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Frozen Desserts

Item #: WL-118665
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NEW, NOT USED! Frozen desserts are an essential part of every pastry chef's repertoire, but until now, there has been no comprehensive guide to creating them. This indispensale resoure from The Culinary Institute of America and former French pastry chef Francisco Migoya fills that gap, offering detailed instructions for producing all types of frozen desserts, from ice creams, sorbets, and gelati to granites, mousses, bombes, and semifreddi. It covers both modern and traditional techniques, offers in-depth guidance on perfecting dessert production and troubleshooting problems, and provides 200 stellar recipes for frozen dessert bases as well as plated desserts. Throughout, 125 striking full-color photographs illustrate techniques and finished desserts.
ISBN UPC: 978-0470118665
Author: Francisco J Migoya
Copyright: 2008
Length: 448 pages

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