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The Modern Cafe | 
| Authors: Francisco J. Migoya, The Culinary Institute of America
Publisher: Wiley
Category: Book
List Price: $65.00
Buy New: $35.38
as of 9/8/2010 00:25 EDT details
You Save: $29.62 (46%)
New (26) from $35.38
Seller: rama_books
Rating:  7 reviews
Sales Rank: 57857
Media: Hardcover
Edition: 1
Pages: 560
Number Of Items: 1
Shipping Weight (lbs): 4.8
Dimensions (in): 11.1 x 8.7 x 1.5
ISBN: 047037134X
Dewey Decimal Number: 647.9573
EAN: 9780470371343
ASIN: 047037134X
Publication Date: December 30, 2009
Availability: Usually ships in 1-2 business days
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| Features:
| • | ISBN13: 9780470371343 | | • | Condition: New | | • | Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed |
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| Editorial Reviews:
Amazon.com Review
A professional guide to every aspect of the launch and management of a modern, upscale café. The Modern Café is the first comprehensive, must-have reference for the aspiring restaurateur or café owner who wants to make sure he gets every detail right. This exquisitely illustrated volume is packed with professional guidance and master recipes for breakfast pastries, artisanal sandwiches, truffles and treats, and much more. Additionally, an entire chapter is devoted to the retail shelf, a key contributor to any café's financial health. Recipe Excerpts from The Modern Cafe 
Pan-Fried Baby Artichokes with Lemon Aïoli | 
Financiers | 
Elderflower Ganache Pops |
Product Description
- Includes nearly 250 recipes plus 150 sub-recipes, more than 100 photographs, and approximately 75 illustrations
- Breaks the café down into its five key components -- the bakery, the pastry shop, the savory kitchen, beverages, and the retail shelf -- with expert advice and contemporary recipes for each area
- Author Francisco Migoya is an assistant professor at The Culinary Institute of America, where he teaches the Café Operations class for the Baking and Pastry Arts program
With information on all aspects of the café business-finances, human resources, food production, recipe/menu development, and even décor-The Modern Café offers both inspiration and instruction for anyone who wants to operate a successful café. "The Modern Café is an impressive volume in both breadth and dept h that elevates standard café fare to something worthy of the term cuisine. Francisco Migoya generously shares his years of experience and research, offering a fresh, contemporary approach to casual dining. His technical skill and eye for detail are inspiring, resulting in respectful yet inventive interpretations of the classics. Migoya has given all of us professional cooks, pastry and savory alike, another invaluable resource. " âMichael Laiskonis, Executive Pastry Chef, Le Bernardin  "What a high level of professionalism in a book full of originality and creativity! Francisco Migoya has created a new work with technology, sensitivity, and passionâan invaluable contribution to the world of gastronomy. Enjoy it!" âOriol Balaguer, Pastry Chef and Owner, Oriol Balaguer Boutiques "Francisco Migoya's The Modern Cafe is a beautiful book that will be used as a practical guide and inspiration for professionals and home cooks alike. " âGrant Achatz, Chef and Owner, Alinea  "This book is just amazingâthere is so much information, detail, and inspiration. You can really see Francisco's passion for pastry. This is an outstanding follow up to his first book, Frozen Desserts." âPatrick Coston, Pastry Chef and Chocolatier
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| Customer Reviews:
Showing reviews 1-5 of 7
Fascinating textbook on how to design and prepare food offerings at your Cafe. July 14, 2010
Craig Matteson (Ann Arbor, MI)
2 out of 2 found this review helpful
As a person who has been cooking for about 2 years and become even more fascinated with food, this textbook on the food aspects of running your own Café is like a trip through wonderland. Not that I am ever going to have my own eatery. However, I found it fascinating to see what a person putting together a Café as a business has to plan for and consider.
Just as an example, in the introduction the author points out that your Café has to have at least three and probably more from the following categories of items on offer: breakfast items, artisan breads, pastries, savory items, confects and chocolates, packed shelf-stable foods, ice cream and other frozen desserts, and beverages.
The book spends most of its time presenting recipes for items and dishes that you might want to sell but more likely use in creating your own offerings. The recipes are for the larger quantities a professional Café would want to prepare rather than for us home cooks. And we can't just simply divide. You have to carefully adapt them and it will likely require experimentation. Plus, there is equipment required most of us do not have. The recipes are all designed for professional preparation and being ready to finish and serve in a few minutes when the item is ordered. Interesting techniques for us home cooks. However, how many homes have thermocirculators?
Not to fear, the author lists resources for foods and equipment you will require for certain recipes in the back of the book. That being said, outfitting your Café with large pieces of equipment such as stoves, broilers, ovens, mixers, freezer, refrigerators and the like must be covered in another book and another course. It is not covered here.
Since this is a textbook, the author presents the recipe instructions in great detail and with great specificity. You will learn by making these recipes. The photographs that accompany the recipes are fabulous and even awe inspiring. Some make me want to try and make those things and others leave me to daunted to try.
I love the pages with the brown boxes that present information you will need to consider and choices you will have to make when setting up your Café and deciding which items to prepare and serve.
Fascinating stuff.
Reviewed by Craig Matteson, Saline, MI
 the modern cafe June 13, 2010
Susana Paulin Ugarte (France)
This is a great book not only for receipe ideas but for validating a cafe project. The receipes are given to serve 20 and over - great help. I was only a little disappointed with the lack of "tips" for organizing the space/display of the cafe - I had thought there would be more....the tips on conserving and preparing are great. Overall an excellent reference.
Excellent tips for new cafe owners March 27, 2010
Love 2 Bake (San Francisco Bay Area, CA)
3 out of 3 found this review helpful
As a graduate of the CIA's baking and pastry program at Greystone, I've chosen to go the entrepreneurial route toward business ownership rather than working my way up in the pastry field. This book provides relevant, practical information that will help readers run their kitchens and cafe businesses. It includes such tips as what products you can freeze (and for how long) without compromising quality, the best ways to position items in your display cases, how to handle to-go requirements properly, and much more. Yes, as other reviewers have mentioned, the content includes some special equipment and ingredients that many of us will not purchase for our kitchens, and some of the recipes will not suit everyone's setting. Still, the components and ideas presented provide a palette (pun intended!) to use as each reader sees fit, and that is a gold mine. As I am currently in the process of purchasing a small neighborhood cafe/bakery, this book is both inspirational and practical and was released at the perfect time.
Take you to the next level March 6, 2010
Robert E. Connoley
Nestled in between the greasy spoon and the bistro, the café holds a special spot in a community's heart and stomach. Easy on the pocketbook, but with a touch of decadence, cafés allow us to treat ourselves to comfort food that jazzes it up a bit. In The Modern Café, Francisco Migoya captures this unique genre of eatery and challenges us caretakers to take our standard fare and make it truly remarkable.
Migoya, the renowned Culinary Institute of America instructor and lead at the Apple Pie Bakery (the CIA's busiest public restaurant), gained his culinary fame at the French Laundry, Bouchon Bakery, and the Bouchon Bistro. I became familiar with Migoya through his blog - [...] - which has always served as inspiration for special treats and techniques. A full review can be found: [...]
The Modern Cafe February 10, 2010
Cyndee Shaw (Lewisville, TX)
2 out of 2 found this review helpful
I purchased this book to use as a reference for a project that I was doing for my baking class in culinary school. It is a gorgeous book. The author has broken the book down into chapters giving you an idea how how a "Modern Cafe" is started, a list of menu items and desserts and retail products. I will admit that some of the recipes contain specialized ingredients that are not available at your local grocery store, however the author does give you information on were to get any of the special ingredients and/or equipment. I am really looking forward to making some of items in this book!!
Showing reviews 1-5 of 7
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