The Elements of Dessert Hardback
by Francisco J. (The Culinary Institute of America, Hyde Park, NY) Migoya, The Culinary Institute of America (CIA)
Hardback
Description
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.
Information
-
Only a few left - usually despatched within 24 hours
- Format:Hardback
- Pages:544 pages
- Publisher:John Wiley & Sons Inc
- Publication Date:23/11/2012
- Category:
- ISBN:9780470891988
£61.00
£47.45
Information
-
Only a few left - usually despatched within 24 hours
- Format:Hardback
- Pages:544 pages
- Publisher:John Wiley & Sons Inc
- Publication Date:23/11/2012
- Category:
- ISBN:9780470891988