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A01=Francisco J. Migoya
A01=The Culinary Institute of America (CIA)
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Age Group_Uncategorized
Author_Francisco J. Migoya
Author_The Culinary Institute of America (CIA)
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Category1=Non-Fiction
Category=WBVQ
COP=United States
Delivery_Delivery within 10-20 working days
Language_English
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The Elements of Dessert

In The Elements of Dessert, renowned pastry chef Francisco Migoya, professor at The Culinary Institute of America, takes you on a guided tour through the innovative flavors, ingredients, and techniques in the thrilling world of desserts.  He begins with the fundamental elementssuch as mousses, doughs, and ganaches-- revealing in each recipe how to incorporate these building blocks into inventive, unforgettable delicacies.  Chef Migoya then explores basic pastry methods and dessert and menu composition principles in 200 recipes and variations in the essential groups of pre-desserts, plated desserts, dessert buffets, passed-around desserts, and cakes and petits fours.  Inspirational and instructive photographs display steps, techniques, and finished desserts.  

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Current price €65.24
Original price €74.99
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A01=Francisco J. MigoyaA01=The Culinary Institute of America (CIA)Age Group_UncategorizedAuthor_Francisco J. MigoyaAuthor_The Culinary Institute of America (CIA)automatic-updateCategory1=Non-FictionCategory=WBVQCOP=United StatesDelivery_Delivery within 10-20 working daysLanguage_EnglishPA=AvailablePrice_€50 to €100PS=Activesoftlaunch
Delivery/Collection within 10-20 working days
Product Details
  • Weight: 2041g
  • Dimensions: 224 x 292mm
  • Publication Date: 23 Nov 2012
  • Publisher: John Wiley & Sons Inc
  • Publication City/Country: United States
  • Language: English
  • ISBN13: 9780470891988

About Francisco J. MigoyaThe Culinary Institute of America (CIA)

FRANCISCO J. MIGOYA is a professor at The Culinary Institute of America teaching the Café Operations class for the baking and pastry arts degree programs. 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 Kellers The French Laundry Bouchon Bakery and Bouchon Bistro. He has also worked as a pastry chef at such New York City restaurants as Veritas Ilo and The River Café. Founded in 1946 THE CULINARY INSTITUTE OF AMERICA is an independent not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts as well as certificate programs in Latin cuisines and wine and beverage studies. A network of more than 44000 alumni has helped the CIA earn its reputation as the world's premier culinary college. The CIA which also offers courses for professionals and food enthusiasts as well as consulting services for the foodservice and hospitality industry has campuses in Hyde Park New York; St. Helena California; San Antonio Texas; and Singapore.

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