The Elements of Dessert

Migoya, Francisco J.

Published by Wiley
ISBN 10: 047089198X / ISBN 13: 9780470891988
Used / Quantity Available: 0
Available From More Booksellers
View all  copies of this book

About the Book

We're sorry; this specific copy is no longer available. AbeBooks has millions of books. We've listed similar copies below.

Description:

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 #

About this title:

Book ratings provided by GoodReads:
4.66 avg rating
(50 ratings)

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.

  • 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.

Review:

Sample Recipes from The Elements of Dessert

Chocolate and Fruit Pops
Click here for the recipe Peppermint Lozenges
Click here for the recipe Yuzu Jellies
Click here for the recipe

"About this title" may belong to another edition of this title.

Bibliographic Details

Title: The Elements of Dessert
Publisher: Wiley
Book Condition: New

Top Search Results from the AbeBooks Marketplace

1.

Migoya, Francisco J.; The Culinary Institute of America (CIA)
Published by Wiley
ISBN 10: 047089198X ISBN 13: 9780470891988
Used Hardcover Quantity Available: 1
Seller
glenthebookseller
(Montgomery, IL, U.S.A.)
Rating
[?]

Book Description Wiley. Hardcover. Book Condition: Good. 047089198X Item in good condition. Textbooks may not include supplemental items i.e. CDs, access codes etc. Bookseller Inventory # Z047089198XZ3

More Information About This Seller | Ask Bookseller a Question

Buy Used
24.44
Convert Currency

Add to Basket

Shipping: 2.40
Within U.S.A.
Destination, Rates & Speeds

2.

Migoya, Francisco J.
Published by John Wiley & Sons, Incorporated
ISBN 10: 047089198X ISBN 13: 9780470891988
Used Quantity Available: 1
Seller
TextbookRush
(Grandview Heights, OH, U.S.A.)
Rating
[?]

Book Description John Wiley & Sons, Incorporated. Book Condition: Good. Ships SAME or NEXT business day. We Ship to APO/FPO addr. Choose EXPEDITED shipping and receive in 2-5 business days within the United States. See our member profile for customer support contact info. We have an easy return policy. Bookseller Inventory # 39222108

More Information About This Seller | Ask Bookseller a Question

Buy Used
24.44
Convert Currency

Add to Basket

Shipping: 3.19
Within U.S.A.
Destination, Rates & Speeds

3.

Francisco J. Migoya
Published by John Wiley and#38; Sons (2012)
ISBN 10: 047089198X ISBN 13: 9780470891988
New Quantity Available: 10
Seller
Books2Anywhere
(Fairford, GLOS, United Kingdom)
Rating
[?]

Book Description John Wiley and#38; Sons, 2012. HRD. Book Condition: New. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Bookseller Inventory # FW-9780470891988

More Information About This Seller | Ask Bookseller a Question

Buy New
41.36
Convert Currency

Add to Basket

Shipping: 9
From United Kingdom to U.S.A.
Destination, Rates & Speeds

4.

Migoya, Francisco J.; The Culinary Institute of America (CIA)
Published by Wiley
ISBN 10: 047089198X ISBN 13: 9780470891988
New Hardcover Quantity Available: 14
Seller
Movie Mars
(Indian Trail, NC, U.S.A.)
Rating
[?]

Book Description Wiley. Hardcover. Book Condition: New. 047089198X Brand New Book. Ships from the United States. 30 Day Satisfaction Guarantee!. Bookseller Inventory # 16105638

More Information About This Seller | Ask Bookseller a Question

Buy New
41.42
Convert Currency

Add to Basket

Shipping: 3.19
Within U.S.A.
Destination, Rates & Speeds

5.

Migoya, Francisco J.; The Culinary Institute of America (CIA)
Published by Wiley (2012)
ISBN 10: 047089198X ISBN 13: 9780470891988
New Hardcover Quantity Available: 1
Seller
Ergodebooks
(RICHMOND, TX, U.S.A.)
Rating
[?]

Book Description Wiley, 2012. Hardcover. Book Condition: New. Bookseller Inventory # BKTY9780470891988

More Information About This Seller | Ask Bookseller a Question

Buy New
41.43
Convert Currency

Add to Basket

Shipping: 3.19
Within U.S.A.
Destination, Rates & Speeds

6.

Migoya, Francisco J.; The Culinary Institute of America (CIA)
Published by Wiley (2012)
ISBN 10: 047089198X ISBN 13: 9780470891988
New Hardcover Quantity Available: 1
Seller
Irish Booksellers
(Rumford, ME, U.S.A.)
Rating
[?]

Book Description Wiley, 2012. Hardcover. Book Condition: New. book. Bookseller Inventory # 047089198X

More Information About This Seller | Ask Bookseller a Question

Buy New
44.81
Convert Currency

Add to Basket

Shipping: FREE
Within U.S.A.
Destination, Rates & Speeds

7.

Francisco J. Migoya, The Culinary Institute of America (CIA)
Published by John Wiley and Sons Ltd 2012-11-23, Chichester (2012)
ISBN 10: 047089198X ISBN 13: 9780470891988
New Hardcover Quantity Available: 5
Seller
Blackwell's
(Oxford, OX, United Kingdom)
Rating
[?]

Book Description John Wiley and Sons Ltd 2012-11-23, Chichester, 2012. hardback. Book Condition: New. Bookseller Inventory # 9780470891988

More Information About This Seller | Ask Bookseller a Question

Buy New
45.72
Convert Currency

Add to Basket

Shipping: 4.50
From United Kingdom to U.S.A.
Destination, Rates & Speeds

8.

Francisco J. Migoya, The Culinary Institute of America (CIA)
Published by John Wiley and Sons Ltd, United Kingdom (2012)
ISBN 10: 047089198X ISBN 13: 9780470891988
New Hardcover First Edition Quantity Available: 10
Seller
The Book Depository
(London, United Kingdom)
Rating
[?]

Book Description John Wiley and Sons Ltd, United Kingdom, 2012. Hardback. Book Condition: New. 1. Auflage. 284 x 218 mm. Language: English . Brand New Book. 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 Cafe, 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. Bookseller Inventory # AAS9780470891988

More Information About This Seller | Ask Bookseller a Question

Buy New
46.49
Convert Currency

Add to Basket

Shipping: FREE
From United Kingdom to U.S.A.
Destination, Rates & Speeds

9.

Francisco J. Migoya
ISBN 10: 047089198X ISBN 13: 9780470891988
New Hardcover First Edition Quantity Available: 1
Seller
Grand Eagle Retail
(Wilmington, DE, U.S.A.)
Rating
[?]

Book Description Hardcover. Book Condition: New. 1st. 225mm x 279mm x 39mm. Hardcover. 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 contempo.Shipping may be from multiple locations in the US or from the UK, depending on stock availability. 544 pages. 2.300. Bookseller Inventory # 9780470891988

More Information About This Seller | Ask Bookseller a Question

Buy New
46.62
Convert Currency

Add to Basket

Shipping: FREE
Within U.S.A.
Destination, Rates & Speeds

10.

Migoya, Francisco J.; The Culinary Institute of America (CIA)
Published by Wiley (2012)
ISBN 10: 047089198X ISBN 13: 9780470891988
New Hardcover Quantity Available: 1
Seller
Ergodebooks
(RICHMOND, TX, U.S.A.)
Rating
[?]

Book Description Wiley, 2012. Hardcover. Book Condition: New. Bookseller Inventory # INGM9780470891988

More Information About This Seller | Ask Bookseller a Question

Buy New
44.22
Convert Currency

Add to Basket

Shipping: 3.19
Within U.S.A.
Destination, Rates & Speeds

There are 16 more copies of this book

View all search results for this book