Frozen Desserts by Francisco J. Migoya

The Culinary Institute of America

448 pages, Hardcover

280 x 220 x 32mm (L x W x T)

ISBN 9783875151145

Condition: LIKE NEW: This book is almost as new, with no damage nor defects

Genres: Nonfiction/Cookbooks/Cooking/Food

A thorough understanding of frozen dessert production is crucial for any aspiring pastry chef. This book provides the essential knowledge required for professional success in this area. Introductory chapters cover the historical development of frozen desserts, a detailed examination of ingredients (including dairy products, sugars, stabilizers, emulsifiers, fruits, and flavorings), and an overview of necessary equipment (churning machines, production equipment, and storage/serving containers). Fundamental principles of storage, sanitation, and production/serving techniques are also addressed.

The recipe sections are organized by category: Dairy-Based Frozen Desserts (ice cream, gelato, sherbet); Non-Dairy Desserts (sorbet, granites); and Aerated Still-Frozen Desserts (parfaits, semi-freddos, frozen mousses, and soufflés). Each recipe chapter explores both classic and contemporary small-batch production methods, fundamental formulas, and both basic and advanced base recipes. The concluding chapter, Finished Items, utilizes these base recipes to guide readers through the production, plating, garnishing, and serving of small desserts, plated desserts, frozen cakes, and even frozen accompaniments to savory dishes. High-quality, full-color photographs illustrate the recipes throughout. An instructor's manual and companion website are available for educational use.