The elements of dessert / Francisco Migoya ; photography by Ben Fink.
Publisher: Hoboken, N.J. : John Wiley, [2012]Copyright date: ©2012Description: vii, 536 pages : illustrations (chiefly color) ; 29 cmContent type:- still image
- text
- unmediated
- volume
- 047089198X
- 9780470891988
- CKB024000
Contents:
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.
The basic elements -- Pre-desserts -- Plated desserts -- Dessert buffets -- Passed-around desserts -- Cakes (entremets) -- Petits fours (mignardises).
| Cover image | Item type | Current library | Home library | Collection | Shelving location | Call number | Materials specified | Vol info | URL | Copy number | Status | Notes | Date due | Barcode | Item holds | Item hold queue priority | Course reserves | |
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Circulating textbook (3-week)
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NMC Library | Circulating Textbooks | CUL 219 | 1 | Available | 33039001511624 |
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).