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Frozen Desserts
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See moreIt is essential for any serious pastry chef to have a comprehensive knowledge of frozen dessert production, and Frozen Desserts provides all the basic information a pastry professional needs.
Book Hero Magic formatted this description to make it easier to read. While it's new and
still learning, it may not be perfect - your
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Description
It is essential for any serious pastry chef to have a comprehensive knowledge of frozen dessert production, and this book provides all the basic information a pastry professional needs.
Introductory chapters include the history and evolution of frozen desserts; ingredients including dairy products, sugars, stabilizers, emulsifiers, fruits, and flavours; and equipment including churning machines, production equipment, and storage and serving containers. Also included are essentials on storage, sanitation, and production and serving techniques.
Recipe chapters cover Dairy-Based Frozen Desserts, which include ice cream, gelato, and sherbet; Non-Dairy Desserts, which include sorbet and granites; and Aerated Still-Frozen Desserts, which include parfaits, semi-freddos, and frozen mousses and soufflés.
Each recipe chapter covers both classic and modern small-batch production techniques, basic formulas, and both basic and advanced base recipes. The final chapter, Finished Items, makes use of these base recipes and shows readers how to produce, plate, garnish, and serve small desserts, plated desserts, frozen cakes, and even frozen accompaniments to savoury courses.
Recipes are illustrated throughout by full-colour beauty photographs. An instructor's manual and companion website are also available for classroom use.
Frozen Desserts by The Culinary Institute of America (CIA), Francisco J. Migoya is an invaluable resource for those seeking expertise in the art of frozen confections.
Book Details
INFORMATION
ISBN: 9780470118665
Publisher: John Wiley & Sons Inc
Format: Hardback
Date Published: 22 August 2008
Country: United States
Imprint: John Wiley & Sons Inc
Illustration: Photos: 0 B&W, 125 Color
Audience: General / adult, Professional and scholarly
DIMENSIONS
Spine width: 31.0mm
Width: 224.0mm
Height: 277.0mm
Weight: 1520g
Pages: 448
About the Author
FRANCISCO J. MIGOYA is currently a professor of Café Operations at The Culinary Institute of America. Trained at the Lycée d’Hôtellerie et de Tourisme in Strasbourg, France, and in Mexico City, he served as executive pastry chef at Thomas Keller’s The French Laundry, Bouchon Bakery, and Bouchon in Yountville, California. He also worked as a pastry chef at Veritas and The River Café in New York City.
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