Francisco Migoya's Books

The Elements of Dessert

By: Francisco J. Migoya,The Culinary Institute of America (CIA)

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The Elements of Dessert

By: Francisco J. Migoya,The Culinary Institute of America (CIA)

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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Page Count

544

Publisher

John Wiley & Sons

Published Date

ISBN 10

047089198X

ISBN 13

9780470891988

Frozen Desserts

By: The Culinary Institute of America (CIA),Francisco J. Migoya

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Frozen Desserts

By: The Culinary Institute of America (CIA),Francisco J. Migoya

It is essential for any serious pastry chef to have a comprehensive knowledge of frozen dessert production, and this book provides all the basic information a pastry professional needs. Introductory chapters include the history and evolution of frozen desserts; ingredients including dairy products, sugars, stabilizers, emulsifiers, fruits, and flavors; and equipment including churning machines, production equipment, and storage and serving containers. Also included are essentials on storage, sanitation, and production and serving techniques. Recipe chapters cover Dairy-Based Frozen Desserts, which include ice cream, gelato, and sherbet; Non-Dairy Desserts, which include sorbet and granites; and Aerated Still-Frozen Desserts, which include parfaits, semi-freddos, and frozen mousses and souffles. Each recipe chapter covers both classic and modern small-batch production techniques, basic formulas, and both basic and advanced base recipes. The final chapter, Finished Items, makes use of these base recipes and shows readers how to produce, plate, garnish, and serve small desserts, plated desserts, frozen cakes, and even frozen accompaniments to savory courses. Recipes are illustrated throughout by full-color beauty photographs. An instructor's manual and companion website are also available for classroom use.

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Page Count

452

Publisher

John Wiley & Sons

Published Date

ISBN 10

0470118660

ISBN 13

9780470118665

The Modern Cafe

By: Francisco J. Migoya,Culinary Institute of America

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The Modern Cafe

By: Francisco J. Migoya,Culinary Institute of America

This gorgeous, incredibly rich professional volume is full of expert guidance and master recipes for the launch and management of the Modern Cafe. With more than 150 full color photos and more than 250 recipes, this magnificent title will instruct and inspire, from hiring staff to getting the right equipment, from breakfast croissants to artisanal lunch sandwiches to truffles to go, from decor to sanitation, this book addresses every aspect of managing the casual, upscale modern cafe. The table of contents is as follows: Chapter 1: The Bakery; Chapter 2: The Pastry Shop; Chapter 3: The Savory Kitchen; Chapter 4: Beverages; Chapter 5: The Retail Shelf; Glossary; Bibliography; Resource List; Index.

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Publisher

John Wiley & Sons

Published Date

ISBN 10

047037134X

ISBN 13

9780470371343

The Elements of Dessert

By: Francisco J. Migoya,The Culinary Institute of America (CIA)

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The Elements of Dessert

By: Francisco J. Migoya,The Culinary Institute of America (CIA)

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Page Count

544

Publisher

John Wiley & Sons

Published Date

ISBN 10

047089198X

ISBN 13

9780470891988

The Modern Cafe

By: Francisco J. Migoya,Culinary Institute of America

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The Modern Cafe

By: Francisco J. Migoya,Culinary Institute of America

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John Wiley & Sons

Published Date

ISBN 10

047037134X

ISBN 13

9780470371343

Modernist Pizza

Recipes

By: Nathan Myhrvold,Francisco J. Migoya

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Modernist Pizza

Recipes

By: Nathan Myhrvold,Francisco J. Migoya

Modernist Pizza is the definitive guide to one of the world's most popular foods. This groundbreaking set is the culmination of exhaustive research, travel, and experiments to collect and advance the world's knowledge of pizza. Spanning 1,708 pages, including three volumes plus a recipe manual, Modernist Pizza is much more than a cookbook: it's an indispensable resource for anyone who not only loves to eat pizza but is also interested in the science, stories, cultures, and history behind it.

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Page Count

401

Published Date

ISBN 10

1734386126

ISBN 13

9781734386127

Frozen Desserts

By: The Culinary Institute of America (CIA),Francisco J. Migoya

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Frozen Desserts

By: The Culinary Institute of America (CIA),Francisco J. Migoya

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Page Count

452

Publisher

John Wiley & Sons

Published Date

ISBN 10

0470118660

ISBN 13

9780470118665

Modernist Bread: Ingredients

By: Nathan Myhrvold,Francisco J. Migoya

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Modernist Bread: Ingredients

By: Nathan Myhrvold,Francisco J. Migoya

Making good bread is both an art and a science--Modernist Bread is a 2,642-page celebration of that and more, including bread's future. The culmination of over four years of nonstop research, photography, experiments, writing, and baking, Modernist Bread isn't just about new recipes, though--it's about the way we think of bread from the ground up. In the space of five volumes plus a recipe manual, this groundbreaking set tells the story of one of the world's most important foods in new and different ways. Inside this book you'll discover the science, history, cultures, and personalities behind bread, along with tools you can use to shape its future. Learn what really happens when dough is mixed, new techniques for working with preferments, strategies for making bread in any kind of oven, and innovative approaches to developing flavor--all through more than 1,200 recipes and variations to master and inspire."--Publisher's web site.

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Page Count

426

Published Date

ISBN 10

0982761058

ISBN 13

9780982761052

Modernist Pizza

Techniques and ingredients

By: Nathan Myhrvold,Francisco J. Migoya

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Modernist Pizza

Techniques and ingredients

By: Nathan Myhrvold,Francisco J. Migoya

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Page Count

437

Published Date

ISBN 10

1734386126

ISBN 13

9781734386127

Book's by Francisco Migoya

The Elements of Dessert

The Elements of Dessert

Frozen Desserts

Frozen Desserts

The Modern Cafe

The Modern Cafe

The Elements of Dessert

The Elements of Dessert

The Modern Cafe

The Modern Cafe

Modernist Pizza

Modernist Pizza

Frozen Desserts

Frozen Desserts

Modernist Bread: Ingredients

Modernist Bread: Ingredients

Modernist Pizza

Modernist Pizza

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