Frozen Desserts

Francisco J. Migoya

• Verlag: Wiley
• Jahr: 2013
• ISBN:
  9781118692684
• Auflage: 1
• Thema: Art
• Thema: Culinary Arts

FROZEN DESSERTS

FROZEN DESSERTS

Frozen desserts have long been a key part of every pastry chef's repertoire, and recent innovations such as the Pacojet have expanded today's frozen dessert options. Now, Francisco Migoya, a professor at The Culinary Institute of America and the former executive pastry chef at The French Laundry, has produced the definitive guide to frozen desserts. Offering comprehensive coverage of ingredients, theory, techniques, and formulas, this unprecedented guide explains how to produce the full range of today's frozen desserts using both classic and modern methods.

Illustrated throughout with 135 striking full-color photographs, Frozen Desserts provides a thorough foundation in every aspect of frozen dessert–making. Chef Migoya examines the pros and cons of batch freezer machines and the Pacojet and explains how to formulate recipes for ice creams, gelato, sorbets, and sherbets that produce consistently excellent results for each. Covering these frozen desserts as well as other types—granité, parfait, semifreddo, bombe, soufflé, mousse, and more—he describes production techniques, offers detailed master formulas, and provides in-depth troubleshooting advice as well as guidance on storage and service issues.

In the final chapters of the book, Chef Migoya demonstrates how to apply the techniques he has presented to create 200 deliciously inventive small desserts, plated desserts, entremets, and savory items. From Stracciatella Ice Cream with Chocolate Box and Yuzu Sorbet with Cotton Candy and Black Sesame Seeds to White Truffle Ice Cream with Truffled Tapioca and Shaved Black Truffles and Frozen Praline Parfait with Hazelnut Mascarpone Gateau, these stellar creations exemplify the range of frozen dessert possibilities available today. Here is all the expert guidance and inspiration you need to master production techniques and develop your own signature frozen desserts.

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 44, 000 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.

" Frozen Desserts is a fantastic tool for the pastry professional, with inventive new takes on classics, as well as great information on modern techniques. It's definitely a must-have addition to the pastry chef's personal library."
—RICHARD CAPIZZI, PASTRY CHEF at PER SE and BOUCHON BAKERY, NEW YORK CITY

"This book is not only a collection of recipes, but a resource to teach the chemistry of how and why they work—a stepping stone towards the reader's own creations."
—KAREN DEMASCO

Inhaltsverzeichnis

• Cover
• Title Page
• Copyright Page
• 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
• Glossary
• Bibliography
• Internet References
• Resources
• Index