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"Frozen Desserts is a fantastic tool for the pastry professional, with inventive new takes on classics, as well as great information on modern techniques. It's definitely a must-have addition to the pastry chef's personal library."
-RICHARD CAPIZZI, PASTRY CHEF at PER SE and BOUCHON BAKERY, NEW YORK CITY
"This book is not only a collection of recipes, but a resource to teach the chemistry of how and why they work-a stepping stone towards the reader's own creations."
-KAREN DEMASCO
"Frozen Desserts is a fantastic tool for the pastry professional, with inventive new takes on classics, as well as great information on modern techniques. It's definitely a must-have addition to the pastry chef's personal library."
-RICHARD CAPIZZI, PASTRY CHEF at PER SE and BOUCHON BAKERY, NEW YORK CITY
"This book is not only a collection of recipes, but a resource to teach the chemistry of how and why they work-a stepping stone towards the reader's own creations."
-KAREN DEMASCO
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.
Acknowledgments vi
Introduction vii
Chapter 1: A Brief History of Frozen Desserts 1
Chapter 2: Ingredients 9
Chapter 3: Equipment, Machines, and Tools 31
Chapter 4: Dairy-Based Frozen Desserts 51
Chapter 5: Non-Dairy Frozen Desserts 69
Chapter 6: Aerated Still-Frozen Desserts 87
Chapter 7: Finished Items 101
Chapter 8: Base Recipes 348
Appendices 410
Average Sugar, Solids, and Acid Content of Fruit 410
Seasonal Availability of Fruit 412
Glossary 420
Bibliography 423
Internet References 424
Resources 425
Index 426
| Erscheinungsjahr: | 2008 |
|---|---|
| Genre: | Kochen & Backen |
| Rubrik: | Essen & Trinken |
| Thema: | Themenkochbücher |
| Medium: | Buch |
| Inhalt: | 448 S. |
| ISBN-13: | 9780470118665 |
| ISBN-10: | 0470118660 |
| Sprache: | Englisch |
| Einband: | Gebunden |
| Autor: | Migoya, Francisco J |
| Hersteller: |
Wiley
John Wiley & Sons |
| Maße: | 224 x 284 x 34 mm |
| Von/Mit: | Francisco J Migoya |
| Erscheinungsdatum: | 01.09.2008 |
| Gewicht: | 1,754 kg |
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.
Acknowledgments vi
Introduction vii
Chapter 1: A Brief History of Frozen Desserts 1
Chapter 2: Ingredients 9
Chapter 3: Equipment, Machines, and Tools 31
Chapter 4: Dairy-Based Frozen Desserts 51
Chapter 5: Non-Dairy Frozen Desserts 69
Chapter 6: Aerated Still-Frozen Desserts 87
Chapter 7: Finished Items 101
Chapter 8: Base Recipes 348
Appendices 410
Average Sugar, Solids, and Acid Content of Fruit 410
Seasonal Availability of Fruit 412
Glossary 420
Bibliography 423
Internet References 424
Resources 425
Index 426
| Erscheinungsjahr: | 2008 |
|---|---|
| Genre: | Kochen & Backen |
| Rubrik: | Essen & Trinken |
| Thema: | Themenkochbücher |
| Medium: | Buch |
| Inhalt: | 448 S. |
| ISBN-13: | 9780470118665 |
| ISBN-10: | 0470118660 |
| Sprache: | Englisch |
| Einband: | Gebunden |
| Autor: | Migoya, Francisco J |
| Hersteller: |
Wiley
John Wiley & Sons |
| Maße: | 224 x 284 x 34 mm |
| Von/Mit: | Francisco J Migoya |
| Erscheinungsdatum: | 01.09.2008 |
| Gewicht: | 1,754 kg |
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