The Elements of Dessert
Book Details
Format
Hardback or Cased Book
ISBN-10
047089198X
ISBN-13
9780470891988
Publisher
John Wiley & Sons Inc
Imprint
John Wiley & Sons Inc
Country of Manufacture
US
Country of Publication
GB
Publication Date
Nov 23rd, 2012
Print length
544 Pages
Weight
2,012 grams
Dimensions
28.20 x 22.60 x 3.80 cms
Product Classification:
Cookery dishes and courses: dessertsDesserts
Ksh 11,700.00
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* Begins with the essential elements of contemporary dessertsshowing 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.
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.
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