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Frozen Desserts

By The Culinary Institute of America (CIA) and Francisco J. Migoya
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Book Hero Magic crafted this summary to help describe this book. While it's new and still learning, it may not be perfect - your feedback is welcome! Summary
Frozen Desserts by The Culinary Institute of America (CIA) and Francisco J. Migoya is a comprehensive guide to the art and science of creating delicious frozen treats. It covers a variety of techniques, recipes, and the theoretical understanding needed to craft everything from ice creams to sorbets. With detailed instructions and insights from culinary experts, this book is ideal for both professional chefs and enthusiastic home cooks.
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Format: Hardback
$14099
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Book Hero Magic created this recommendation. While it's new and still learning, it may not be perfect - your feedback is welcome! IS THIS YOUR NEXT READ?

This book may appeal to you if you're passionate about creating delicious, icy treats. It offers a detailed exploration of techniques and recipes for a wide variety of frozen desserts, perfect for both professional chefs and enthusiastic home cooks who want to expand their dessert repertoire. With insights from culinary experts, it promises to enhance your skills and satisfy your sweet tooth with its creative inspirations.

Book Hero thinking about your next read

It 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 feedback is welcome! 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 soufflΓ©s.

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

Collections

Cook Books & Recipes Cooking & Food Francisco J. Migoya Gifts for adults Non-Fiction The Culinary Institute of America (CIA)

About the Author

FRANCISCO J. MIGOYA is currently a professor of CafΓ© Operations at The Culinary Institute of America. Trained at the LycΓ©e d’HΓ΄tellerie 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 CafΓ© in New York City.

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