for nice photos of pulled sugar and chocolate, this is great. If you're looking for a manual on how to make pulled sugar ornaments, this won't work.
4 of 4 people found the following review helpful
HASH(0x9b50fee8) out of 5 stars Just in Time for This Year's Olympic Fever June 21 2012
By Dee Long - Published on
Format: Hardcover
We didn't know the extent ofthe many World and National Pastry Team Champtionships that existed prior to being introduced to this lovely volume, but each of the winners certainly deserves their well-deserved medals and laurel wreaths. The ingenuity and complexity of the desserts featured here are simply amazing. If the reader is up to the challenge of reproducing any of these stunning desserts in their own homes, detailed assembly instructions are provided, along with recipe directions in both grams and ounces. The desserts featured in Plating for Gold are sophisticated, minimalist,creative and in many cases one of a kind. So if you want to wow your guests with something more than creme brulee at your next party, Plating for Gold is for you!
3 of 3 people found the following review helpful
HASH(0x9b49f144) out of 5 stars great plated dessert book April 29 2013
By chefbrady12 - Published on
Format: Hardcover Verified Purchase
THis is a great book, nothing in there is not to complicated to do, no crazy ingredients or techniques. Just the regular equipment, silicone pans, ice cream machine. Great detail on every dessert, plating illustrations, lots of pictures, great desserts in here. 30 bucks well spent, I have taken a couple of things out of here for my dessert menu as we speak
3 of 3 people found the following review helpful
HASH(0x9b49f2e8) out of 5 stars Very practical cook book, specially for our purposes in catering the final touch of a service. Jan. 3 2013
By Andrés Homero Arras Jurado - Published on
Format: Hardcover Verified Purchase
Technically quite laborious, but easy to understand, and try them in our catering. We will try to apply . The recipes are clear and the ingredients (mostly) easy to find in our piece of earth, as well as the way the dessert is set up for plating, causing a whoau!.
2 of 2 people found the following review helpful
HASH(0x9b49f1bc) out of 5 stars worth everything i paid for it July 25 2013
By jw - Published on
Format: Hardcover Verified Purchase
This book helped me pass my finals in my first semester of pastry. Photos are beautiful & every recipe I tried was easy & looked great. If you do nothing but look att the plating you will love this book.