Frozen Desserts

1st Edition

The Culinary Institute of America (CIA); Francisco J. Migoya
eISBN-13: 9781118692684

eBook Features

  • Read your book anywhere, on any device, through RedShelf's cloud based eReader.
  • Built-in study tools include highlights, study guides, annotations, definitions, flashcards, and collaboration.
  • The publisher of this book allows a portion of the content to be used offline.
  • The publisher of this book allows a portion of the content to be printed.
  • The publisher of this book allows a portion of the content to be copied and pasted into external tools and documents.
Already purchased in store?
or
Rent or Buy from $ 33.60
Note: We do not guarantee supplemental material with textbooks (e.g. CD's, Music, DVD's, Access Code, or Lab Manuals)

Additional Book Details

It is essential for any serious pastry chef to have a comprehensive knowledge of frozen dessert production, and Frozen Desserts provides all the basic information a pastry professional needs.

Introductory chapters include:

the history and evolution of frozen desserts ingredients including dairy products, sugars, stabilizers, emulsifiers, fruits, and flavors equipment including churning machines, production equipment, and storage and serving containers essentials on storage, sanitation, and production and serving techniques Recipe chapters cover: Dairy-Based Frozen Desserts, which include ice cream, gelato, and sherbet Non-Dairy Desserts, which include sorbet and granites Aerated Still-Frozen Desserts, which include parfaits, semi-freddos, and frozen mousses and souffles Each recipe chapter covers both classic and modern small-batch production techniques, basic formulas, and both basic and advanced base recipes. The final chapter, "Finished Items", makes use of these base recipes and shows readers how to produce, plate, garnish, and serve small desserts, plated desserts, frozen cakes, and even frozen accompaniments to savory courses. Recipes are illustrated throughout by full-color beauty photographs. An instructor's manual and companion website are also available for classroom use.

Sold By Wiley
ISBNs 0470118660, 1118692683, 9780470118665, 9780470118665, 9781118692684
Language eng
Number of Pages 448
Edition 1st