The elements of dessert / Francisco Migoya

By:

Migoya, Francisco J [author]

Material type: Text

TextPublication details: New Jersey : Wiley, c2012Description: vii, 536 pages : illustrations ; 27 cmISBN:

9780470891988

Subject(s):

DESSERTS

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	National University - Manila	LRC - Main General Circulation	Hospitality Management	GC TX 773 .M54 2012 (Browse shelf(Opens below))	c.1	Available		NULIB000001917

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Previous	No cover image available				No cover image available			Next
Previous	GC TX 773 .H84 1994 The Low-fat 150-calorie dessert cook book /	GC TX 773 .K39 2017 Maison Kayser's French pastry workshop /	GC TX 773 .M33 2011 Macaroons : 30 recipes for perfect bite-sized treats.	GC TX 773 .M54 2012 The elements of dessert /	GC TX 773 .T48 1996 The classic and contemporary recipes of Yves Thuries : restaurant pastries and desserts /	GC TX 773 .Y36 2013 Tanoshii : joy of making Japanese-style cakes and desserts /	GC TX 783 .O84 2015 Atelier confectionery : bonbons, marshmallows, toffees, lollipops, licorice /	Next

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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