The Elements of Dessert by The Culinary Institute of America (CIA), Francisco J. Migoya (Hardcover, 2012)

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In The Elements of Dessert, renowned pastry chef Francisco Migoya, professor at The Culinary Institute of America, takes you on a guided tour through the innovative flavors, ingredients, and techniques in the thrilling world of desserts. He begins with the fundamental elements?such as mousses, doughs, and ganaches-- revealing in each recipe how to incorporate these building blocks into inventive, unforgettable delicacies. Chef Migoya then explores basic pastry methods and dessert and menu composition principles in 200 recipes and variations in the essential groups of pre-desserts, plated desserts, dessert buffets, passed-around desserts, and cakes and petits fours. Inspirational and instructive photographs display steps, techniques, and finished desserts.

Product Identifiers

PublisherJohn Wiley & Sons INC International Concepts
ISBN-139780470891988
eBay Product ID (ePID)129247179

Product Key Features

Book TitleThe Elements of Dessert
AuthorThe Culinary Institute of America (Cia) , Francisco J. Migoya
FormatHardcover
LanguageEnglish
TopicDesserts
Publication Year2012
Number of Pages544 Pages

Dimensions

Item Height284mm
Item Width228mm
Item Weight2056g

Additional Product Features

Title_AuthorFrancisco J. Migoya, the Culinary Institute of America (Cia)
Country/Region of ManufactureUnited States

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  • For any Pastry chef this book is a must have in there collection

    Very Technical book cover lots of different aspects of Pastry & Chocolate work.

    Verified purchase: YesCondition: Pre-owned