The elements of dessert / Francisco J. Migoya ; photography by Ben Fink.

By:

Migoya, Francisco J

Contributor(s):

Fink, Ben

Material type: Text

TextPublication details: Hoboken, N.J. : Wiley ; Chichester : John Wiley [distributor], 2012.Description: vii, 536 pages : col. ill. ; 24 cmISBN:

9780470891988 (hbk.)
047089198X (hbk.)

Subject(s):

Desserts

DDC classification:

641.86 MIG

Holdings
Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Standard Loan	Moylish Library Main Collection	641.86 MIG (Browse shelf(Opens below))	1	Available		39002100513242
Standard Loan	Moylish Library Main Collection	641.86 MIG (Browse shelf(Opens below))	2	Available		39002100513382

Enhanced descriptions from Syndetics:

In The Elements of Dessert , renowned pastry chef Francisco Migoya, professor at The Culinary Institute of America, takes you on a guided tour through the innovative flavors, ingredients, and techniques in the thrilling world of desserts. He begins with the fundamental elements--such as mousses, doughs, and ganaches-- revealing in each recipe how to incorporate these building blocks into inventive, unforgettable delicacies. Chef Migoya then explores basic pastry methods and dessert and menu composition principles in 200 recipes and variations in the essential groups of pre-desserts, plated desserts, dessert buffets, passed-around desserts, and cakes and petits fours. Inspirational and instructive photographs display steps, techniques, and finished desserts.

Includes bibliographical references and index.

Table of contents provided by Syndetics

Acknowledgments
Introduction
Chapter 1 The Basic Elements
Chapter 2 Pre-desserts
Chapter 3 Plated Desserts
Chapter 4 Dessert Buffets
Chapter 5 Passed Around Desserts
Chapter 6 Cakes (Entremets)
Chapter 7 Petit fours (Mignardises)
Bibliography
Resources
Index

Author notes provided by Syndetics

FRANCISCO J. MIGOYA is a professor at The Culinary Institute of America, teaching the Café Operations class for the baking and pastry arts degree programs. He is also in charge of the Apple Pie Bakery Café, the CIA's busiest public restaurant operation. Before joining the CIA, he was executive pastry chef at Thomas Keller's The French Laundry, Bouchon Bakery, and Bouchon Bistro. He has also worked as a pastry chef at such New York City restaurants as Veritas, Ilo, and The River Café.

Founded in 1946, THE CULINARY INSTITUTE OF AMERICA is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts, as well as certificate programs in Latin cuisines and wine and beverage studies. A network of more than 44,000 alumni has helped the CIA earn its reputation as the world's premier culinary college. The CIA, which also offers courses for professionals and food enthusiasts, as well as consulting services for the foodservice and hospitality industry, has campuses in Hyde Park, New York; St. Helena, California; San Antonio, Texas; and Singapore.