Designer Desserts

By Philippe Durand

Prestige des Grands Chefs Dessert is the grand finale of a great meal. To make a memorable lasting impression, the dessert must excite all the senses: above all it must taste delicious but it should also have texture, a lovely aroma and be beautiful to look at. A ?designer dessert?, which each individual serving arranged with care and purpose on an attractive plate and cleverly decorated, is a stunning way to finish a dining experience. Talented pastry chef and teacher, Philippe Durand has developed many new ideas and methods for presenting ?plated desserts?. He has analyzed all the components necessary for creating dazzling presentations of individual desserts arranged artistically on a plate. These innovative dishes will inspire restaurant chefs and caterers as well as home cooks who love to entertain. This book is presented in three sections. The first section illustrates the principles of style, technique and decoration necessary for the successful presentation of an individual dessert. The main part consists of dessert ?formulas?, grouped according to the main ingredient, along with photographs to help achieve the same stunning results. The basic recipes and techniques for making the desserts in the main section are given at the end. Restaurant chefs will find desserts to make ahead in quantity that are easily assembled to order. There are innovative ideas for combining colorful and flavorful ingredients that will inspire pastry shop owners and caterers. And for the talented home cook who wants to serve a dazzling, decorated dessert to guests, this book offers many delicious possibilities.

• Format: Hardcover
• Language: English
• ISBN: 0471160644
• ISBN13: 9780471160649
• Release Date: August 1996
• Publisher: Wiley
• Length: 192 Pages
• Weight: 2.45 lbs.
• Dimensions: 12.1" x 0.7" x 8.6"

Customer Reviews

Lots of great information

I like how this book is done in three parts, But it takes some getting used to. First section is step by step techniques, i.e. Sugar work, and chocolate work and such. The second part is the plate designing, and third are the recipes. MOST professional dessert books have only one picture and a recipe, making it hard to follow or duplicate. This book has many pictures for each dessert along with diagrames of said dessert. This is almost like a Dessert text book, but in a good way. The techniques are advanced, so I would not recommend this for a new cook. My biggest complaint is that the pictures are not the best quality and they look like a low res digital camera was used. They are shadowy, grainy, and dark. (The little doodle drawings with each dessert were of better quality) Otherwise this book is a five star for me. - Best dessert book I own!