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Frozen Desserts (Hardcover, Revised)
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Frozen Desserts (Hardcover, Revised)
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It is essential for any serious pastry chef to have a comprehensive
knowledge of frozen dessert production, and "Frozen Desserts"
provides all the basic information a pastry professional needs.
Introductory chapters include:
- the history and evolution of frozen desserts
- ingredients including dairy products, sugars, stabilizers,
emulsifiers, fruits, and flavors
- equipment including churning machines, production equipment,
and storage and serving containers
- essentials on storage, sanitation, and production and serving
techniquesRecipe chapters cover:
- Dairy-Based Frozen Desserts, which include ice cream, gelato,
and sherbet
- Non-Dairy Desserts, which include sorbet and granites
- Aerated Still-Frozen Desserts, which include parfaits,
semi-freddos, and frozen mousses and soufflesEach recipe chapter
covers both classic and modern small-batch production techniques,
basic formulas, and both basic and advanced base recipes. The final
chapter, "Finished Items," makes use of these base recipes and
shows readers how to produce, plate, garnish, and serve small
desserts, plated desserts, frozen cakes, and even frozen
accompaniments to savory courses. Recipes are illustrated
throughout by full-color beauty photographs. An instructor's manual
and companion website are also available for classroom use.
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