Plating for Gold

TISH BOYLE is the editor of Dessert Professional magazine and the former editor of Chocolatier. She is the author of several books on baking and pastry, including Chocolate Passion, Diner Desserts, The Good Cookie, The Cake Book, and the Grand Finales series. Her articles and recipes have appeared in such publications as the New York Times, Fine Cooking, Food & Wine, and Every Day with Rachael Ray. An experienced pastry chef who trained at école de Cuisine La Varenne in Paris, she frequently serves as a judge in pastry competitions.

• Introduction 1Recommended Equipment 4Ingredients 8Plating For Points 20Plated Dessert Flavor Pairing Guide 26The Recipes 35Basic Garnish Recipes 308Sources 310Acknowledgments 313Index 314