Frozen desserts / Francisco Migoya.
Material type:
TextPublication details: Hoboken, N.J. : Chichester : Wiley ; John Wiley [distributor], 2008Description: 448 p. : col. illISBN: 9780470118665 (hbk.) :; 0470118660 (hbk.) :Subject(s): Frozen dessertsDDC classification: 641.8'62 Summary: It is essential for any serious pastry chef to have a comprehensive knowledge of frozen dessert production, and this book provides all the basic information a pastry professional needs. Each recipe chapter covers both classic and modern small-batch production techniques, basic formulas, and basic and advanced base recipes.
| Item type | Current library | Home library | Shelving location | Class number | Status | Date due | Barcode | Item reservations | |
|---|---|---|---|---|---|---|---|---|---|
Non-renewable Loans
|
Paul Hamlyn Library | Paul Hamlyn Library | Ground Floor Library Desk | 641.862 MIG (Browse shelf(Opens below)) | Available | 06155758 |
Total reservations: 0
Browsing Paul Hamlyn Library shelves, Shelving location: Ground Floor Library Desk Close shelf browser (Hides shelf browser)
| 641.815 MYH Modernist Bread / | 641.815 MYH Modernist Bread / | 641.815 MYH Modernist Bread / | 641.862 MIG Frozen desserts / | 642.4/ FOR The theory of hospitality & catering : for levels 3 and 4 / | 642.4 THO Off-premise catering management. | 647.94068 BAR Introduction to management in the hospitality industry / |
Includes Internet access.
Includes bibliographical references and index.
It is essential for any serious pastry chef to have a comprehensive knowledge of frozen dessert production, and this book provides all the basic information a pastry professional needs. Each recipe chapter covers both classic and modern small-batch production techniques, basic formulas, and basic and advanced base recipes.
Specialized.
There are no comments on this title.
Log in to your account to post a comment.