The elements of dessert / Francisco Migoya ; photography by Ben Fink.

By:

Migoya, Francisco J

Publisher: Hoboken, N.J. : John Wiley, [2012]Copyright date: �2012Description: vii, 536 pages : illustrations (chiefly color) ; 29 cmContent type:

still image
text

Media type:

unmediated

Carrier type:

volume

ISBN:

047089198X
9780470891988

Subject(s):

Desserts

Genre/Form:

Cookbooks

DDC classification:

641.8/6 23

LOC classification:

TX773 .M5325 2012

Other classification:

CKB024000

Contents:

The basic elements -- Pre-desserts -- Plated desserts -- Dessert buffets -- Passed-around desserts -- Cakes (entremets) -- Petits fours (mignardises).

Summary: "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." --Publisher description.

Holdings ( 1 )
Title notes ( 3 )

Holdings
Item type	Current library	Shelving location	Call number	Copy number	Status	Date due	Barcode	Course reserves
Circulating textbook (3-week)	NMC Library	Circulating Textbooks	CUL 219 (Browse shelf(Opens below))	1	Available		33039001511624	Plated Desserts

Includes bibliographical references (pages 519-521) and indexes.

The basic elements -- Pre-desserts -- Plated desserts -- Dessert buffets -- Passed-around desserts -- Cakes (entremets) -- Petits fours (mignardises).

"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." --Publisher description.