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    Frozen Desserts: A Comprehensive Guide for Food Service Operations (Hardback) By (author) The Culinary Institute of America (CIA), By (author) Francisco J. Migoya

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    DescriptionIt 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 Recipe chapters cover: 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 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.


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    Title
    Frozen Desserts
    Subtitle
    A Comprehensive Guide for Food Service Operations
    Authors and contributors
    By (author) The Culinary Institute of America (CIA), By (author) Francisco J. Migoya
    Physical properties
    Format: Hardback
    Number of pages: 448
    Width: 229 mm
    Height: 284 mm
    Thickness: 32 mm
    Weight: 1,900 g
    Language
    English
    ISBN
    ISBN 13: 9780470118665
    ISBN 10: 0470118660
    Classifications

    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.0
    LC subject heading:
    B&T Modifier: Region of Publication: 01
    B&T Modifier: Academic Level: 05
    B&T General Subject: 240
    Ingram Subject Code: CW
    Libri: I-CW
    BIC subject category V2: WBVQ
    Warengruppen-Systematik des deutschen Buchhandels: 14550
    B&T Approval Code: A97406000
    B&T Modifier: Subject Development: 08
    LC subject heading:
    BISAC V2.8: CKB024000
    B&T Modifier: Text Format: 21
    DC22: 641.8/62, 641.862
    LC subject heading:
    BISAC V2.8: CKB068000
    LC subject heading:
    LC classification: TX795 .M62 2008
    Thema V1.0: WBVQ
    Edition statement
    Revised.
    Illustrations note
    colour illustrations
    Publisher
    John Wiley and Sons Ltd
    Imprint name
    John Wiley & Sons Ltd
    Publication date
    01 September 2008
    Publication City/Country
    Chichester
    Table of contents
    Acknowledgments. Introduction. CHAPTER 1: A Brief History of Frozen Desserts. CHAPTER 2: Ingredients. CHAPTER 3: Equipment, Machines, and Tools. CHAPTER 4: Dairy-Based Frozen Desserts. CHAPTER 5: Non-Dairy Frozen Desserts. CHAPTER 6: Aerated Still-Frozen Desserts. CHAPTER 7: Finished Items. CHAPTER 8: Base Recipes. Appendices. Average Sugar, Solids, and Acid Content of Fruit. Seasonal Availability of Fruit. Glossary. Bibliography. Internet References. Resources. Index.