Frozen Desserts, English edition
Verlag | Wiley & Sons |
Auflage | 2008 |
Seiten | 448 |
Format | 22,6 x 28,4 x 3,5 cm |
Gewicht | 2066 g |
Artikeltyp | Englisches Buch |
ISBN-10 | 0470118660 |
EAN | 9780470118665 |
Bestell-Nr | 47011866EA |
It is essential for any serious pastry chef to have a comprehensive knowledge of frozen dessert production, and Frozen Desserts provides all the basic information a pastry professional needs.Introductory chapters include:_ the history and evolution of frozen desserts_ ingredients including dairy products, sugars, stabilizers, emulsifiers, fruits, and flavors_ equipment including churning machines, production equipment, and storage and serving containers_ essentials on storage, sanitation, and production and serving techniquesRecipe chapters cover:_ Dairy-Based Frozen Desserts, which include ice cream, gelato, and sherbet_ Non-Dairy Desserts, which include sorbet and granites_ Aerated Still-Frozen Desserts, which include parfaits, semi-freddos, and frozen mousses and soufflesEach recipe chapter covers both classic and modern small-batch production techniques, basic formulas, and both basic and advanced base recipes. The final chapter, "Finished Items", makes use of these base recip es and shows readers how to produce, plate, garnish, and serve small desserts, plated desserts, frozen cakes, and even frozen accompaniments to savory courses. Recipes are illustrated throughout by full-color beauty photographs. An instructor's manual and companion website are also available for classroom use.
Inhaltsverzeichnis:
Acknowledgments.Introduction.Chapter 1: A Brief History of Frozen Desserts.Chapter 2: Ingredients.Chapter 3: Machines, Tools, and Equipment.Chapter 4: Dairy-Based Frozen Desserts / Machine Churned or Pacotized.Chapter 5: Non-Dairy Frozen Desserts / Machine Churned or Pacotized / Scraped and Shaved.Chapter 6: Aerated Still-Frozen Desserts.Chapter 7: Finished Items.Chapter 8: Base Recipes.Appendices.Glossary.Bibliography.Resource List.Index.