The elements of dessert / Francisco J. Migoya ; photography by Ben Fink.
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TextPublication details: Hoboken, N.J. : Wiley, 2012Description: vii, 536 p. : col. ill. ; 24 cmISBN: 9780470891988 (hbk.) :; 047089198X (hbk.) :Subject(s): DessertsDDC classification: 641.8'6 Summary: The essential guide to truly stunning desserts from pastry chef Francisco Migoya. He 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.
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Paul Hamlyn Library | Paul Hamlyn Library | Floor 3 | 641.86 MIG (Browse shelf(Opens below)) | Available | 06084656 |
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Includes bibliographical references and index.
The essential guide to truly stunning desserts from pastry chef Francisco Migoya. He 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.
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