The Elements Of Dessert[甜点要素]

作者: Francisco J. Migoya 著

出版社: Wiley

出版时间: 2012-10

版次: 1

ISBN: 9780470891988

定价: 832.70

装帧: 精装

开本: 其他

纸张: 胶版纸

页数: 544页

正文语种: 英语

分类: 外文古旧书>英文书>文学

The essential guide to truly stunning desserts from pastry chef Francisco Migoya.

In this gorgeous and comprehensive new cookbook, Chef Migoya begins with the essential elements of contemporary desserts—like mousses, doughs, and ganaches—showing pastry chefs and students how to master those building blocks before molding and incorporating them into creative finished desserts. He then explores in detail pre-desserts, plated desserts, dessert buffets, passed desserts, cakes, and petits fours.
Throughout, gorgeous and instructive photography displays steps, techniques, and finished items. The more than 200 recipes and variations collected here cover virtually every technique, concept, and type of dessert, giving professionals and home cooks a complete education in modern desserts.

* More than 200 recipes including everything from artisan chocolates to French macarons to complex masterpieces like Bacon Ice Cream with Crisp French Toast and Maple Sauce
* Written by Certified Master Baker Francisco Migoya, a highly respected pastry chef and the author of Frozen Desserts and The Modern Café, both from Wiley

Combining Chef Migoya's expertise with that of The Culinary Institute of America, The Elements of Dessert is a must-have resource for professionals, students, and serious home cooks. Francisco J. Migoya is a professor at The Culinary Institute of America, teaching the Café Operations class for the baking and pastry arts degree programs. He is also in charge of the Apple Pie Bakery Café, the CIA's busiest public restaurant operation. Before joining the CIA, he was executive pastry chef at Thomas Keller's The French Laundry, Bouchon Bakery, and Bouchon Bistro. He has also worked as a pastry chef at such New York City restaurants as Veritas, Ilo, and The River Café. Acknowledgments.
Introduction.
Chapter 1. The Basic Elements.
Chapter 2. Pre-desserts.
Chapter 3. Plated Desserts.
Chapter 4. Dessert Buffets.
Chapter 5. Passed Around Desserts.
Chapter 6. Cakes (Entremets).
Chapter 7. Petit fours (Mignardises).
Bibliography.
Resources.
Index.
内容简介:
The essential guide to truly stunning desserts from pastry chef Francisco Migoya.

In this gorgeous and comprehensive new cookbook, Chef Migoya begins with the essential elements of contemporary desserts—like mousses, doughs, and ganaches—showing pastry chefs and students how to master those building blocks before molding and incorporating them into creative finished desserts. He then explores in detail pre-desserts, plated desserts, dessert buffets, passed desserts, cakes, and petits fours.
Throughout, gorgeous and instructive photography displays steps, techniques, and finished items. The more than 200 recipes and variations collected here cover virtually every technique, concept, and type of dessert, giving professionals and home cooks a complete education in modern desserts.

* More than 200 recipes including everything from artisan chocolates to French macarons to complex masterpieces like Bacon Ice Cream with Crisp French Toast and Maple Sauce
* Written by Certified Master Baker Francisco Migoya, a highly respected pastry chef and the author of Frozen Desserts and The Modern Café, both from Wiley

Combining Chef Migoya's expertise with that of The Culinary Institute of America, The Elements of Dessert is a must-have resource for professionals, students, and serious home cooks.
作者简介:
Francisco J. Migoya is a professor at The Culinary Institute of America, teaching the Café Operations class for the baking and pastry arts degree programs. He is also in charge of the Apple Pie Bakery Café, the CIA's busiest public restaurant operation. Before joining the CIA, he was executive pastry chef at Thomas Keller's The French Laundry, Bouchon Bakery, and Bouchon Bistro. He has also worked as a pastry chef at such New York City restaurants as Veritas, Ilo, and The River Café.
目录:
Acknowledgments.
Introduction.
Chapter 1. The Basic Elements.
Chapter 2. Pre-desserts.
Chapter 3. Plated Desserts.
Chapter 4. Dessert Buffets.
Chapter 5. Passed Around Desserts.
Chapter 6. Cakes (Entremets).
Chapter 7. Petit fours (Mignardises).
Bibliography.
Resources.
Index.

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The Elements Of Dessert[甜点要素]

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