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ELEMENTS OF DESSERT, THE

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ELEMENTS OF DESSERT, THE
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ELEMENTS OF DESSERT, THE

Hardcover

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฿2,205.75
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With this product, you earn 88 point(s).

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คำที่เกี่ยวข้อง DESSERTS

Synopsis: ELEMENTS OF DESSERT, THE

This is 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. It features 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 Sauce. It is written 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.

Product Details

ISBN 9780470891988
Weight 2.18
Publisher JOHN WILEY & SONS SINGAPORE PTE. LED.
Book Size (cm.) 22.5x28.1x3.8
Dimension Width(กว้าง)(CM) 12.96
Dimension Length(ยาว)(CM) 12.96
Dimension High(สูง/หนา)(CM) 20.32
Language English
Number of Pages 544

Highlight

This is 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 a view all

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MIGOYA, FRANCISCO J.

about author

Francisco Migoya is a professor at The Culinary Institute of America, teaching the Cafe Operations class for the baking and pastry arts degree programs.  He is also in charge of the Apple Pie Bakery Cafe, the CIA’s busiest public restaurant.  Before joining the CIA, he was executive pastry chef at Thomas Keller’s The French Laundry, Bouchon Bakery, and Bouchon Bistro, and is also the author of Frozen Desserts and The Modern Café. 

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