The Elements of Dessert

Migoya, Francisco J.

Published by Wiley
ISBN 10: 047089198X / ISBN 13: 9780470891988
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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 #

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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.

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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

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

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Migoya, Francisco J.; The Culinary Institute of America (CIA)
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Book Description Hardcover. Book Condition: New. 1st. 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

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