TY  - BOOK
AU  - Migoya,Francisco J.
TI  - The elements of dessert
SN  - 047089198X
AV  - TX773 .M5325 2012
U1  - 641.8/6 23
PY  - 2012///]
CY  - Hoboken, N.J.
PB  - John Wiley
KW  - Desserts
KW  - Cookbooks
KW  - lcgft
N1  - 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)
N2  - "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
ER  -