- Main
- Cookbooks, Food & Wine
- The Elements of Dessert
The Elements of Dessert
Francisco Migoya, The Culinary Institute of America (CIA)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.
- 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
- Written by Certified Master Baker Francisco Migoya, a highly respected pastry chef and the author of Frozen Desserts and The Modern Café, 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.
- 다운로드
- pdf 126.29 MB Current page
- Checking other formats...
- (으)로 변환하기
- 용량이 8 MB를 초과하는 파일들의 변환 잠금을 해제하십시오Premium
1~5분 이내로 파일이 사용자님의 Telegram 계정으로 전송될 것입니다.
주의: 자신의 계정이 Z-Library Telegram 봇과 연결되어 있는지 확인하십시오.
1~5분 이내로 파일이 사용자님의 Kindle 기기로 전송될 것입니다.
비고: Kindle로 보내시는 책은 모두 확인해 보실 필요가 있습니다. 메일함에 Amazon Kindle Support로부터 확인 메일이 도착했는지 메일함을 점검해 보시기 바랍니다.