000			02234cam a2200397 a 4500
001			ocn730906232
003			OCoLC
005			20230811142944.0
008			110613s2012 njua b 001 0 eng
010			_a 2011021010
016	7		_a016167959 _2Uk
019			_a815747515 _a884388607
020			_a047089198X _q(hbk. ; _qalk. paper)
020			_a9780470891988 _q(hbk. ; _qalk. paper)
035			_a(OCoLC)730906232 _z(OCoLC)815747515 _z(OCoLC)884388607
040			_aDLC _beng _cDLC _dYDX _dBTCTA _dBDX _dOCLCO _dUKMGB _dYDXCP _dOCLCF _dCGP _dMYNLM _dUBY _dOCLCQ _dS3O _dNZAUC _dOCLCO _dOCL _dBYV _dUOK _dMiTN
042			_apcc
050	0	0	_aTX773 _b.M5325 2012
082	0	0	_a641.8/6 _223
084			_aCKB024000 _2bisacsh
092			_a641.86 M5884E 2012
100	1		_aMigoya, Francisco J.
245	1	4	_aThe elements of dessert / _cFrancisco Migoya ; photography by Ben Fink.
264		1	_aHoboken, N.J. : _bJohn Wiley, _c[2012]
264		4	_c�2012
300			_avii, 536 pages : _billustrations (chiefly color) ; _c29 cm
336			_astill image _bsti _2rdacontent
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
504			_aIncludes bibliographical references (pages 519-521) and indexes.
505	0		_aThe basic elements -- Pre-desserts -- Plated desserts -- Dessert buffets -- Passed-around desserts -- Cakes (entremets) -- Petits fours (mignardises).
520			_a"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.
650		0	_aDesserts
655		7	_aCookbooks _2lcgft
999			_c523593 _d523593