The Elements of Dessert
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| Verlag | Wiley & Sons |
| Auflage | 2012 |
| Seiten | 544 |
| Format | 21,7 x 28,8 x 3,6 cm |
| Gewicht | 2184 g |
| Artikeltyp | Englisches Buch |
| EAN | 9780470891988 |
| Bestell-Nr | 47089198EA |
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 Certi fied 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.
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
