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The elements of dessert / Francisco Migoya

By: Material type: TextTextPublication details: New Jersey : Wiley, c2012Description: vii, 536 pages : illustrations ; 27 cmISBN:
  • 9780470891988
Subject(s): LOC classification:
  • TX 773 .M54 2012
Contents:
The basic elements -- Pre-desserts -- Plated desserts -- Dessert buffets -- Passed-around desserts -- Cakes (entremets) -- Petits fours (mignardises).
Summary: "In this gorgeous and comprehensive new cookbook, Chef Migoya begins with the essential elements of contemporary desserts—like mousses, doughs, and ganaches—showing pastry chefs and students how to master those building blocks before molding and incorporating them into creative finished desserts. He then explores in detail pre-desserts, plated desserts, dessert buffets, passed desserts, cakes, and petits fours. Throughout, gorgeous and instructive photography displays steps, techniques, and finished items. The more than 200 recipes and variations collected here cover virtually every technique, concept, and type of dessert, giving professionals and home cooks a complete education in modern desserts."
Item type: Books
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Holdings
Item type Current library Home library Collection Call number Copy number Status Date due Barcode
Books Books National University - Manila LRC - Main General Circulation Hospitality Management GC TX 773 .M54 2012 (Browse shelf(Opens below)) c.1 Available NULIB000001917

Includes bibliographical references and index.

The basic elements -- Pre-desserts -- Plated desserts -- Dessert buffets -- Passed-around desserts -- Cakes (entremets) -- Petits fours (mignardises).

"In this gorgeous and comprehensive new cookbook, Chef Migoya begins with the essential elements of contemporary desserts—like mousses, doughs, and ganaches—showing pastry chefs and students how to master those building blocks before molding and incorporating them into creative finished desserts. He then explores in detail pre-desserts, plated desserts, dessert buffets, passed desserts, cakes, and petits fours. Throughout, gorgeous and instructive photography displays steps, techniques, and finished items. The more than 200 recipes and variations collected here cover virtually every technique, concept, and type of dessert, giving professionals and home cooks a complete education in modern desserts."

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