| Frozen Desserts |  | Authors: The Culinary Institute of America, Francisco J. Migoya
Publisher: Wiley
Category: Book
List Price: $60.00
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Seller: indoobestsellers
Sales Rank: 89,600
Languages: English (Unknown), English (Original Language), English (Published)
Media: Hardcover
Edition: 1
Pages: 448
Number Of Items: 1
Shipping Weight (lbs): 4.6
Dimensions (in): 10.9 x 8.6 x 1.4
ISBN: 0470118660
EAN: 9780470118665
ASIN: 0470118660
Publication Date: August 25, 2008
Availability: Usually ships in 1-2 business days
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Product Description
A definitive guide to frozen desserts offers tips and techniques for formulating recipes for ice creams, gelato, sorbets, and sherbets and includes recipes for creating two hundred savory items.
Title: Frozen Desserts
Author: Migoya, Francisco
Publisher: John Wiley & Sons Inc
Publication Date: 2008/08/25
Number of Pages: 440
Binding Type: HARDCOVER
Library of Congress: 2007035515
Amazon.com Review
It is essential for any serious pastry chef to have a comprehensive knowledge of frozen dessert production, and Frozen Desserts 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
- equipment including churning machines, production equipment, and storage and serving containers
- 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
- 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.
Exclusive Recipe Excerpts from Frozen Desserts 
Espresso Cardamom Ice Cream | 
Granny Smith and Fennel Sorbet | 
Passion Fruit Sorbet |
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