The Elements of Dessert Hardcover - 2012 - 1st Edition
by Migoya, Francisco J
- New
- Hardcover
Description
Details
- Title The Elements of Dessert
- Author Migoya, Francisco J
- Binding Hardcover
- Edition number 1st
- Edition 1
- Condition New
- Pages 544
- Volumes 1
- Language ENG
- Publisher Wiley, Hoboken, NJ
- Date 2012-11-05
- Illustrated Yes
- Features Bibliography, Dust Cover, Illustrated, Index, Price on Product - Canadian, Table of Contents
- Bookseller's Inventory # 047089198X.S
- ISBN 9780470891988 / 047089198X
- Weight 4.8 lbs (2.18 kg)
- Dimensions 10.9 x 8.9 x 1.3 in (27.69 x 22.61 x 3.30 cm)
- Library of Congress subjects Desserts
- Library of Congress Catalog Number 2011021010
- Dewey Decimal Code 641.86
About Bonita California, United States
From the jacket flap
IN THE ELEMENTS OF DESSERT
IN THE ELEMENTS OF DESSERT, RENOWNED pastry chef Francisco Migoya and The Culinary Institute of America take you on a guided tour through the innovative flavors, ingredients, and techniques in the thrilling world of desserts. He explains the art of dessert through its most essential and fundamental elements--such as mousses, doughs, and ganaches--revealing in each recipe how to incorporate these building blocks into inventive, unforgettable delicacies. He begins by covering the core concepts and techniques, including flavor breakdowns focused on combinations and compatibility; basic pastry methods; principles of dessert and menu composition; preparation methods for essentials such as custards, creams, and meringues; and chocolate making and tempering basics.
After exploring these essentials, Migoya delves into the desserts themselves, divided into distinct groups:
PRE-DESSERTS: Semi-sweet small dishes--such as Goat Cheese Bavarian Cream with Beet Jelly and Date Pound Cake Crumbs--intended to bridge the gap between savory main courses and fully sweet desserts.
PLATED DESSERTS: Simple, modern, and elegantly plated recipes like Toasted Milk Panna Cotta Covered in Caramelized Milk Chocolate with a Crisp Croissant Crouton and Devil's Food Cake Soup.
DESSERT BUFFETS: A wide range of small items from which diners may choose--with an emphasis on dishes that will keep, as well as on visual impact and presentation--such as Chocolate Blackout Cake with 64% Dark Chocolate Mousse, Luxardo Cherries, and Crme Frache.
PASSED AROUND DESSERTS: Small nibbles that are plattered and passed around the room, usually in easy-to-handle forms like lollipops or macarons.
Sections on cakes ( Entremets) and petits fours (Mignardises) round out this collection of awe-inspiring desserts and highly sophisticated techniques. With Migoya's unique approach and clear guidance, combined with gorgeous and instructive photography, The Elements of Dessert offers a comprehensive education that will empower pastry students and working professionals alike to reach new heights in both flavor and presentation.
