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.