The Elements of Dessert
by Francisco J. Migoya, The Culinary Institute of America (CIA)
Editor: John Wiley and Sons Ltd
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In this magnificent and complete new cookbook, Chef Migoya begins with the essential elements of contemporary desserts such as mousses, pasta, and ganaches showing bakers and students how to master these building blocks before casting and incorporate them into the creative dessert finish.Then he explores in detail the pre-desserts, desserts on the plate, desserts, past desserts, cakes and petits foursAll along, beautiful and instructive photography displays the steps, techniques and finite elements of photography.More than 200 recipes and variations collected cover almost all the techniques, concepts and type of dessert, giving professionals and cooks at home a complete, modern education desserts.More than 200 recipes, including everything from chocolates and macaroons to the complex of masterpieces such as Bacon from Crème Glacée with French toasted bread chips and Maple SauceWritten Certified by Master Baker Francisco Migoya, highly respected pastry chef and author of Desserts Surgelés and La salle de Café, both from W
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