Frozen Desserts: A Comprehensive Guide for Food Service Operations by The Culinary Institute of America (CIA), Francisco J. Migoya

BUY IT NEW

  • $60.00 List price
    $45.00 Online price
    $40.50 Member price
    (Save 32%)
    Limited Time Offer! Everyone receives the Member Price on books.
    See Details
    • skip to cart
  • Add To List uiAction=GetAllLists&page=List&pageType=list&ean=9780470118665&productCode=BK&maxCount=100&threshold=3

GET FREE SHIPPING ON ORDERS OF $25 OR MORE

DELIVERY & GIFT DETAILS:

Usually ships within 24 hours

Delivery Time and Shipping Rates

Eligible for gift wrap & gift message.

BUY IT USED

9 copies from $34.06

See All Available

Pick Me Up

Reserve it at BN.com & pick it up in 60 minutes at your local store.

Enter a zip code

(Hardcover)

  • Pub. Date: September 2008
  • 448pp
  • Sales Rank: 96,277

    Reader Rating: (1 ratings)

    See All Detailed Ratings

    Buy it Used: 9 copies from $34.06 See All Available

    Customers who bought this also bought

     
    • Overview
    • Editorial Reviews
    • Features

    Product Details

    • Pub. Date: September 2008
    • Publisher: Wiley, John & Sons, Incorporated
    • Format: Hardcover, 448pp
    • Sales Rank: 96,277

    Synopsis

    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 techniques
    Recipe 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 souffles
    Each 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.

    Customer Reviews

    • Reader Rating:
    • Ratings: 1

    Be the first to write a review!