The modern café Francisco Migoya ; photography by Ben Fink.
Detalles de publicación: Hoboken, N.J. John Wiley & Sons [s.l.] Culinary Institute of America c2010.Descripción: viii, 550 p. col. ill. 29 cmISBN:- 9780470371343 (cloth)
- 047037134X (cloth)
- 647.9573 22
- TX945 .M535 2010
| 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 | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Libro | Biblioteca de Mayagüez Colección General mb | TX945 .M535 2010 (Navegar estantería(Abre debajo)) | Disponible | 50000003264404 |
Descripciones mejoradas de Syndetics:
This gorgeous, incredibly rich professional volume is full of expert guidance and master recipes for the launch and management of the Modern Cafe. With more than 150 full color photos and more than 250 recipes, this magnificent title will instruct and inspire, from hiring staff to getting the right equipment, from breakfast croissants to artisanal lunch sandwiches to truffles to go, from decor to sanitation, this book addresses every aspect of managing the casual, upscale modern cafe. The table of contents is as follows: Chapter 1: The Bakery; Chapter 2: The Pastry Shop; Chapter 3: The Savory Kitchen; Chapter 4: Beverages; Chapter 5: The Retail Shelf; Glossary; Bibliography; Resource List; Index.
eigm 04/2010
Includes bibliographical references (p. 539-540) and index.
The bakery -- The pastry shop -- The savory kitchen -- Beverages -- The retail shelf -- Glossary.
A collection of recipes for many popular cafeÌ<U+0081> standards, including savory items, chocolates and confections, beverages, packaged retail items, and frozen desserts.
Tabla de contenidos provista por Syndetics
- Acknowledgments
- Introduction
- Chapter 1 The Bakery
- Chapter 2 The Pastry Shop
- Chapter 3 The Savory Kitchen
- Chapter 4 Beverages
- Chapter 5 The Retail Shelf
- Glossary
- Bibliography
- Resource List
- Index
Notas de autor provistas por Syndetics
Francisco J. Migoya is an assistant professor at TheCulinary Institute of America, teaching the Café Operationsclass for the Baking and Pastry Arts program. He is also in chargeof the Apple Pie Bakery Café, the CIA's busiest publicrestaurant operation. Before joining the CIA, he was executivepastry chef at Thomas Keller's The French Laundry, Bouchon Bakery,and Bouchon Bistro. Learn more about The Modern Café atwww.thequenelle.com.
The Culinary Institute of America , founded in 1946, isthe world's premier culinary college. Courses are offered at thecollege's main campus in Hyde Park, New York, and at The CulinaryInstitute of America at Greystone, in St. Helena, California.