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Frozen Desserts
The Culinary Institute Of America (Cia)
€ 61.17
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Description for Frozen Desserts
Hardcover. It is essential for any serious pastry chef to have a comprehensive knowledge of frozen dessert production, and Frozen Desserts provides all the basic information a pastry professional needs. Num Pages: 448 pages, colour illustrations. BIC Classification: WBVQ. Category: (G) General (US: Trade); (P) Professional & Vocational. Dimension: 291 x 227 x 36. Weight in Grams: 1936.
It is essential for any serious pastry chef to have a comprehensive knowledge of frozen dessert production, and this book provides all the basic information a pastry professional needs. Introductory chapters include the history and evolution of frozen desserts; ingredients including dairy products, sugars, stabilizers, emulsifiers, fruits, and flavors; and equipment including churning machines, production equipment, and storage and serving containers. Also included are essentials on storage, sanitation, and production and serving techniques. Recipe chapters cover Dairy-Based Frozen Desserts, which include ice cream, gelato, and sherbet; Non-Dairy Desserts, which include sorbet and granites; and Aerated Still-Frozen Desserts, which include parfaits, semi-freddos, ... Read more
It is essential for any serious pastry chef to have a comprehensive knowledge of frozen dessert production, and this book provides all the basic information a pastry professional needs. Introductory chapters include the history and evolution of frozen desserts; ingredients including dairy products, sugars, stabilizers, emulsifiers, fruits, and flavors; and equipment including churning machines, production equipment, and storage and serving containers. Also included are essentials on storage, sanitation, and production and serving techniques. Recipe chapters cover Dairy-Based Frozen Desserts, which include ice cream, gelato, and sherbet; Non-Dairy Desserts, which include sorbet and granites; and Aerated Still-Frozen Desserts, which include parfaits, semi-freddos, ... Read more
Product Details
Format
Hardback
Publication date
2008
Publisher
John Wiley and Sons Ltd United Kingdom
Number of pages
448
Condition
New
Number of Pages
448
Place of Publication
New York, United States
ISBN
9780470118665
SKU
V9780470118665
Shipping Time
Usually ships in 15 to 20 working days
Ref
99-15
About The Culinary Institute Of America (Cia)
FRANCISCO J. MIGOYA is currently a professor of Café Operations at The Culinary Institute of America. Trained at the Lycée d’Hôtellerie et de Tourisme in Strasbourg, France, and in Mexico City, he served as executive pastry chef at Thomas Keller’s The French Laundry, Bouchon Bakery, and Bouchon in Yountville, California. He also worked as a pastry chef at Veritas and ... Read more
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