Berkhamsted: Oktober 2011

Minggu, 30 Oktober 2011

[Q113.Ebook] Ebook Download Rock The Dancefloor: The proven five-step formula for total DJing success, by Phil Morse

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If you want to know how it feels to be the DJ, to share the music you love with other people, to receive the adulation of packed dancefloors night after night, this book will show you exactly what to do to get there.

Whether you’re brand-new to this, a DJ who wants to finally break out of the bedroom, or you just want to improve your game, the five-step formula in Rock The Dancefloor! will help you to become a truly great DJ.

This clear and practical guide will enable you to:

Understand modern DJ gear, in order to avoid expensive mistakes
Assemble the best music collection, so you can fill any dancefloor
Quickly master all the techniques, so your DJ mixes sound amazing
Perform like a pro at any type of gig: parties, bars, night clubs...
Promote yourself effectively, for more and better paid bookings

Phil Morse is a DJ who has played around the world, including at the famous Privilege in Ibiza, the world's largest night club. He is the founder of Digital DJ Tips, a website and online DJ school that has taught over 13,000 DJs in 50 countries since 2010.

Sales Rank: #80303 in eBooks
Published on: 2016-08-16
Released on: 2016-08-16
Format: Kindle eBook

About the Author
Phil Morse is a DJ who has played around the world, including at the famous Privilege in Ibiza, the world's largest night club. He is the founder of Digital DJ Tips, a website and online DJ school that has taught over 13,000 DJs in 50 countries since 2010.�

Most helpful customer reviews

1 of 1 people found the following review helpful.
Most complete DJ instructional book I've read
By Michael G.
I loved this book! There has never been a more complete book written on this subject i have read. It will teach you about gear, music, techniques, business advice, and the industry as a whole. If you have never touched DJ gear, you will learn everything you need to start doing gigs. If you have DJ'd for a while like I have, you will pick up great tips to rejuvenate your love of it. Really fun read!

0 of 0 people found the following review helpful.
Completely worth the money!
By TDorc
I started DJing in 2010. I literally saw a cool DJ video on YouTube and decided it would fun. The next day I found myself at a music store and after 3 hours purchased a controller (outside of my budget and not what I needed in the least). I had to figure out everything - where to get music; how to organize it; how to hook up everything; how to get gigs. There was so much trial and error. This book really compresses years worth of experience into an easy to digest format. I really wish this was available when I started.

0 of 0 people found the following review helpful.
A DJ's MUST HAVE!
By Nuwri Ghostleaf
MusicLuv to ALL eyes that see read and hear this. Wow! If you are a DJ or a wannabe, this is a Must Read! Follow what is outlined to a road of simplicity but tweak to your liking. Best book on the subject.
The Silver Conductor
[...]

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Rabu, 19 Oktober 2011

[Y192.Ebook] Download Ebook Plating for Gold: A Decade of Dessert Recipes from the World and National Pastry Team Championships, by Tish Boyle

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Learn to create plated desserts like a master, with recipes from the World and National Pastry Team Championships

Considered the Olympics of the pastry arts, the World and National Pastry Championships were founded by Michael Schneider in 1999. Since then, it has grown into the United States' most prestigious and popular pastry competition, aired annually on TLC. Now, in Plating for Gold, pastry chef Tish Boyle presents the most spectacular dessert recipes from the first decade of the competition and shows how you can recreate the same award-winning desserts in your own kitchen.

Plating for Gold includes 50 recipes for absolutely spectacular desserts created by expert pastry chefs like Ewald Notter, Jacquy Pfeiffer, and Sebastien Cannone, all presented in easy-to-follow, step-by-step instructions. You'll find whimsical and delicious one-of-a-kind recipes like Strawberry Soup, Vanilla Panna Cotta Napoleon, and Almond Tartlet; Hot Chocolate Souffl�, Ginger Mousse, and Tropical Parfait; and Yin-Yang Flourless Chocolate Cake, as well as insight and advice from top pastry chefs on perfect plating.

Includes advice on essential equipment, stocking your pastry kitchen, and perfect flavor pairings to help you create your own original recipes
Features enticing full-color photographs of finished desserts, as well as hand-drawn sketches to illustrate plating techniques and provide endless inspiration
Offers a behind-the-scenes look at the world of pastry competition, with candid photos and insider advice from some of today's best pastry chefs

Whether you aspire to compete with the best at the Pastry Team Championships or simply want to impress guests at your next big dinner party, Plating for Gold is the gold standard in dessert cookbooks.

Sales Rank: #151723 in Books
Published on: 2012-06-13
Original language: English
Number of items: 1
Dimensions: 11.30" h x 1.30" w x 8.90" l, 3.87 pounds
Binding: Hardcover
336 pages

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Recipe Excerpts from Plating for Gold by Tish Boyle Chocolate-Pear Mousse and Crepe Souffle with Passion Fruit Sauce
(Click for recipe) Old El Paso
(Click for recipe) Volcanic Eruption
(Click for recipe)

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 S�bastien 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 granit�; 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 p�tisserie."
—Chef S�bastien 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 Souffl�, Ginger Mousse, and Tropical Parfait
Yin-Yang Flourless Chocolate Cake
Peach Melba Modern
Chocolate Banana Caramel Crunch
Apple Savarin with Mascarpone Cream and Cranberry Gel�e
Passion Fruit–Banana Parfait
Rosebud Cr�me Br�l�e with Strawberry Jelly and Champagne Rose Sorbet

Most helpful customer reviews

14 of 14 people found the following review helpful.
Exhaustive - but flawed
By Terry A
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.
Just in Time for This Year's Olympic Fever
By Dee Long
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.
great plated dessert book
By chefbrady12
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

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Minggu, 16 Oktober 2011

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Sabtu, 15 Oktober 2011

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Sales Rank: #2313807 in Books
Binding: Hardcover

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