Frozen Desserts

Autor CIA

en Limba Engleză Hardback – 21 aug 2008

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.

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Specificații

ISBN-13: 9780470118665
ISBN-10: 0470118660
Pagini: 448
Dimensiuni: 225 x 276 x 30 mm
Greutate: 2.06 kg
Ediția:Revised.
Editura: Wiley
Locul publicării:Hoboken, United States

Public țintă

This will be a useful reference for baking and pastry professionals and serious home cooks, and baking and pastry students will use it in the classroom as well. The book is primarily focused on small–batch production for establishments like restaurants, hotels, catering companies, ice cream parlors, and pastry shops.

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Notă biografică

FRANCISCO J. MIGOYA is currently a professor of Café Operations at The Culinary Institute of America. Trained at the Lycée d'Hôtellerie et de Tourisme in Strasbourg, France, and in Mexico City, he served as executive pastry chef at Thomas Keller's The French Laundry, Bouchon Bakery, and Bouchon in Yountville, California. He also worked as a pastry chef at Veritas and The River Café in New York City.

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