Frozen Desserts / Edition 1

Frozen Desserts / Edition 1

by The Culinary Institute of America (CIA), Francisco J. Migoya
ISBN-10:
0470118660
ISBN-13:
9780470118665
Pub. Date:
08/25/2008
Publisher:
Wiley
ISBN-10:
0470118660
ISBN-13:
9780470118665
Pub. Date:
08/25/2008
Publisher:
Wiley
Frozen Desserts / Edition 1

Frozen Desserts / Edition 1

by The Culinary Institute of America (CIA), Francisco J. Migoya

Hardcover

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Overview

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. Introductory chapters include the history and evolution of frozen desserts; ingredients including dairy products, sugars, stabilizers, emulsifiers, fruits, and flavors; and equipment including churning machines, production equipment, and storage and serving containers. Also included are 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; and 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.

Product Details

ISBN-13: 9780470118665
Publisher: Wiley
Publication date: 08/25/2008
Pages: 448
Product dimensions: 8.80(w) x 11.00(h) x 1.60(d)

About the Author

FRANCISCO J. MIGOYA is currently a professor of Café Operations at The Culinary Institute of America. Trained at the Lycée d’Hôtellerie et de Tourisme in Strasbourg, France, and in Mexico City, he served as executive pastry chef at Thomas Keller’s The French Laundry, Bouchon Bakery, and Bouchon in Yountville, California. He also worked as a pastry chef at Veritas and The River Café in New York City.

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Table of Contents

Acknowledgments vi

Introduction vii

Chapter 1: A Brief History of Frozen Desserts 1

Chapter 2: Ingredients 9

Chapter 3: Equipment, Machines, and Tools 31

Chapter 4: Dairy-Based Frozen Desserts 51

Chapter 5: Non-Dairy Frozen Desserts 69

Chapter 6: Aerated Still-Frozen Desserts 87

Chapter 7: Finished Items 101

Chapter 8: Base Recipes 348

 Appendices 410

 Average Sugar, Solids, and Acid Content of Fruit 410

 Seasonal Availability of Fruit 412

 Glossary 420

 Bibliography 423

 Internet References 424

 Resources 425

 Index 426

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