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Interviews | January 24, 2012

Jill Owens: IMG Ben Marcus: The Powells.com Interview

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Ben MarcusBen Marcus's books The Age of Wire and String and Notable American Women were considered "experimental" fiction because of his unconventional use of... Continue »
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6 Remote Warehouse Cooking and Food- Desserts
6 Remote Warehouse Cooking and Food- Desserts

Frozen Desserts

by Francisco J. Migoya

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 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.

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Table of Contents

Acknowledgments.

Introduction.

CHAPTER 1: A Brief History of Frozen Desserts.

CHAPTER 2: Ingredients.

CHAPTER 3: Equipment, Machines, and Tools.

CHAPTER 4: Dairy-Based Frozen Desserts.

CHAPTER 5: Non-Dairy Frozen Desserts.

CHAPTER 6: Aerated Still-Frozen Desserts.

CHAPTER 7: Finished Items.

CHAPTER 8: Base Recipes.

Appendices.

Average Sugar, Solids, and Acid Content of Fruit.

Seasonal Availability of Fruit.

Glossary.

Bibliography.

Internet References.

Resources.

Index.

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Product Details

ISBN:
9780470118665
Author:
Migoya, Francisco J.
Publisher:
John Wiley & Sons
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
Subject:
Cooking and Food-Desserts
Subject:
Professional Baking & Pastry
Subject:
frozen dessert cookbook, frozen dessert recipes, frozen dessert recipe, frozen dessert recipies, ice cream cookbook, ice cream recipes, ice cream recipe, gelato recipe, gelato recipes, gelato cookbook, culinary institute of america cookbook, culinary inst
Subject:
frozen dessert cookbook, frozen dessert recipes, frozen dessert recipe, frozen dessert recipies, ice cream cookbook, ice cream recipes, ice cream recipe, gelato recipe, gelato recipes, gelato cookbook, culinary institute of america cookbook, culinary inst
Subject:
frozen dessert cookbook, frozen dessert recipes, frozen dessert recipe, frozen dessert recipies, ice cream cookbook, ice cream recipes, ice cream recipe, gelato recipe, gelato recipes, gelato cookbook, culinary institute of america cookbook, culinary inst
Subject:
frozen dessert cookbook, frozen dessert recipes, frozen dessert recipe, frozen dessert recipies, ice cream cookbook, ice cream recipes, ice cream recipe, gelato recipe, gelato recipes, gelato cookbook, culinary institute of america cookbook, culinary inst
Subject:
frozen dessert cookbook, frozen dessert recipes, frozen dessert recipe, frozen dessert recipies, ice cream cookbook, ice cream recipes, ice cream recipe, gelato recipe, gelato recipes, gelato cookbook, culinary institute of america cookbook, culinary inst
Subject:
frozen dessert cookbook, frozen dessert recipes, frozen dessert recipe, frozen dessert recipies, ice cream cookbook, ice cream recipes, ice cream recipe, gelato recipe, gelato recipes, gelato cookbook, culinary institute of america cookbook, culinary inst
Copyright:
2008
Edition Description:
Revised
Publication Date:
September 2008
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
Y
Pages:
448
Dimensions:
10.90x8.60x1.40 in. 4.55 lbs.
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