Frozen Desserts (inbunden)
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Format
Inbunden (Hardback)
Språk
Engelska
Antal sidor
448
Utgivningsdatum
2008-08-22
Upplaga
Revised
Förlag
John Wiley & Sons Inc
Illustrationer
Photos: 0 B&W, 125 Color
Dimensioner
282 x 223 x 34 mm
Vikt
2060 g
Antal komponenter
1
ISBN
9780470118665

Frozen Desserts

A Comprehensive Guide for Food Service Operations

av The Culinary Institute Of America, Francisco J Migoya
(1 röst)
Inbunden,  Engelska, 2008-08-22
711
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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, and frozen mousses and souffles. Each recipe chapter covers both classic and modern small-batch production techniques, basic formulas, and both basic and advanced base recipes. The final chapter, Finished Items, makes use of these base recipes and shows readers how to produce, plate, garnish, and serve small desserts, plated desserts, frozen cakes, and even frozen accompaniments to savory courses. Recipes are illustrated throughout by full-color beauty photographs. An instructor's manual and companion website are also available for classroom use.
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The Culinary Institute Of America, Francisco J Migoya

Övrig information

FRANCISCO J. MIGOYA is currently a professor of Caf Operations at The Culinary Institute of America. Trained at the Lyce dHtellerie et de Tourisme in Strasbourg, France, and in Mexico City, he served as executive pastry chef at Thomas Kellers The French Laundry, Bouchon Bakery, and Bouchon in Yountville, California. He also worked as a pastry chef at Veritas and The River Caf in New York City.

Innehållsförteckning

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

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