The Elements of Dessert PDF ePub eBook

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The Elements of Dessert free pdf The essential guide to truly stunning desserts from pastry chef Francisco Migoya In this gorgeous and comprehensive new cookbook, Chef Migoya begins with the essential elements of contemporary desserts-like mousses, doughs, and ganaches-showing 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. Throughout, gorgeous and instructive photography displays steps, techniques, and finished items. The more than 200 recipes and variations collected here cover virtually every technique, concept, and type of dessert, giving professionals and home cooks a complete education in modern desserts. * More than 200 recipes including everything from artisan chocolates to French macarons to complex masterpieces like Bacon Ice Cream with Crisp French Toast and Maple Sauce * Written by Certified Master Baker Francisco Migoya, a highly respected pastry chef and the author of Frozen Desserts and The Modern Cafe, both from Wiley Combining Chef Migoya's expertise with that of The Culinary Institute of America, The Elements of Dessert is a must-have resource for professionals, students, and serious home cooks.

About Francisco J. Migoya

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.

Details Book

Author : Francisco J. Migoya
Publisher : John Wiley
Data Published : 23 November 2012
ISBN : 047089198X
EAN : 9780470891988
Format Book : PDF, Epub, DOCx, TXT
Number of Pages : 544 pages
Age + : 15 years
Language : English
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