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A PROFESSIONAL GUIDE TO EVERY ASPECT OF THE LAUNCH AND MANAGEMENT OF A MODERN, UPSCALE CAF&EACUTE;. THE MODERN CAF&EACUTE; IS THE FIRST COMPREHENSIVE, MUST–HAVE REFERENCE FOR THE ASPIRING RESTAURATEUR OR CAF&EACUTE; OWNER WHO WANTS TO MAKE SURE HE GETS EVERY DETAIL RIGHT. THIS EXQUISITELY ILLUSTRATED VOLUME IS PACKED WITH PROFESSIONAL GUIDANCE AND MASTER RECIPES FOR BREAKFAST PASTRIES, ARTISANAL SANDWICHES, TRUFFLES AND TREATS, AND MUCH MORE. ADDITIONALLY, AN ENTIRE CHAPTER IS DEVOTED TO THE RETAIL SHELF, A KEY CONTRIBUTOR TO ANY CAF&EACUTE;'S FINANCIAL HEALTH. INCLUDES NEARLY 250 RECIPES PLUS 150 SUB–RECIPES, MORE THAN 100 PHOTOGRAPHS, AND APPROXIMATELY 75 ILLUSTRATIONS BREAKS THE CAF&EACUTE; DOWN INTO ITS FIVE KEY COMPONENTS –– THE BAKERY, THE PASTRY SHOP, THE SAVORY KITCHEN, BEVERAGES, AND THE RETAIL SHELF –– WITH EXPERT ADVICE AND CONTEMPORARY RECIPES FOR EACH AREA AUTHOR FRANCISCO MIGOYA IS AN ASSISTANT PROFESSOR AT THE CULINARY INSTITUTE OF AMERICA, WHERE HE TEACHES THE CAF&EACUTE; OPERATIONS CLASS FOR THE BAKING AND PASTRY ARTS PROGRAM WITH INFORMATION ON ALL ASPECTS OF THE CAF&EACUTE; BUSINESS–FINANCES, HUMAN RESOURCES, FOOD PRODUCTION, RECIPE/MENU DEVELOPMENT, AND EVEN D&EACUTE;COR–THE MODERN CAF&EACUTE; OFFERS BOTH INSPIRATION AND INSTRUCTION FOR ANYONE WHO WANTS TO OPERATE A SUCCESSFUL CAF&EACUTE;. "THE MODERN CAF&EACUTE; IS AN IMPRESSIVE VOLUME IN BOTH BREADTH AND DEPT H THAT ELEVATES STANDARD CAF&EACUTE; FARE TO SOMETHING WORTHY OF THE TERM CUISINE. FRANCISCO MIGOYA GENEROUSLY SHARES HIS YEARS OF EXPERIENCE AND RESEARCH, OFFERING A FRESH, CONTEMPORARY APPROACH TO CASUAL DINING. HIS TECHNICAL SKILL AND EYE FOR DETAIL ARE INSPIRING, RESULTING IN RESPECTFUL YET INVENTIVE INTERPRETATIONS OF THE CLASSICS. MIGOYA HAS GIVEN ALL OF US PROFESSIONAL COOKS, PASTRY AND SAVORY ALIKE, ANOTHER INVALUABLE RESOURCE. " MICHAEL LAISKONI
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A professional guide to every aspect of the launch and management of a modern, upscale cafe. The Modern Cafe is the first comprehensive, must-have reference for the aspiring restaurateur or cafe owner who wants to make sure he gets every detail right. This exquisitely illustrated volume is packed with professional guidance and master recipes for breakfast pastries, artisanal sandwiches, truffles and treats, and much more. Additionally, an entire chapter is devoted to the retail shelf, a key contributor to any cafe's financial health. Includes nearly 250 recipes plus 150 sub-recipes, more than 100 photographs, and approximately 75 illustrationsBreaks the cafe down into its five key components -- the bakery, the pastry shop, the savory kitchen, beverages, and the retail shelf -- with expert advice and contemporary recipes for each areaAuthor Francisco Migoya is an assistant professor at The Culinary Institute of America, where he teaches the Cafe Operations class for the Baking and Pastry Arts program With information on all aspects of the cafe business-finances, human resources, food production, recipe/menu development, and even decor-The Modern Cafe offers both inspiration and instruction for anyone who wants to operate a successful cafe. "The Modern Cafe is an impressive volume in both breadth and dept h that elevates standard cafe fare to something worthy of the term cuisine. Francisco Migoya generously shares his years of experience and research, offering a fresh, contemporary approach to casual dining. His technical skill and eye for detail are inspiring, resulting in respectful yet inventive interpretations of the classics. Migoya has given all of us professional cooks, pastry and savory alike, another invaluable resource. " Michael Laiskonis, Executive Pastry Chef, Le Bernardin "What a high level of professionalism in a book full of originality and creativity! Francisco Migoya has created a new work with technology, sensitivity, and passion an invaluable contribution to the world of gastronomy. Enjoy it!" Oriol Balaguer, Pastry Chef and Owner, Oriol Balaguer Boutiques "Francisco Migoya's The Modern Cafe is a beautiful book that will be used as a practical guide and inspiration for professionals and home cooks alike. " Grant Achatz, Chef and Owner, Alinea "This book is just amazing there is so much information, detail, and inspiration. You can really see Francisco's passion for pastry. This is an outstanding follow up to his first book, Frozen Desserts." Patrick Coston, Pastry Chef and ChocolatierContraportada:
The Modern Café
Francisco J. Migoya E The Culinary Institute of America
The first comprehensive, must-have bible for anyone looking to turn a café business into something truly special
Filled with gorgeous photographs and delicious recipes, as well as invaluable information on everything from café production to choosing the right equipment, The Modern Café is the only book to address every aspect of managing a casual, upscale modern café. Whether you want to know the secret to a perfect croissant or the best way to package a truffle, this volume holds the answers. Written by a former executive pastry chef at Thomas Keller's The French Laundry, Bouchon Bistro, and Bouchon Bakery who has run The Culinary Institute of America's own café, the Apple Pie Bakery Café, since 2005, this book is an essential guide for novices and veterans alike.
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Descripción Wiley, 2009. Hardcover. Condición: New. Never used!. Nº de ref. del artículo: P11047037134X
Descripción Wiley, 2009. Hardcover. Condición: New. 2. Nº de ref. del artículo: DADAX047037134X
Descripción John Wiley & Sons Inc, 2009. Hardcover. Condición: Brand New. 1st edition. 550 pages. 11.25x9.00x1.50 inches. In Stock. Nº de ref. del artículo: zk047037134X