The Modern Cafe / Edition 2

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The Modern Café

As consumers become ever more informed, more sophisticated, andmore pressed for time, the modern café must adapt to meet itscustomers' needs. Operating a successful café requires thechef to be a master of many trades with a deep understanding ofquality, refinement, and business strategy. Today's café mightoffer breakfast baked goods, artisan breads, desserts, cakes,savory items, chocolates and confections, beverages, packagedretail items, and frozen desserts, and The Modern Café is thefirst book to address them all. Pastry chef and CIA AssistantProfessor Francisco Migoya examines these major categories ininformation-packed chapters covering everything from recipes topricing, displays, and packaging. Chef Migoya provides wonderfulrecipes for many popular café standards as well as someimaginative, colorful, and eclectic recipes that are sure todelight a wide variety of palates. Chapters include:

The Bakery: This is typically a low-cost/high-profitarea, where most sales come from volume production. Migoya coversthe seven key ingredients and provides master recipes for brioche,croissants, Danish, pound cake, muffins, scones, biscuits, andbreads, with multiple variations for each.

The Pastry Shop: This area requires special skills and acertain level of expertise to prepare cakes, individual desserts,tarts, and specialty cookies. Migoya includes contemporary recipeswith ingenious twists and provides tips throughout to increaseefficiency.

The Savory Kitchen: With a focus on soups, salads, smallplates, side dishes, entrées, and hot, chilled, and warmedsandwiches, this section in a café requires a particularattention to speed and prompt service, and à la minutepreparation is key. Migoya provides dozens of mouthwatering recipesand he covers the most cutting-edge equipment available for today'ssavory kitchen.

Beverages: Most people walk into a café to buycoffee, tea, and other hot drinks. Successful cafés preparethem well and serve them at the proper temperature. Migoya coversall the essential techniques for hot and cold beverages, as well asbeer and wine sales, which can be a great way to improve anycafé operation's bottom line.

The Retail Shelf: House-made chocolates; confections;jams, marmalades and jellies; spices; salts and other condiments;and special-occasion items are just a few of the options forexpanding sales and extending the café's reach through theretail shelf. This chapter includes tips and considerations forpackaging and display, along with dozens of imaginativerecipes.

Migoya's modern, refined recipes require precise execution,attention to technique, and the highest-quality ingredients. Theart and craft of the baker, pastry chef, and chef are evident inevery recipe. With stunning photography, real-world advice, andexpert instruction on the launch and management of a café,this book is a pioneer in the field of modern caféoperation.

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Product Details

  • ISBN-13: 9780470371343
  • Publisher: Wiley
  • Publication date: 12/30/2009
  • Edition number: 2
  • Pages: 550
  • Sales rank: 581,771
  • Product dimensions: 8.76 (w) x 11.24 (h) x 1.55 (d)

Meet the Author

Francisco J. Migoya is an assistant professor at TheCulinary Institute of America, teaching the Café Operationsclass for the Baking and Pastry Arts program. He is also in chargeof the Apple Pie Bakery Café, the CIA's busiest publicrestaurant operation. Before joining the CIA, he was executivepastry chef at Thomas Keller's The French Laundry, Bouchon Bakery,and Bouchon Bistro. Learn more about The Modern Café

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

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Table of Contents



Chapter 1: The Bakery.

Chapter 2: The Pastry Shop.

Chapter 3: The Savory Kitchen.

Chapter 4: Beverages.

Chapter 5: The Retail Shelf.



Resource List.


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