The Elements of Dessert

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9780470891988: The Elements of Dessert

The essential guide to truly stunning desserts from pastry chef Francisco Migoya

In this gorgeous and comprehensive new cookbook, Chef Migoya begins with the essential elements of contemporary desserts—like mousses, doughs, and ganaches—showing pastry chefs and students how to master those building blocks before molding and incorporating them into creative finished desserts. He then explores in detail pre-desserts, plated desserts, dessert buffets, passed desserts, cakes, and petits fours.

Throughout, gorgeous and instructive photography displays steps, techniques, and finished items. The more than 200 recipes and variations collected here cover virtually every technique, concept, and type of dessert, giving professionals and home cooks a complete education in modern desserts.

  • More than 200 recipes including everything from artisan chocolates to French macarons to complex masterpieces like Bacon Ice Cream with Crisp French Toast and Maple Sauce
  • Written by Certified Master Baker Francisco Migoya, a highly respected pastry chef and the author of Frozen Desserts and The Modern Café, both from Wiley

Combining Chef Migoya's expertise with that of The Culinary Institute of America, The Elements of Dessert is a must-have resource for professionals, students, and serious home cooks.

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Review:


Sample Recipes from The Elements of Dessert

Chocolate and Fruit Pops
Click here for the recipe Peppermint Lozenges
Click here for the recipe Yuzu Jellies
Click here for the recipe

From the Back Cover:

"The world of pastry rejoices; Francisco shows us once again that there is still much to say in this profession, and this book is an honest reflection of a person who does not lose sight of tradition, even when working from a contemporary and modern perspective. Perfection, technique, philosophy, purity, and—above all—a very personal aesthetic defines this work in all of its aspects."
—FERRAN AND ALBERT ADRIÀ BARCELONA, SPAIN

"In The Elements of Dessert, Chef Migoya displays his skillful and learned approach to producing today's most innovative pastry. Included is a plethora of new techniques, new flavor combinations, reinterpretations of form, and forward-thinking design—overall, a pleasure to behold."
—ENRIC ROVIRA OWNER, ENRIC ROVIRA XOCOLATES DE BARCELONA, BARCELONA, SPAIN

"The Elements of Dessert is a work that goes well beyond techniques and recipes; it will help the reader understand how and why things work. The greatness of Chef Migoya is his ability to explain the complicated in a simple way. This is one of the most detailed, reliable, and honest books ever printed about dessert."
—OLIVIER FERNÁNDEZ DIRECTOR, EPGB (ESCOLA DE PASTISSERIA DEL GREMI DE BARCELONA—THE GUILD OF BARCELONA PASTRY SCHOOL), BARCELONA, SPAIN

"Francisco Migoya has presented us with this compilation of the knowledge accumulated over decades, and distilled it with his brilliant eye. The Elements of Dessert will be an indispensable book in the kitchens and libraries of gastronomes everywhere."
—ANDONI LUIS ADURIZ CHEF AND OWNER, MUGARITZ RESTAURANT, ERRENTERIA, SPAIN

"The Elements of Dessert is the book I searched for as a young cook, looking for answers and inspiration, and the book I will now turn to for the same reasons. Chef Migoya has created a powerful new tool for our trade and has a masterful way of explaining and presenting techniques and ideas."
—JOHNNY IUZZINI PASTRY CHEF AND HEAD JUDGE, TOP CHEF JUST DESSERTS, NEW YORK, NEW YORK

"Every page makes you stop and think twice. Francisco Migoya's books always push the envelope on the most cutting-edge techniques and ingredient combinations. Behind the elegant plating and the simple organization, every recipe has great depth and is a great source of inspiration for chefs and serious cooks alike."
—DOMINIQUE ANSEL CHEF AND OWNER, DOMINIQUE ANSEL BAKERY, NEW YORK, NEW YORK

"I knew of Francisco Migoya's work before I met him in person. He and his work are fully interconnected and in perfect balance: in him is an image of what he does, and his work shows us who he is. He is a great source of information and knowledge, and he will continue to delight us with his advice, techniques, recipes, and presentations. I want to thank you, Francisco, for what we have seen and for what we have yet to see."
—CARLES MAMPEL CHEF AND OWNER, BUBÓ PASTISSERIA, BARCELONA, SPAIN

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Migoya, Francisco J.
ISBN 10: 047089198X ISBN 13: 9780470891988
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Descripción 2012. HRD. Estado de conservación: New. New Book. Shipped from US within 10 to 14 business days. Established seller since 2000. Nº de ref. de la librería KS-9780470891988

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Descripción Wiley. Hardcover. Estado de conservación: New. 047089198X Brand New! Not Overstocks or Low Quality Book Club Editions! Direct From the Publisher! We're not a giant, faceless warehouse organization! We're a small town bookstore that loves books and loves it's customers! Buy from us and you get great service as well as a great price! Your business is valued and your satisfaction is guaranteed!. Nº de ref. de la librería DTH-S-9780470891988

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Descripción Hardcover. Estado de conservación: New. 1st. Hardcover. The essential guide to truly stunning desserts from pastry chef Francisco Migoya In this gorgeous and comprehensive new cookbook, Chef Migoya begins with the essential elements of contempo.Shipping may be from multiple locations in the US or from the UK, depending on stock availability. 544 pages. 2.300. Nº de ref. de la librería 9780470891988

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Migoya, Francisco J.; The Culinary Institute of America (CIA)
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Descripción Wiley, 2012. Hardcover. Estado de conservación: New. Nº de ref. de la librería INGM9780470891988

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Francisco J. Migoya, The Culinary Institute of America (CIA)
Editorial: John Wiley and Sons Ltd, United Kingdom (2012)
ISBN 10: 047089198X ISBN 13: 9780470891988
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Descripción John Wiley and Sons Ltd, United Kingdom, 2012. Hardback. Estado de conservación: New. 1. Auflage. Language: English . Brand New Book. The essential guide to truly stunning desserts from pastry chef Francisco Migoya In this gorgeous and comprehensive new cookbook, Chef Migoya begins with the essential elements of contemporary desserts like mousses, doughs, and ganaches showing pastry chefs and students how to master those building blocks before molding and incorporating them into creative finished desserts. He then explores in detail pre-desserts, plated desserts, dessert buffets, passed desserts, cakes, and petits fours. Throughout, gorgeous and instructive photography displays steps, techniques, and finished items. The more than 200 recipes and variations collected here cover virtually every technique, concept, and type of dessert, giving professionals and home cooks a complete education in modern desserts. * More than 200 recipes including everything from artisan chocolates to French macarons to complex masterpieces like Bacon Ice Cream with Crisp French Toast and Maple Sauce * Written by Certified Master Baker Francisco Migoya, a highly respected pastry chef and the author of Frozen Desserts and The Modern Cafe, both from Wiley Combining Chef Migoya s expertise with that of The Culinary Institute of America, The Elements of Dessert is a must-have resource for professionals, students, and serious home cooks. Nº de ref. de la librería AAS9780470891988

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10.

Francisco J. Migoya, The Culinary Institute of America (CIA)
Editorial: John Wiley and Sons Ltd, United Kingdom (2012)
ISBN 10: 047089198X ISBN 13: 9780470891988
Nuevos Tapa dura Primera edición Cantidad: 1
Librería
The Book Depository US
(London, Reino Unido)
Valoración
[?]

Descripción John Wiley and Sons Ltd, United Kingdom, 2012. Hardback. Estado de conservación: New. 1. Auflage. Language: English . Brand New Book. The essential guide to truly stunning desserts from pastry chef Francisco Migoya In this gorgeous and comprehensive new cookbook, Chef Migoya begins with the essential elements of contemporary desserts like mousses, doughs, and ganaches showing pastry chefs and students how to master those building blocks before molding and incorporating them into creative finished desserts. He then explores in detail pre-desserts, plated desserts, dessert buffets, passed desserts, cakes, and petits fours. Throughout, gorgeous and instructive photography displays steps, techniques, and finished items. The more than 200 recipes and variations collected here cover virtually every technique, concept, and type of dessert, giving professionals and home cooks a complete education in modern desserts. * More than 200 recipes including everything from artisan chocolates to French macarons to complex masterpieces like Bacon Ice Cream with Crisp French Toast and Maple Sauce * Written by Certified Master Baker Francisco Migoya, a highly respected pastry chef and the author of Frozen Desserts and The Modern Cafe, both from Wiley Combining Chef Migoya s expertise with that of The Culinary Institute of America, The Elements of Dessert is a must-have resource for professionals, students, and serious home cooks. Nº de ref. de la librería AAS9780470891988

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