The elements of dessert Francisco Migoya ; photography by Ben Fink.
Detalles de publicación: Hoboken, N.J. John Wiley c2012.Descripción: vii, 536 p. ill. (chiefly col.) 29 cmISBN:- 9780470891988 (hbk. : alk. paper)
- 641.8/6 23
- TX773 .M5325 2012
| Imagen de cubierta | Tipo de ítem | Biblioteca actual | Biblioteca de origen | Colección | Ubicación en estantería | Signatura topográfica | Materiales especificados | Info Vol | URL | Copia número | Estado | Notas | Fecha de vencimiento | Código de barras | Reserva de ítems | Prioridad de la cola de reserva de ejemplar | Reservas para cursos | |
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| Libro | Biblioteca de Mayagüez Colección General mb | TX773 .M5325 2012 (Navegar estantería(Abre debajo)) | Disponible | 50000003241832 |
Descripciones mejoradas de Syndetics:
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.
Includes bibliographical references (p. 519-521) and indexes.
Tabla de contenidos provista por Syndetics
- Acknowledgments
- Introduction
- Chapter 1 The Basic Elements
- Chapter 2 Pre-desserts
- Chapter 3 Plated Desserts
- Chapter 4 Dessert Buffets
- Chapter 5 Passed Around Desserts
- Chapter 6 Cakes (Entremets)
- Chapter 7 Petit fours (Mignardises)
- Bibliography
- Resources
- Index
Notas de autor provistas por Syndetics
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.