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Frozen Desserts Hardcover Francisco J. Migoya - Hardcover
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- Sofort-KaufenFrozen Desserts Hardcover Francisco J. Migoya - Hardcover
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Standort: Long Island City, New York, USA
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eBay-Artikelnr.:317473263596
Artikelmerkmale
- Artikelzustand
- Book Title
- Frozen Desserts Hardcover Francisco J. Migoya
- Features
- Ex-Library
- ISBN
- 9780470118665
Über dieses Produkt
Product Identifiers
Publisher
Wiley & Sons, Incorporated, John
ISBN-10
0470118660
ISBN-13
9780470118665
eBay Product ID (ePID)
65946832
Product Key Features
Number of Pages
448 Pages
Publication Name
Frozen Desserts
Language
English
Subject
Courses & Dishes / Desserts, Methods / General
Publication Year
2008
Type
Textbook
Subject Area
Cooking
Format
Hardcover
Dimensions
Item Height
1.2 in
Item Weight
53.7 Oz
Item Length
10.9 in
Item Width
8.8 in
Additional Product Features
Intended Audience
College Audience
LCCN
2007-035515
Dewey Edition
22
Illustrated
Yes
Dewey Decimal
641.8/62
Table Of Content
Acknowledgments vi Introduction vii Chapter 1: A Brief History of Frozen Desserts 1 Chapter 2: Ingredients 9 Chapter 3: Equipment, Machines, and Tools 31 Chapter 4: Dairy-Based Frozen Desserts 51 Chapter 5: Non-Dairy Frozen Desserts 69 Chapter 6: Aerated Still-Frozen Desserts 87 Chapter 7: Finished Items 101 Chapter 8: Base Recipes 348 Appendices 410 Average Sugar, Solids, and Acid Content of Fruit 410 Seasonal Availability of Fruit 412 Glossary 420 Bibliography 423 Internet References 424 Resources 425 Index 426
Synopsis
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., 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., It is essential for any serious pastry chef to have a comprehensive knowledge of frozen dessert production, and this book 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; and equipment including churning machines, production equipment, and storage and serving containers. Also included are 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; and 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.
LC Classification Number
TX795.M62 2008
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