The Elements of Dessert Author: | Language: English | ISBN:
B00I8XF8N0 | Format: EPUB
The Elements of Dessert Description
In The Elements of Dessert, renowned pastry chef Francisco Migoya, professor at The Culinary Institute of America, takes you on a guided tour through the innovative flavors, ingredients, and techniques in the thrilling world of desserts. He begins with the fundamental elements--such as mousses, doughs, and ganaches-- revealing in each recipe how to incorporate these building blocks into inventive, unforgettable delicacies. Chef Migoya then explores basic pastry methods and dessert and menu composition principles in 200 recipes and variations in the essential groups of pre-desserts, plated desserts, dessert buffets, passed-around desserts, and cakes and petits fours. Inspirational and instructive photographs display steps, techniques, and finished desserts.
- File Size: 127681 KB
- Print Length: 544 pages
- Simultaneous Device Usage: Up to 3 simultaneous devices, per publisher limits
- Publisher: Wiley; 1 edition (February 4, 2014)
- Sold by: Amazon Digital Services, Inc.
- Language: English
- ASIN: B00I8XF8N0
- Text-to-Speech: Enabled
X-Ray:
- Lending: Not Enabled
- Amazon Best Sellers Rank: #279,121 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
As a self-taught chef, I am constantly on the lookout for books that will expand my training. Traditionally, books published by culinary schools have been written to accompany classroom instruction making them poor tools for independent learners. Francisco Migoya of the Culinary Institute of America takes a different approach to his books and his latest is certainly a winner for serious students of pastry.
Francisco Migoya is a professor at the Culinary Institute of America and previously has worked with Thomas Keller at French Laundry and Bouchon. In 2008 he released his highly acclaimed Frozen Desserts, which was followed with Modern Café in 2009 - another well received book. Now Migoya has released yet another girthy book that just oozes the knowledge that he's accumulated since Modern Café.
There's no stinginess of information with Migoya. With over 525 pages, covering: Basic elements, Pre-desserts, Plated desserts, Dessert buffets, Passed-around desserts, Cakes and Petits Fours, each section starts with a gorgeous photograph of the final dessert and assembly instructions. Following these, Migoya then breaks down each dessert with the individual recipes. While some basic knowledge is needed, Migoya doesn't assume that you know proper batter folding techniques or what tempering is. Clearly a first semester student in his class could have success with this book as well as a well-seasoned chef looking for new ideas.
The book is not without its flaws, although I find these to be far less noticeable than most pastry books. The publisher has separated the recipes from the photos and assembly directions.
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