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Image from Syndetics

The modern café / Francisco Migoya ; photography by Ben Fink.

By: Contributor(s): Material type: TextTextPublication details: Hoboken, N.J. : John Wiley & Sons ; [s.l.] : Culinary Institute of America, c2010.Description: viii, 550 p. : col. ill. ; 29 cmISBN:
  • 9780470371343 (cloth)
  • 047037134X (cloth)
Subject(s): DDC classification:
  • 647.95 MIG
Contents:
The bakery -- The pastry shop -- The savory kitchen -- Beverages -- The retail shelf -- Glossary.
Summary: A collection of recipes for many popular café standards, including savory items, chocolates and confections, beverages, packaged retail items, and frozen desserts.
Holdings
Item type Current library Call number Copy number Status Date due Barcode
Standard Loan Moylish Library Main Collection 647.95 MIG (Browse shelf(Opens below)) 1 Available 39002100513226

Enhanced descriptions from Syndetics:

This gorgeous, incredibly rich professional volume is full of expert guidance and master recipes for the launch and management of the Modern Cafe. With more than 150 full color photos and more than 250 recipes, this magnificent title will instruct and inspire, from hiring staff to getting the right equipment, from breakfast croissants to artisanal lunch sandwiches to truffles to go, from decor to sanitation, this book addresses every aspect of managing the casual, upscale modern cafe. The table of contents is as follows: Chapter 1: The Bakery; Chapter 2: The Pastry Shop; Chapter 3: The Savory Kitchen; Chapter 4: Beverages; Chapter 5: The Retail Shelf; Glossary; Bibliography; Resource List; Index.

Includes bibliographical references (p. 539-540) and index.

The bakery -- The pastry shop -- The savory kitchen -- Beverages -- The retail shelf -- Glossary.

A collection of recipes for many popular café standards, including savory items, chocolates and confections, beverages, packaged retail items, and frozen desserts.

Table of contents provided by Syndetics

  • Acknowledgments
  • Introduction
  • Chapter 1 The Bakery
  • Chapter 2 The Pastry Shop
  • Chapter 3 The Savory Kitchen
  • Chapter 4 Beverages
  • Chapter 5 The Retail Shelf
  • Glossary
  • Bibliography
  • Resource List
  • Index

Author notes provided by Syndetics

Francisco J. Migoya is an assistant professor at TheCulinary Institute of America, teaching the Café Operationsclass for the Baking and Pastry Arts program. He is also in chargeof the Apple Pie Bakery Café, the CIA's busiest publicrestaurant operation. Before joining the CIA, he was executivepastry chef at Thomas Keller's The French Laundry, Bouchon Bakery,and Bouchon Bistro. Learn more about The Modern Café atwww.thequenelle.com.

The Culinary Institute of America , founded in 1946, isthe world's premier culinary college. Courses are offered at thecollege's main campus in Hyde Park, New York, and at The CulinaryInstitute of America at Greystone, in St. Helena, California.

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