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The Modern Cafe
Brief Description
A professional guide to every aspect of the launch and management of a modern, upscale café The Modern Café is the first comprehensive, must-have reference for the aspiring restaurateur or café owner who wants to make sure every detail is executed correctly. This exquisitely illustrated volume...
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Format: Paperback / softback
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The Modern Cafe
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Description
A professional guide to every aspect of the launch and management of a modern, upscale café
The Modern Café is the first comprehensive, must-have reference for the aspiring restaurateur or café owner who wants to make sure every detail is executed correctly.
This exquisitely illustrated volume is packed with professional guidance and master recipes for breakfast pastries, artisanal sandwiches, truffles and treats, and much more. Additionally, an entire chapter is devoted to the retail shelf, a key contributor to any café's financial health.
- Includes nearly 250 recipes plus 150 sub-recipes, more than 100 photographs, and approximately 75 illustrations.
- Breaks the café down into its five key components — the bakery, the pastry shop, the savoury kitchen, beverages, and the retail shelf — with expert advice and contemporary recipes for each area.
- Author Francisco Migoya is an assistant professor at The Culinary Institute of America, where he teaches the Café Operations class for the Baking and Pastry Arts programme.
With information on all aspects of the café business—finances, human resources, food production, recipe/menu development, and even décor—The Modern Café offers both inspiration and instruction for anyone who wants to operate a successful café.
Migoya's modern, refined recipes require precise execution, attention to technique, and the highest-quality ingredients. The art and craft of the baker, pastry chef, and chef are evident in every recipe. With stunning photography, real-world advice, and expert instruction on the launch and management of a café, this book fully covers the field of modern café operation.
Book Details
INFORMATION
ISBN: 9781394347803
Publisher: John Wiley & Sons Inc
Format: Paperback / softback
Date Published: 02 June 2025
Country: United States
Imprint: John Wiley & Sons Inc
Audience: Tertiary education
DIMENSIONS
Spine width: 28.0mm
Width: 216.0mm
Height: 272.0mm
Weight: 1474g
Pages: 560
About the Author
FRANCISCO J. MIGOYA is the Head of Pastry at noma in Copenhagen. He was the Executive Pastry Chef at The French Laundry and Bouchon Bakery & Bistro before joining the Culinary Institute of America as a professor and co-author of The Modern Café and Frozen Desserts. He then went on to be Head Chef at Modernist Cuisine, co-authoring two books: Modernist Bread and Modernist Pizza.
THE CULINARY INSTITUTE OF AMERICA, founded in 1946, is the world's premier culinary college. The CIA has locations in New York, California, Texas, and Singapore. For more information, visit www.ciachef.edu.
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