{"title":"Francisco J. Migoya","description":"\u003cp\u003e\u003cstrong\u003eFrancisco J. Migoya\u003c\/strong\u003e offers a masterclass in modern dessert artistry, blending scientific insight with creative technique. His works, such as \u003cem\u003eFrozen Desserts\u003c\/em\u003e and \u003cem\u003eThe Elements of Dessert\u003c\/em\u003e, delve into the intricacies of pastry craft, providing valuable knowledge for both professional chefs and passionate home bakers.\u003c\/p\u003e\n\n\u003cp\u003eWith a focus on precision and innovation, Migoya’s books serve as essential references for understanding flavour, texture, and presentation in contemporary patisserie. Readers can expect detailed guidance that elevates their culinary skills and inspires new approaches to dessert making.\u003c\/p\u003e","products":[{"product_id":"frozen-desserts-by-the-culinary-institute-of-america-cia-9780470118665","title":"Frozen Desserts","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003eIt 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.\u003c\/p\u003e\n\n\u003cp\u003eIntroductory 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.\u003c\/p\u003e\n\n\u003cp\u003eRecipe 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.\u003c\/p\u003e\n\n\u003cp\u003eEach 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.\u003c\/p\u003e\n\n\u003cp\u003eRecipes are illustrated throughout by full-colour beauty photographs. An instructor's manual and companion website are also available for classroom use.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eFrozen Desserts\u003c\/em\u003e by The Culinary Institute of America (CIA), Francisco J. Migoya is an invaluable resource for those seeking expertise in the art of frozen confections.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Unknown","offers":[{"title":"Default Title","offer_id":46998148284652,"sku":"9780470118665","price":140.99,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/9951203482355.jpg?v=1763209343"},{"product_id":"the-elements-of-dessert-by-the-culinary-institute-of-america-cia-9780470891988","title":"The Elements of Dessert","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003eIn \u003ci\u003eThe Elements of Dessert\u003c\/i\u003e, 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.\u003c\/p\u003e\n\n\u003cp\u003eHe 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.\u003c\/p\u003e\n\n\u003cp\u003eChef 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.\u003c\/p\u003e\n\n\u003cp\u003eInspirational and instructive photographs display steps, techniques, and finished desserts.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"John Wiley and Sons Ltd","offers":[{"title":"Default Title","offer_id":46998683549932,"sku":"9780470891988","price":128.99,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/b709fc9275506d0c144c2bb7ba488314.jpg?v=1763322726"},{"product_id":"the-modern-cafe-by-francisco-j-migoya-9781394347803","title":"The Modern Cafe","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003e\u003cstrong\u003eA professional guide to every aspect of the launch and management of a modern, upscale café\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eThe Modern Café\u003c\/em\u003e is the first comprehensive, must-have reference for the aspiring restaurateur or café owner who wants to make sure every detail is executed correctly.\u003c\/p\u003e\n\n\u003cp\u003eThis 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.\u003c\/p\u003e\n\n\u003cul\u003e\n    \u003cli\u003eIncludes nearly 250 recipes plus 150 sub-recipes, more than 100 photographs, and approximately 75 illustrations.\u003c\/li\u003e\n    \u003cli\u003eBreaks 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.\u003c\/li\u003e\n    \u003cli\u003eAuthor 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.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eWith information on all aspects of the café business—finances, human resources, food production, recipe\/menu development, and even décor—\u003cem\u003eThe Modern Café\u003c\/em\u003e offers both inspiration and instruction for anyone who wants to operate a successful café.\u003c\/p\u003e\n\n\u003cp\u003eMigoya'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.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Unknown","offers":[{"title":"Default Title","offer_id":47464450130156,"sku":"9781394347803","price":87.99,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/9781394347803-the-modern-cafe.jpg?v=1775049155"}],"url":"https:\/\/bookhero.pro\/collections\/francisco-j-migoya.oembed","provider":"Book Hero","version":"1.0","type":"link"}