The Modern Cafe

( 2 )

Overview

The Modern Café
Francisco J. Migoya E The Culinary Institute of America

The first comprehensive, must-have bible for anyone looking to turn a café business into something truly special

Filled with gorgeous photographs and delicious recipes, as well as invaluable information on everything from café production to choosing the right equipment, The Modern Café is the only book to address every aspect of managing a...

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Overview

The Modern Café
Francisco J. Migoya E The Culinary Institute of America

The first comprehensive, must-have bible for anyone looking to turn a café business into something truly special

Filled with gorgeous photographs and delicious recipes, as well as invaluable information on everything from café production to choosing the right equipment, The Modern Café is the only book to address every aspect of managing a casual, upscale modern café. Whether you want to know the secret to a perfect croissant or the best way to package a truffle, this volume holds the answers. Written by a former executive pastry chef at Thomas Keller's The French Laundry, Bouchon Bistro, and Bouchon Bakery who has run The Culinary Institute of America's own café, the Apple Pie Bakery Café, since 2005, this book is an essential guide for novices and veterans alike.

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Product Details

  • ISBN-13: 9780470371343
  • Publisher: Wiley
  • Publication date: 12/30/2009
  • Edition number: 2
  • Pages: 550
  • Sales rank: 266,758
  • Product dimensions: 8.76 (w) x 11.24 (h) x 1.55 (d)

Meet the Author

Francisco J. Migoya is an assistant professor at The Culinary Institute of America, teaching the Café Operations class for the Baking and Pastry Arts program. He is also in charge of the Apple Pie Bakery Café, the CIA's busiest public restaurant operation. Before joining the CIA, he was executive pastry chef at Thomas Keller's The French Laundry, Bouchon Bakery, and Bouchon Bistro. Learn more about The Modern Café at www.thequenelle.com.

The Culinary Institute of America, founded in 1946, is the world's premier culinary college. Courses are offered at the college's main campus in Hyde Park, New York, and at The Culinary Institute of America at Greystone, in St. Helena, California.

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Table of Contents

Acknowledgments.

Introduction.

Chapter 1: The Bakery.

Chapter 2: The Pastry Shop.

Chapter 3: The Savory Kitchen.

Chapter 4: Beverages.

Chapter 5: The Retail Shelf.

Glossary.

Bibliography.

Resource List.

Index.

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