Tish Boyle
Author of The Good Cookie: Over 250 Delicious Recipes from Simple to Sublime
About the Author
Tish Boyle is the Food Editor and Test Kitchen Director of Chocolatier and Pastry Art & Design magazines. A graduate of Smith College and La Varenne Ecole de Cuisine in Paris, she has been a caterer, pastry chef, and food stylist.
Works by Tish Boyle
Chocolate Passion: Recipes and Inspiration from the Kitchens of Chocolatier Magazine (1999) 68 copies, 1 review
Plating for Gold: A Decade of Dessert Recipes from the World and National Pastry Team Championships (2012) 35 copies
Chocolatier Magazine 2006.06 1 copy
Chocolatier Magazine 2006.10 1 copy
Chocolatier Magazine 2005.10 1 copy
Chocolatier Magazine 2006.12 1 copy
Chocolatier Magazine 2005.06 1 copy
Chocolatier Magazine 2005.12 1 copy
Associated Works
Food and Wine Best of the Best Cookbook Recipes 2007 Volume 10 (2007) — Contributor — 142 copies, 1 review
Simply Sensational Desserts: 140 Classics for the Home Baker from New York's Famous Patisserie and Bistro (1999) — some editions — 109 copies
Tagged
Common Knowledge
- Canonical name
- Boyle, Tish
- Gender
- female
- Education
- Smith College
- Occupations
- editor (Dessert Professional)
- Nationality
- USA
- Birthplace
- New Jersey, USA
- Places of residence
- New Jersey, USA (birth)
New York, New York, USA - Associated Place (for map)
- USA
Members
Reviews
Drool inspiring photos but the recipes are a bit above my rustic tastes. I love how they are divided into the types of chocolate though, and there are 1 or 2 that I will give a go at. Plenty of chocolate goodness besides the recipes and photos to interest a reader.
Im giving this book 3.5 stars for two reasons:
1. I loved it so much when I got it out of the library I had to buy a copy but I havent actually made any of the recipes, so Im uncertain how good they are
2. It doesnt have enough photos, and those it does have are hard to figure out which is what
Otherwise if you want a lovely clear cake recipe book on how to make luxurious layered cakes the american way (syrup and filling, and icing as well) then this seems to be the book for you.
1. I loved it so much when I got it out of the library I had to buy a copy but I havent actually made any of the recipes, so Im uncertain how good they are
2. It doesnt have enough photos, and those it does have are hard to figure out which is what
Otherwise if you want a lovely clear cake recipe book on how to make luxurious layered cakes the american way (syrup and filling, and icing as well) then this seems to be the book for you.
Awards
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Associated Authors
Statistics
- Works
- 21
- Also by
- 3
- Members
- 624
- Popularity
- #40,356
- Rating
- 3.9
- Reviews
- 3
- ISBNs
- 21