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The Elements of Dessert
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Description
Description| Publisher | John Wiley & Sons Inc (US) |
| Author(s) | Francisco J. Migoya / The Culinary Institute of America (CIA) |
| Edition | 1 |
| Published | 12th October 2012 |
| Related course codes |
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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