|
Frozen Desserts
|
|||||||||||||||||||||||
Buying Choices |
| 40 new from $33.81 |
| 15 used from $45.27 |
(as of 2012-10-07 00:34:15 PST)
Description
A definitive guide to frozen desserts offers tips and techniques for formulating recipes for ice creams, gelato, sorbets, and sherbets and includes recipes for creating two hundred savory items.Title: Frozen Desserts
Author: Migoya, Francisco
Publisher: John Wiley & Sons Inc
Publication Date: 2008/08/25
Number of Pages: 440
Binding Type: HARDCOVER
Library of Congress: 2007035515
| Check All Offers | Add to Wish List | Customer Reviews | Trade-In List |
Editorial Review
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
- 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
Exclusive Recipe Excerpts from Frozen Desserts
 Espresso Cardamom Ice Cream |  Granny Smith and Fennel Sorbet |  Passion Fruit Sorbet |
Book Details | ||||
| Author: The Culinary Insti.. | Publisher: Wiley | Binding: Hardcover | Language: English | Pages: 448 |
Comments |
Become a fan of Book Presence on Facebook for the inside scoop on latest and most exclusive books.