Tish Boyle
  • New York, NY
  • United States
Share

Tish Boyle's Friends

  • hassan abbas
  • Bobbie Noto
  • Grant Ripp
  • 60mike
  • John Fisher
  • Virginia Noé
  • Gerhard  Petzl
  • Adam Schihab
  • Douglas Matthews
  • David Carris
  • Bakkerbos
  • Horace Micallef
  • Mercury Chocolates
  • Sotto Zero
  • mahmoud othman

Tish Boyle's Groups

Tish Boyle's Discussions

Red Fruit Tuile recipe?

Started this discussion. Last reply by ANTONIO BACHOUR Apr 24, 2011. 10 Replies

Verrines!

Started this discussion. Last reply by Tish Boyle Feb 14, 2011. 14 Replies

 

Tish Boyle's Page

Latest Activity

Bakkerbos replied to Tish Boyle's discussion Would you like to be featured in Dessert Professional magazine?
"Yes I would like that. Can jou sent me a mail back?   Greetings bakkerbos"
Nov 23, 2011
Tish Boyle and hassan abbas are now friends
Jun 6, 2011
ANTONIO BACHOUR replied to Tish Boyle's discussion Red Fruit Tuile recipe?
"You welcome Jeanne"
Apr 24, 2011
Jeanne replied to Tish Boyle's discussion Red Fruit Tuile recipe?
"ok, now I want to make these.  Thanks Antonio!  They'll be perfect with some summer desserts I'm thinking about doing."
Apr 24, 2011
ANTONIO BACHOUR replied to Tish Boyle's discussion Red Fruit Tuile recipe?
"You welcome:)"
Apr 21, 2011
Tish Boyle replied to Tish Boyle's discussion Red Fruit Tuile recipe?
"they're beautiful! Thanks Antonio, you always come through..."
Apr 21, 2011
ANTONIO BACHOUR replied to Tish Boyle's discussion Red Fruit Tuile recipe?
Apr 20, 2011
ANTONIO BACHOUR replied to Tish Boyle's discussion Red Fruit Tuile recipe?
"dried whole raspberry."
Apr 20, 2011

Profile Information

About me :
website: www.tishboyle.com; blog: www.tishboyle.blogspot.com
I enter competitions :
Never
I consider my specialty to be:
desserts

About Me

Tish Boyle is an accomplished food writer, food magazine editor, and award-winning cookbook author with special expertise in baking, desserts, and chocolate.

Boyle teaches baking before diverse audiences in both the U.S. and Canada. Comfortable in a variety of settings and media, she has taught techniques to audiences ranging in skill from experienced bakers to children. She has had scores of radio and TV appearances, including:

• NBC's Today Show
• CBS's Early Show
• CTV-ca's Canada AM
• Discovery Channel, and
• Food Network (several shows)

Boyle currently has eight books in print, about which noteworthy details follow:
• The Cake Book (John Wiley & Sons, 2006), her latest book, has earned a place among Food & Wine magazine's top 25 cookbooks of 2006.
• The Good Cookie (John Wiley & Sons, 2002) was named among Food & Wine’s top 25 cookbooks of 2002.
• The Los Angeles Times chose Diner Desserts (Chronicle, 2000) to be included among its top 10 cookbooks of 2000.
• The International Association of Culinary Professionals honored Simply Sensational Desserts by François Payard (Broadway, 1999) - which Boyle co-wrote - with its 1999 Cookbook Award, Bread, Baking and Other Sweets category.
• Her first book, Grand Finales: The Art of the Plated Dessert (Van Nostrand Reinhold, 1996), was a finalist in the IACP's 1998 baking awards. Grand Finales was part of a groundbreaking trilogy that systematically examined modern plated desserts.

As the current editor of Dessert Professional magazine and long-time food editor of both Chocolatier and Pastry Art & Design magazines, Boyle plays a key role in selecting deserving individuals for DP’s prestigious annual "10-best" pastry chefs feature. Boyle frequently serves as a judge in pastry competitions. For example, The New York Daily News recently featured her views in a critical piece about the quality of chocolates produced by both major and boutique candy manufacturers.

Boyle's formal culinary education began in Paris at La Varenne École de Cuisine. She held a variety of positions as a chef de cuisine on luxury barges that traveled the canals of the Burgundy and Bordeaux regions, as a pastry chef, caterer, food stylist, and recipe developer. Her varied background and writing skills - developed as an English major at Smith College - brought her to Chocolatier as the food editor. Articles and recipes she has written or developed have appeared frequently in Chocolatier and other publications, including McCall's, The New York Times, Fine Cooking, and Wine Enthusiast magazine.

Boyle's professional affiliations include Baker's Dozen East, New York Women's Culinary Alliance, Les Dames D'Escoffier, and the International Associations of Culinary Professionals. For more information and examples of food styling, visit www.tishboyle.com.

Tish Boyle's Photos

  • Add Photos
  • View All

Tish Boyle's Blog

www.tishboyle.blogspot.com

Posted on April 27, 2009 at 1:39pm 1 Comment

It took me a long time, but I finally got my blog up and running! I hope you'll pay a visit and leave some comments. Blogs are sort of like houseplants--they need regular care and watering, or else they die. I hope to keep mine alive, with lots of recipes, book reviews, etc. Let me know what you think...

What's Your Favorite Cookbook?

Posted on March 12, 2009 at 10:10pm 5 Comments

That's the current topic of Tish Talk. Visit Tish Talk to leave your comments!

Looking for pastry chefs and chefs with tattoos!

Posted on February 16, 2009 at 8:22pm 17 Comments

Working on a project and looking for pastry chefs and chefs with tattoos. The tattoos do not need to be food related. The more elaborate, the better, however. Contact me if you're interested in sharing info or getting involved yourself. Thanks!!

Comment Wall (23 comments)

You need to be a member of AllChefs to add comments!

Join AllChefs

At 8:43pm on August 25, 2009, Shawn the Baker said…
Hi Tish,
I'd be honored to provide a recipe for the magazine; that's awesome!
Is there a particular recipe of mine that you're interested in? Or a certain theme that you're looking for?
Thanks for calling on me, this is very exciting.
Shawn
At 8:45pm on August 3, 2009, The Ice Cream Bloke said…
16802 Kersdale Dr - Chesterffield MO - 63005
Thanks Muchly
When is your next deadline?
At 11:42am on August 2, 2009, The Ice Cream Bloke said…
I never got the issues.
Can you send some to me? Also - I have plenty more if you would like a regular article. I write for an English Ice Cream Magazine monthly
steve
At 7:39am on April 1, 2009, rachmah setyawati said…
Hi Tish,

So glad to have you prompt reply for my question about the recipe of chocolate almond coconut cake.

I wish I can practise this recipe immediately.

Thank U.


Cheers,
Rachmah
At 1:34pm on March 31, 2009, Anil Rohira said…
Hi Tish,
Hope all is well at your end.I have not played much this year, plan to start soon.
Have been following cricket these past few weeks.
Hope u can make it to AZ.
Take Care
At 12:00pm on March 23, 2009, Vicki said…
Thanks Tish I'll try that.
At 10:35am on March 23, 2009, Vicki said…
Thank you so much Tish. I don't have that book but after reading many of the posts will have to get on Amazon today and order it. Thank you for the recipe, I appreciate it. By any chance do you have a good recipe for a Strawberry Mousse? I need to make it for a function and haven't found one that I really like yet.
At 9:27am on March 23, 2009, Vicki said…
Would you be willing to share your recipe for the lemon mousse cake with raspberries? It looks heavenly.
Vicki
At 10:10am on March 13, 2009, Chris said…
Thank you for the recipe, can't wait to try this. It looked like it was marbled with a knife. I like the layered look.
At 11:33pm on March 12, 2009, Tennille S said…
k then best email to reach me at is Psycho_Hammster@hotmail.com
 
 
 

Badge

Loading…

AllChefs, a social platform for chefs, fosters online connections among professionals in the culinary, food, and dessert industries.

Sponsored Content

Latest Activity

Advertise with Us

We offer several advertising solutions across our network of sites, our print publication, and events.

Read about our Digital Advertising Solutions and request our Rate Card >>

Download the DessertProfessional.com Digital Mediakit.

Events

© 2017   The Connect Network by DessertProfessional.com   Powered by

Badges  |  Report an Issue  |  Terms of Service