The Modern Cafe

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9780470371343: The Modern Cafe
From the Publisher:

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 illustrations Breaks 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 area Author 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 Chocolatier

About the Author:

Francisco J. Migoya is an assistant professor at The Culinary Institute of America, teaching the Cafe Operations class for the Baking and Pastry Arts program. He is also in charge of the Apple Pie Bakery Cafe, the CIA's busiest public restaurant operation. Before joining the CIA, he was executive pastry chef at Thomas Keller's The French Laundry, Bouchon Bakery, and Bouchon Bistro. Learn more about The Modern Cafe at www.thequenelle.com. The Culinary Institute of America, founded in 1946, is the world's premier culinary college. Courses are offered at the college's main campus in Hyde Park, New York, and at The Culinary Institute of America at Greystone, in St. Helena, California.

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Migoya, Francisco J.; The Culinary Institute of America (CIA)
Editorial: Wiley
ISBN 10: 047037134X ISBN 13: 9780470371343
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Descripción Wiley. Hardcover. Estado de conservación: New. 047037134X Great book !! Established seller with great ratings! A+ Customer Service! Orders ship from the USA!. Nº de ref. de la librería Z047037134XZN

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Migoya, Francisco J.; The Culinary Institute of America (CIA)
Editorial: Wiley (2009)
ISBN 10: 047037134X ISBN 13: 9780470371343
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Descripción Wiley, 2009. Estado de conservación: New. Brand New, Unread Copy in Perfect Condition. A+ Customer Service! Summary: A professional guide to every aspect of the launch and management of a modern, upscale caf?The Modern Caf? is the first comprehensive, must-have reference for the aspiring restaurateur or caf? owner who wants to make sure he gets every detail right. Nº de ref. de la librería ABE_book_new_047037134X

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Migoya, Francisco J.; The Culinary Institute of America (CIA)
Editorial: Wiley (2009)
ISBN 10: 047037134X ISBN 13: 9780470371343
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Descripción Wiley, 2009. Hardcover. Estado de conservación: New. book. Nº de ref. de la librería 047037134X

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Migoya, Francisco J.; The Culinary Institute of America (CIA)
Editorial: Wiley (2009)
ISBN 10: 047037134X ISBN 13: 9780470371343
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Descripción Wiley, 2009. Hardcover. Estado de conservación: New. 2. Nº de ref. de la librería DADAX047037134X

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Migoya, Francisco J.; The Culinary Institute of America (CIA)
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ISBN 10: 047037134X ISBN 13: 9780470371343
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Descripción John Wiley & Sons, Limited. Estado de conservación: Brand New. Dispatch Same Working Day, (Delivery 2-4 business days, Courier For Heavy/Expensive Items) Money Back Guarantee, 99.3% Customer Satisfaction, Prompt Customer Service. Nº de ref. de la librería 39531176

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Migoya, Francisco J.; The Culinary Institute of America (CIA)
Editorial: John Wiley and Sons Ltd, United Kingdom (2010)
ISBN 10: 047037134X ISBN 13: 9780470371343
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Descripción John Wiley and Sons Ltd, United Kingdom, 2010. Hardback. Estado de conservación: New. 2. Aufl.. 280 x 226 mm. Language: English . Brand New Book. 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 illustrations Breaks 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 area Author 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 Chocolatier. Nº de ref. de la librería AAS9780470371343

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7.

Migoya, Francisco J.; The Culinary Institute of America (CIA)
Editorial: John Wiley and Sons Ltd, United Kingdom (2010)
ISBN 10: 047037134X ISBN 13: 9780470371343
Nuevos Tapa dura Cantidad: 1
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(London, Reino Unido)
Valoración
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Descripción John Wiley and Sons Ltd, United Kingdom, 2010. Hardback. Estado de conservación: New. 2. Aufl.. 280 x 226 mm. Language: English . Brand New Book. 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 illustrations Breaks 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 area Author 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 Chocolatier. Nº de ref. de la librería AAS9780470371343

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Migoya, Francisco J.; The Culinary Institute of America (CIA)
Editorial: John Wiley and#38; Sons (2009)
ISBN 10: 047037134X ISBN 13: 9780470371343
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Descripción John Wiley and#38; Sons, 2009. HRD. Estado de conservación: New. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Nº de ref. de la librería FW-9780470371343

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Migoya, Francisco J.; The Culinary Institute of America (CIA)
Editorial: Wiley
ISBN 10: 047037134X ISBN 13: 9780470371343
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Descripción Wiley. Hardcover. Estado de conservación: New. 047037134X New Condition. Nº de ref. de la librería NEW6.0945771

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Migoya, Francisco J.; The Culinary Institute of America (CIA)
ISBN 10: 047037134X ISBN 13: 9780470371343
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Descripción Estado de conservación: New. New. US edition. Perfect condition. Ship by express service to USA, Canada, Australia, France, Italy, UK, Germany and Netherland. Customer satisfaction our priority. Nº de ref. de la librería ABE-190516-33391

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