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Introductory chapters include:
* the history and evolution of frozen desserts
* ingredients including dairy products, sugars, stabilizers, emulsifiers, fruits, and flavors
* equipment including churning machines, production equipment, and storage and serving containers
* 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
* Aerated Still-Frozen Desserts, which include parfaits, semi-freddos, and frozen mousses and souffles
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 savory courses. Recipes are illustrated throughout by full-color beauty photographs. An instructor's manual and companion website are also available for classroom use.
Introductory chapters include:
* the history and evolution of frozen desserts
* ingredients including dairy products, sugars, stabilizers, emulsifiers, fruits, and flavors
* equipment including churning machines, production equipment, and storage and serving containers
* 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
* Aerated Still-Frozen Desserts, which include parfaits, semi-freddos, and frozen mousses and souffles
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 savory courses. Recipes are illustrated throughout by full-color beauty photographs. An instructor's manual and companion website are also available for classroom use.
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.
Introduction.
Chapter 1: A Brief History of Frozen Desserts.
Chapter 2: Ingredients.
Chapter 3: Machines, Tools, and Equipment.
Chapter 4: Dairy-Based Frozen Desserts / Machine Churned or Pacotized.
Chapter 5: Non-Dairy Frozen Desserts / Machine Churned or Pacotized / Scraped and Shaved.
Chapter 6: Aerated Still-Frozen Desserts.
Chapter 7: Finished Items.
Chapter 8: Base Recipes.
Appendices.
Glossary.
Bibliography.
Resource List.
Index.
| Erscheinungsjahr: | 2008 |
|---|---|
| Genre: | Kochen & Backen |
| Rubrik: | Essen & Trinken |
| Thema: | Themenkochbücher |
| Medium: | Buch |
| Seiten: | 448 |
| Inhalt: | 448 S. |
| ISBN-13: | 9780470118665 |
| ISBN-10: | 0470118660 |
| Sprache: | Englisch |
| Einband: | Gebunden |
| Autor: |
The Culinary Institute of America (Cia)
Migoya, Francisco J |
| Hersteller: |
Wiley
John Wiley & Sons |
| Maße: | 224 x 284 x 34 mm |
| Von/Mit: | The Culinary Institute of America (u. a.) |
| 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.
Introduction.
Chapter 1: A Brief History of Frozen Desserts.
Chapter 2: Ingredients.
Chapter 3: Machines, Tools, and Equipment.
Chapter 4: Dairy-Based Frozen Desserts / Machine Churned or Pacotized.
Chapter 5: Non-Dairy Frozen Desserts / Machine Churned or Pacotized / Scraped and Shaved.
Chapter 6: Aerated Still-Frozen Desserts.
Chapter 7: Finished Items.
Chapter 8: Base Recipes.
Appendices.
Glossary.
Bibliography.
Resource List.
Index.
| Erscheinungsjahr: | 2008 |
|---|---|
| Genre: | Kochen & Backen |
| Rubrik: | Essen & Trinken |
| Thema: | Themenkochbücher |
| Medium: | Buch |
| Seiten: | 448 |
| Inhalt: | 448 S. |
| ISBN-13: | 9780470118665 |
| ISBN-10: | 0470118660 |
| Sprache: | Englisch |
| Einband: | Gebunden |
| Autor: |
The Culinary Institute of America (Cia)
Migoya, Francisco J |
| Hersteller: |
Wiley
John Wiley & Sons |
| Maße: | 224 x 284 x 34 mm |
| Von/Mit: | The Culinary Institute of America (u. a.) |
| Erscheinungsdatum: | 01.09.2008 |
| Gewicht: | 1,754 kg |
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