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Title: Grand Finales: A Neoclassic View of Plated Desserts by Tish Boyle, Timothy Moriarty ISBN: 047129313X Publisher: John Wiley & Sons Pub. Date: 26 January, 2000 Format: Hardcover Volumes: 1 List Price(USD): $55.00 |
Average Customer Rating: 4
Rating: 3
Summary: review on pastry
Comment: I feel that this book didn't project the pastry that people are interested in today. Pastry is like a fashion show, you put your best most tasteful and fashionable out to the public. The fashion is not overpowered by the accessories.. The dessert should be able to project itself alone.. In this book the desserts were lost among all the garnish..
Rating: 4
Summary: Not for beginners!
Comment: I agree with the previous reviewer this book is not for beginners. BUT what a book! The recipies are great, and presentations wonderful. The portions, sometimes serving 20 need to be reduced, and measures are in weight (took me a minute with 10 oz eggs). If you're a veteran baker you'll have a book that challenges-- and rewards with plenty of wow appeal at your next dinner party.
Rating: 5
Summary: Top Resource For Pastry Professionals
Comment: I highly recommend this book to pastry professionals and students, skilled amateurs, and aficionados of fine food photography. As the pastry chef of a large Chicago hotel, I am frequently asked to create elaborate showpieces and spectacular plated desserts for banquets and VIPs. Inspiration for these creations is sometimes swallowed up by production demands. A Neoclassic View of Plated Desserts has been an invaluable resource for ideas, presentations and techniques. The photographs are not only dazzling, they are also instructive. The recipes are well-written and tested (measurement are in grams and ounces, too!). The sugar chapter alone (by Ewald Notter) makes the book worth buying.
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Title: Grand Finales : The Art of the Plated Dessert by Tish Boyle, Timothy Moriarty ISBN: 0471287695 Publisher: John Wiley & Sons Pub. Date: 08 October, 1996 List Price(USD): $55.00 |
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Title: A Modernist View of Plated Desserts (Grand Finales) by Tish Boyle, Timothy Moriarty ISBN: 0471292516 Publisher: John Wiley & Sons Pub. Date: 24 October, 1997 List Price(USD): $55.00 |
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Title: New Classic Desserts by Andrew MacLauchlan ISBN: 0471286052 Publisher: John Wiley & Sons Pub. Date: 1997 List Price(USD): $54.95 |
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Title: The Advanced Professional Pastry Chef by Bo Friberg ISBN: 0471359262 Publisher: John Wiley & Sons Pub. Date: 21 February, 2003 List Price(USD): $65.00 |
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Title: The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition by Bo Friberg ISBN: 0471359254 Publisher: John Wiley & Sons Pub. Date: 22 February, 2002 List Price(USD): $65.00 |
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