The essential guide to truly stunning desserts from pastry chef
Francisco Migoya
In this gorgeous and comprehensive new cookbook, Chef Migoya
begins with the essential elements of contemporary desserts--like
mousses, doughs, and ganaches--showing 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.
Throughout, gorgeous and instructive photography displays steps,
techniques, and finished items. The more than 200 recipes and
variations collected here cover virtually every technique, concept,
and type of dessert, giving professionals and home cooks a complete
education in modern desserts.More than 200 recipes including
everything from artisan chocolates to French macarons to complex
masterpieces like Bacon Ice Cream with Crisp French Toast and Maple
SauceWritten by Certified Master Baker Francisco Migoya, a highly
respected pastry chef and the author of "Frozen Desserts" and "The
Modern Cafe, " both from Wiley
Combining Chef Migoya's expertise with that of The Culinary
Institute of America, "The Elements of Dessert" is a must-have
resource for professionals, students, and serious home cooks.
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