Title: The Elements of Dessert
Book Condition: New
2012. 1st Edition. Hardcover. * Begins with the essential elements of contemporary dessertsshowing 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. Num Pages: 544 pages, col. Illustrations. BIC Classification: WBVQ. Category: (P) Professional & Vocational. Dimension: 282 x 226 x 38. Weight in Grams: 2190. . . . . . Books ship from the US and Ireland. Bookseller Inventory # V9780470891988
Synopsis: 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.
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.
Sample Recipes from The Elements of DessertChocolate and Fruit Pops
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