Francisco J Migoya: Frozen Desserts, Gebunden

Beschreibung

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.

Inhaltsangabe

Acknowledgments.

Introduction.

Chapter 1: A Brief History of Frozen Desserts.

Chapter 2: Ingredients.

Chapter 3: Machines, Tools, and Equipment.

Chapter 4: Dairy-Based Frozen Desserts / Machine Churned or Pacotized.

Chapter 5: Non-Dairy Frozen Desserts / Machine Churned or Pacotized / Scraped and Shaved.

Chapter 6: Aerated Still-Frozen Desserts.

Chapter 7: Finished Items.

Chapter 8: Base Recipes.

Appendices.

Glossary.

Bibliography.

Resource List.

Index.

Klappentext

"Frozen Desserts is a fantastic tool for the pastry professional, with inventive new takes on classics, as well as great information on modern techniques. It's definitely a must-have addition to the pastry chef's personal library."
-RICHARD CAPIZZI, PASTRY CHEF at PER SE and BOUCHON BAKERY, NEW YORK CITY
"This book is not only a collection of recipes, but a resource to teach the chemistry of how and why they work-a stepping stone towards the reader's own creations."
-KAREN DEMASCO

Sonstiges

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