Francisco J. Migoya: The Elements of Dessert

Cover: 9780470891988 | The Elements of Dessert | Francisco J. Migoya (u. a.) | Buch | 2012

Autor: 9780470891988 | The Elements of Dessert | Francisco J. Migoya (u. a.) | Buch | 2012

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Sprache: Englisch

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Beschreibung

In The Elements of Dessert, renowned pastry chef Francisco Migoya, professor at The Culinary Institute of America, takes you on a guided tour through the innovative flavors, ingredients, and techniques in the thrilling world of desserts. He begins with the fundamental elements--such as mousses, doughs, and ganaches-- revealing in each recipe how to incorporate these building blocks into inventive, unforgettable delicacies. Chef Migoya then explores basic pastry methods and dessert and menu composition principles in 200 recipes and variations in the essential groups of pre-desserts, plated desserts, dessert buffets, passed-around desserts, and cakes and petits fours. Inspirational and instructive photographs display steps, techniques, and finished desserts.

Über den Autor

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.

Founded in 1946, THE CULINARY INSTITUTE OF AMERICA is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts, as well as certificate programs in Latin cuisines and wine and beverage studies. A network of more than 44,000 alumni has helped the CIA earn its reputation as the world's premier culinary college. The CIA, which also offers courses for professionals and food enthusiasts, as well as consulting services for the foodservice and hospitality industry, has campuses in Hyde Park, New York; St. Helena, California; San Antonio, Texas; and Singapore.

Inhaltsverzeichnis

ACKNOWLEDGMENTS vi

INTRODUCTION vi

Ch1 The Basic Elements 1

Ch2 Pre-Desserts 105

Ch3 Plated Desserts 163

Ch4 Dessert Buffets 261

Ch5 Passed-Around Desserts 331

Ch6 Cakes (Entremets) 381

Ch7 Petits Fours (Mignardises) 449

BIBLIOGRAPHY 519

RESOURCES 520

INDEX 522

Details

Erscheinungsjahr:	2012
Genre:	Kochen & Backen
Rubrik:	Essen & Trinken
Thema:	Themenkochbücher
Medium:	Buch
Inhalt:	ACKNOWLEDGMENTS viINTRODUCTION viCh1 The Basic Elements 1Ch2 Pre-Desserts 105Ch3 Plated Desserts 163Ch4 Dessert Buffets 261Ch5 Passed-Around Desserts 331Ch6 Cakes (Entremets) 381Ch7 Petits Fours (Mignardises) 449BIBLIOGRAPHY 519RESOURCES 520INDEX 522
ISBN-13:	9780470891988
ISBN-10:	047089198X
Sprache:	Englisch
Einband:	Gebunden
Autor:	Migoya, Francisco J. The Culinary Institute of America
Hersteller:	John Wiley & Sons John Wiley & Sons Inc
Maße:	284 x 222 x 43 mm
Von/Mit:	Francisco J. Migoya (u. a.)
Erscheinungsdatum:	23.11.2012
Gewicht:	1,989 kg

Artikel-ID: 106379862