"Sinopsis" puede pertenecer a otra edición de este libro.
"Sobre este título" puede pertenecer a otra edición de este libro.
Gastos de envío:
EUR 3,74
A Estados Unidos de America
Descripción Hardcover. Condición: new. New. Fast Shipping and good customer service. Nº de ref. del artículo: Holz_New_0470118660
Descripción Condición: New. Nº de ref. del artículo: 4879310-n
Descripción Condición: new. Nº de ref. del artículo: newMercantile_0470118660
Descripción Hardcover. Condición: new. New. Nº de ref. del artículo: Wizard0470118660
Descripción Hardcover. Condición: new. Hardcover. 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 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. 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. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Nº de ref. del artículo: 9780470118665
Descripción Condición: new. Nº de ref. del artículo: 67ca1f58b8b60b00f597a8c6f4d0c40b
Descripción Hardcover. Condición: new. New Copy. Customer Service Guaranteed. Nº de ref. del artículo: think0470118660
Descripción Condición: New. Nº de ref. del artículo: 4879310-n
Descripción Condición: new. Nº de ref. del artículo: FrontCover0470118660
Descripción Condición: New. Buy with confidence! Book is in new, never-used condition. Nº de ref. del artículo: bk0470118660xvz189zvxnew