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 The River Café in New York City.

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• Acknowledgments viIntroduction viiChapter 1: A Brief History of Frozen Desserts 1Chapter 2: Ingredients 9Chapter 3: Equipment, Machines, and Tools 31Chapter 4: Dairy-Based Frozen Desserts 51Chapter 5: Non-Dairy Frozen Desserts 69Chapter 6: Aerated Still-Frozen Desserts 87Chapter 7: Finished Items 101Chapter 8: Base Recipes 348Appendices 410Average Sugar, Solids, and Acid Content of Fruit 410Seasonal Availability of Fruit 412Glossary 420Bibliography 423Internet References 424Resources 425Index 426

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 The River Café in New York City.

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• Acknowledgments viIntroduction viiChapter 1: A Brief History of Frozen Desserts 1Chapter 2: Ingredients 9Chapter 3: Equipment, Machines, and Tools 31Chapter 4: Dairy-Based Frozen Desserts 51Chapter 5: Non-Dairy Frozen Desserts 69Chapter 6: Aerated Still-Frozen Desserts 87Chapter 7: Finished Items 101Chapter 8: Base Recipes 348Appendices 410Average Sugar, Solids, and Acid Content of Fruit 410Seasonal Availability of Fruit 412Glossary 420Bibliography 423Internet References 424Resources 425Index 426

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 The River Café in New York City.

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• Acknowledgments viIntroduction viiChapter 1: A Brief History of Frozen Desserts 1Chapter 2: Ingredients 9Chapter 3: Equipment, Machines, and Tools 31Chapter 4: Dairy-Based Frozen Desserts 51Chapter 5: Non-Dairy Frozen Desserts 69Chapter 6: Aerated Still-Frozen Desserts 87Chapter 7: Finished Items 101Chapter 8: Base Recipes 348Appendices 410Average Sugar, Solids, and Acid Content of Fruit 410Seasonal Availability of Fruit 412Glossary 420Bibliography 423Internet References 424Resources 425Index 426