Francisco J Migoya: Frozen Desserts | Buch

Cover: 9780470118665 | Frozen Desserts | Francisco J Migoya | Buch | Englisch | 2008 | Wiley

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Beschreibung

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 flavors; 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 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.

Über den Autor

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.

Inhaltsverzeichnis

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

Details

Erscheinungsjahr:	2008
Genre:	Importe , Kochen & Backen
Rubrik:	Essen & Trinken
Thema:	Themenkochbücher
Medium:	Buch
Inhalt:	Acknowledgments.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 / Machi
ISBN-13:	9780470118665
ISBN-10:	0470118660
Sprache:	Englisch
Einband:	Gebunden
Autor:	Migoya, Francisco J
Hersteller:	Wiley
Verantwortliche Person für die EU:	Libri GmbH, Europaallee 1, D-36244 Bad Hersfeld, gpsr@libri.de
Maße:	224 x 284 x 34 mm
Von/Mit:	Francisco J Migoya
Erscheinungsdatum:	01.09.2008
Gewicht:	1,754 kg