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The Elements of Dessert
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Format: Hardback
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The Elements of Dessert
$12899
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The Elements of Dessert
* Begins with the essential elements of contemporary dessertsshowing pastry chefs and students how to master those building blocks before molding and incorporating them into creative finished desserts. * He then explores in detail pre-desserts, plated desserts, dessert buffets, passed desserts, cakes, and petits fours.
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Description
In The Elements of Dessert, renowned pastry chef Francisco Migoya, professor at The Culinary Institute of America, takes you on a guided tour through the innovative flavours, ingredients, and techniques in the thrilling world of desserts.
He begins with the fundamental elements—such as mousses, doughs, and ganaches—revealing in each recipe how to incorporate these building blocks into inventive, unforgettable delicacies.
Chef Migoya then explores basic pastry methods and dessert and menu composition principles in 200 recipes and variations within the essential groups of pre-desserts, plated desserts, dessert buffets, passed-around desserts, and cakes and petits fours.
Inspirational and instructive photographs display steps, techniques, and finished desserts.
Book Hero Magic summarised reviews for this book. While it's new and still learning, it may not be perfect - your feedback is welcome! HOW HAS THIS BEEN REVIEWED?
The Elements of Dessert by Francisco J. Migoya, as reviewed by industry professionals, is praised as an essential volume for serious bakers and pastry chefs, combining the utility of a pastry school textbook with the allure of a coffee table book. The book is highly regarded for its comprehensive coverage of diverse dessert categories, offering both foundational techniques and innovative recipes, supported by striking visuals of modernist pastry creations. Migoya is recognised for his pivotal influence in the culinary world, with the book being described as a guide to contemporary pastry that enhances the overall landscape of desserts.
Book Details
INFORMATION
ISBN: 9780470891988
Publisher: John Wiley & Sons Inc
Format: Hardback
Date Published: 23 November 2012
Country: United States
Imprint: John Wiley & Sons Inc
Audience: General / adult, Professional and scholarly
DIMENSIONS
Spine width: 43.0mm
Width: 224.0mm
Height: 292.0mm
Weight: 2041g
Pages: 544
About the Author
Francisco J. Migoya is a professor at The CulinaryInstitute of America, teaching the Cafe Operations class forthe baking and pastry arts degree programs. He is also in charge ofthe Apple Pie Bakery Cafe, the CIA's busiest public restaurantoperation. Before joining the CIA, he was executive pastry chef atThomas Keller's The French Laundry, Bouchon Bakery, and BouchonBistro. He has also worked as a pastry chef at such New York Cityrestaurants as Veritas, Ilo, and The River Cafe. Founded in 1946, The Culinary Institute of America is anindependent, not-for-profit college offering bachelor's andassociate degrees in culinary arts and baking and pastry arts, aswell as certificate programs in Latin cuisines and wine andbeverage studies. A network of more than 44,000 alumni has helpedthe CIA earn its reputation as the world's premier culinarycollege. The CIA, which also offers courses for professionals andfood enthusiasts, as well as consulting services for thefoodservice and hospitality industry, has campuses in Hyde Park,New York; St. Helena, California; San Antonio, Texas; andSingapore.
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