Book Description
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.


The publisher, John Wiley & Sons
From master pastry chef, Philippe Durand, here are recipes for 70 devilishly delectable plated desserts and dozens of magnificent ideas for decorating with fruits, chocolate, cooked sugar, sauces, glazes, cookies and pastries. For easy reference, the recipes are organized by main ingredient, such as Fresh Fruits, Nuts and Chocolate. Featuring 600 color photographs and 10 exquisite watercolors, this volume is a valuable resource for dessert lovers and a rich confection for the eyes.


From the Back Cover
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.


About the Author
Philippe Durand Chef Philippe Durand, born into a family of pastry chefs, began his career at a very young age and went on to complete his apprenticeship and on the job training. At 27, Chef Durand owned his own business, and then started teaching. He specializes in techniques and recipes for «designer desserts», sharing his ideas and expertise for beautifully presented individual desserts with young students and established professionals.

FROM THE PUBLISHER