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Picture 1 of 24
The Elements of Dessert by Culinary Institute of America (CIA) Staff and Francis
US $31.45
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Was US $34.95 (10% off)
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Free collection in person from Peoria, Illinois, United States
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Located in: Peoria, Illinois, United States
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Estimated between Sat, 15 Jun and Mon, 17 Jun to 43230
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Item specifics
- Condition
- Book Title
- The Elements of Dessert by Culinary Institute of A
- Personalized
- No
- Genre
- Cookbooks
- Country/Region of Manufacture
- America
- Intended Audience
- Adults
- Subject
- Courses & Dishes / Desserts, Methods / Baking
- ISBN
- 9780470891988
- Subject Area
- Cooking
- Publication Name
- Elements of Dessert
- Item Length
- 11.5 in
- Publisher
- Wiley & Sons, Incorporated, John
- Publication Year
- 2012
- Type
- Textbook
- Format
- Hardcover
- Language
- English
- Item Height
- 1.7 in
- Item Width
- 8.8 in
- Item Weight
- 72.1 Oz
- Number of Pages
- 544 Pages
About this product
Product Information
Begins with the essential elements of contemporary dessertsshowing pastry chefs and students how to master those building blocks before molding and incorporating them into creative finished desserts. He then explores in detail pre-desserts, plated desserts, dessert buffets, passed desserts, cakes, and petits fours.
Product Identifiers
Publisher
Wiley & Sons, Incorporated, John
ISBN-10
047089198x
ISBN-13
9780470891988
eBay Product ID (ePID)
3038316782
Product Key Features
Publication Name
Elements of Dessert
Format
Hardcover
Language
English
Subject
Courses & Dishes / Desserts, Methods / Baking
Publication Year
2012
Type
Textbook
Subject Area
Cooking
Number of Pages
544 Pages
Dimensions
Item Length
11.5 in
Item Height
1.7 in
Item Width
8.8 in
Item Weight
72.1 Oz
Additional Product Features
LCCN
2011-021010
Intended Audience
College Audience
Lc Classification Number
Tx773.M5325 2012
Reviews
Without a doubt, the must-have gift for the serious baker, professional or aspiring pro-pastry chef on your holiday list is Francisco Migoya's Elements of Dessert . How can I say that with such confidence? Two reasons: 1) Having seen the way other accomplished pastry chefs interact with Francisco Migoya at different industry events over the last three years, such as StarChefs and Top 10 Pastry Chef Awards-Migoya is clearly someone they admire and respect. And 2) Because none other than Michael Laiskonis , Creative Director of the Institute of Culinary Education (ICE) and generally regarded as one of the top pastry chefs in the US told me "Francisco Migoya is probaby the most important pastry chef in America right now"- high praise indeed! Part pastry school textbook, part coffee table book, this is a monster 537 page volume that provides the "blueprints" for hundreds of different desserts in every dessert category. Aside from the recipes and guidelines for petite fours, pre-desserts, dessert buffets and cakes, the book also has many adventurous and fun plated dessert recipes, such as "Warm pandan leaf -infused caramelized cream, black sesame genoa bread, hibiscus glaze, popcorn shoot (all part of the same dessert). The book truly covers all the bases. As the review on StarChefs, who recently named it one of the top books of 2012, notes: "[the book] delves succinctly into the creaming method, the custard method, the time and place for a meringue, the proper approach to composed cheese courses...The starkly beautiful pictures of Migoya's modernist creations are, so to speak, the icing on the intricately composed cake" As I mentioned, Migoya is frequently sought after for his advice on both the technical and aesthetic aspects of pastry. Joseph Baker , a well-known pastry chef and a Pastry and Baking instructor at Le Cordon Blue in Dallas TX, who is often consulted on advanced baking issues himself, said this about Migoya and his book "He [Migoya] is actually the reason I now teach. He shares his creations and improves the overall landscape of food. Chef Migoya is a true pioneer in our industry and his book, The Elements of Dessert , is a perfect guide to contemporary pastry... any Migoya book is a must have." One of his former students at the Culinary Institute of America (CIA) echoed those sentiments: "[Migoya] brings an intensity [to his work] that few of my other instructors could match in my time there. So much so that I was afraid of him for some time!" -- Dessert Buzz Even in a long career, it's never a bad idea to brush up on the basics, especially when it comes to pastry. The Elements of Dessert does just that, and no wonder. It's written by CIA Chef Instructor and International Chefs Congress Presenter Francisco Migoya, who delves succinctly into the creaming method, the custard method, the time and place for a meringue, the proper approach to composed cheese courses, and the various types of dough. Heck, it even has a short section on "the method for tasting food," in case you were doing it wrong (hint: you might have been, as Migoya offers a spreadsheet on flavor compatibility and "frontal versus background flavors"). But it also offers hundreds of brilliantly confounding and innovative recipes, from plated desserts to mignardises and entremets and even dessert buffets. The starkly beautiful pictures of Migoya's modernist creations are, so to speak, the icing on the intricately composed cake. by Nicholas Rummell -- StarChefs
Table of Content
ACKNOWLEDGMENTS vi INTRODUCTION vi Ch1 The Basic Elements 1 Ch2 Pre-Desserts 105 Ch3 Plated Desserts 163 Ch4 Dessert Buffets 261 Ch5 Passed-Around Desserts 331 Ch6 Cakes (Entremets) 381 Ch7 Petits Fours (Mignardises) 449 BIBLIOGRAPHY 519 RESOURCES 520 INDEX 522
Copyright Date
2013
Dewey Decimal
641.8/6
Dewey Edition
23
Illustrated
Yes
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| Postage and packaging | Each additional item | To | Service | Delivery*See Delivery notes |
|---|---|---|---|---|
| US $6.49 (approx £5.05) | United States | Economy Delivery (USPS Media MailTM) | Estimated between Sat, 15 Jun and Mon, 17 Jun to 43230 | |
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- 15 Jan, 2020
Great book
Verified purchase: YesCondition: Pre-ownedSold by: emmabrap
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