shopping cart
Call us: 800-878-7323 HELP
McAfee SECURE helps keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams.
Powell's Q&A, Q&A | June 21, 2009

All posts by Adam Schell Powell's Q&A: Adam Schell

0 comments By Adam Schell

"As a husband who often lies to his wife, or tries to (small stuff, nothing scandalous — believe me), I can tell you first-hand that no married man I know can lie effectively to his wife" Continue »

  1. $17.50 Sale Hardcover add to wish list

    Tomato Rhapsody: A Fable of Love, Lust, and Forbidden Fruit

    Adam Schell
Ships free on qualified orders.
$60.00
HARDCOVER, NEW
Ships in 1 to 3 days
Add to Wishlist
Qty Store Section
1 Burnside Cooking and Food- Desserts
1 Home & Garden Cooking and Food- Professional Baking and Desserts
4 Remote Warehouse Cooking and Food- Desserts
Click here to hide store locations


Used Book Alert Receive an email when this ISBN is available used.

Frozen Desserts

by Culinary Institute O

Frozen Desserts Cover

Synopses & Reviews

Publisher Comments:

It is essential for any serious pastry chef to have a comprehensive knowledge of frozen dessert production, and Froszen Dessertsprovides 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.

back to top

Table of Contents

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.

back to top
back to top

Product Details

ISBN:
9780470118665
Author:
Culinary Institute O
Publisher:
John Wiley & Sons
Author:
Migoya, Francisco J.
Author:
Migoya, Francisco
Author:
The Culinary Institute of America (CIA)
Author:
Culinary Institute of America
Subject:
Ice cream, ices, etc.
Subject:
Frozen desserts
Subject:
Courses & Dishes - Desserts
Subject:
Desserts
Subject:
The Culinary Institute of America
Subject:
culinary school
Subject:
professional cookbook
Subject:
professional recipes
Subject:
#160;dairy-based frozen desserts
Subject:
non-dairy frozen desserts
Subject:
aerated still-frozen desserts
Subject:
Ice cream
Subject:
custard
Subject:
gelato
Subject:
sherbet
Subject:
sorbet
Subject:
frappe
Subject:
Granite
Subject:
granita
Subject:
shaved ice
Subject:
ICES
Subject:
meringue
Subject:
parfait
Subject:
bombe
Subject:
semi-freddo
Subject:
frozen souffle
Subject:
#160;mousse
Subject:
small desserts
Subject:
plated desserts
Subject:
entremets
Subject:
Paco Jet
Subject:
batch freezer
Subject:
Francisco Migoya
Subject:
pastry chef
Subject:
professional chef
Subject:
frozen dessert recipes
Subject:
frozen dessert recipe
Subject:
frozen dessert recipies
Subject:
ice cream cookbook
Subject:
ice cream recipes
Subject:
ice cream recipe
Subject:
gelato recipe
Subject:
gelato recipes
Subject:
gelato cookbook
Subject:
culinary institute of america cookbook
Subject:
culinary institute of america cookbooks
Subject:
culinary institute of america recipes
Subject:
cia cooking
Subject:
cia cookbook
Subject:
cia cookbooks
Subject:
cia recipes
Subject:
cia recipe
Subject:
cia food
Subject:
cia baking
Subject:
professional cooking
Subject:
professional baking
Subject:
pastry chef recipes
Subject:
pastry chefs recipes
Subject:
plated dessert recipes
Subject:
semifreddo recipe
Subject:
granita recipe
Subject:
granita recipes
Copyright:
2008
Edition Description:
Revised
Publication Date:
September 2008
Binding:
Hardcover
Grade Level:
General/trade
Language:
English
Illustrations:
Y
Pages:
440
Dimensions:
10.90x8.60x1.40 in. 4.55 lbs.
back to top

Other books you might like

  1. $25.00 Used Hardcover add to wish list

    Flannery O'Connor: Collected Works

    Flannery O'Connor
  2. $25.00 Used Spiral add to wish list

    Graphic Guide To Frame Construction Rev Edition

    Rob Thallon
back to top

Related Aisles

  • back to top

Powell's City of Books is an independent bookstore in Portland, Oregon, that fills a whole city block with more than a million new, used, and out of print books. Shop those shelves — plus literally millions more books, DVDs, and eBooks — here at Powells.com.