Frozen Desserts.by Migoya, Francisco New 9780470118665 Fast Free Shipping**
Frozen Desserts
Francisco J. Migoya (Author)
9780470118665, Wiley
Hardback, published 22 August 2008
448 pages
27.9 x 22.6 x 3.3 cm, 1.497 kg
It is essential for any serious pastry chef to have a comprehensive knowledge of frozen dessert production, and this book 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; and equipment including churning machines, production equipment, and storage and serving containers. Also included are 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; and Aerated Still-Frozen Desserts, which include parfaits, semi-freddos, and frozen mousses and souffles. Each recipe chapter covers bo]
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Details:Frozen Desserts.by Migoya, Francisco New 9780470118665 Fast Free Shipping**
Frozen Desserts
Francisco J. Migoya (Author)
9780470118665, Wiley
Hardback, published 22 August 2008
448 pages
27.9 x 22.6 x 3.3 cm, 1.497 kg
It is essential for any serious pastry chef to have a comprehensive knowledge of frozen dessert production, and this book 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; and equipment including churning machines, production equipment, and storage and serving containers. Also included are 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; and Aerated Still-Frozen Desserts, which include parfaits, semi-freddos, and frozen mousses and souffles. Each recipe chapter covers bo]
Price now:
From
£41.85
To
£48.63
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Product Description
Frozen Desserts
Francisco J. Migoya (Author)
9780470118665, Wiley
Hardback, published 22 August 2008
448 pages
27.9 x 22.6 x 3.3 cm, 1.497 kg
It is essential for any serious pastry chef to have a comprehensive knowledge of frozen dessert production, and this book 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; and equipment including churning machines, production equipment, and storage and serving containers. Also included are 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; and Aerated Still-Frozen Desserts, which include parfaits, semi-freddos, and frozen mousses and souffles. Each recipe chapter covers bo]
Product Specifications
General | |
|---|---|
format | hardcover |
Language | english |
type | textbook |
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